Mascarpone

Italian cheese made in home conditions.

Ingredients:

1 l of unpasteurized whipping cream 1 tbsp lemon juice or juice strainer or larger strainer a strainer or filter for the coffee dripper

Procedure:

1. First, prepare the water bath; take a metal bowl that fits into a deep pot without touching the bottom but to be perched on the edges of the pot, pour water into the pot so that the bottom of the bowl touches the water level but the bowl still sits on the edges of the pot, remove the bowl and place the pot on a medium heat source, bring the water to a boil
2. Pour the cream into the bowl and place the bowl on the pot over the simmering water, reduce the heat by half and warm the cream, checking the temperature frequently with a thermometer, it should be around 87°C
3. Stir the cream occasionally, add the lemon juice or juice and stir gently until the cream begins to curdle
4. Remove the pot and bowl from the heat, cover with a lid and leave to stand for 10 minutes while the curd thickens further
5. Line a larger colander or strainer with cheesecloth or a coffee filter, strain the mascarpone
6. Let the cheese cool to room temperature, place in a plastic container and close tightly
7. Refrigerate the mascarpone for 24 hours to give it its final consistency.

Recommendation:

Use this mascarpone within 3 days!