Transform double cream that’s nearing its use-by date into a tangy, luxurious ingredient suitable for both sweet and savoury dishes.
Homemade mascarpone is a delightful treat: thick, creamy, and rich, with a classic tart finish. It is ideal for desserts like tiramisu, cheesecake, or whipped mascarpone cream, as well as savoury dishes such as pasta, risotto, or soup. Mascarpone is a straightforward cream cheese made by heating, acidulating, and straining double cream. It is quick and easy to prepare at home and serves as an excellent method to extend the shelf life of leftover cream while creating a delicious product. Even a small quantity of 100-200ml cream yields enough mascarpone to enhance many savoury dishes, for example in my risotto or pasta, or to accompany my soups.
Homemade mascarpone
Mascarpone is among the simplest yet most rewarding recipes to make. I enjoy preparing items from scratch that are typically purchased, as it provides insight into commercial products and reveals how they are made.
Next time you detect a slightly sour aroma from a pot of cream, instead of discarding it, convert it into your own mascarpone. However, if there is any mould present, it is too late – better to compost it. I prepared a 200ml batch, but it can be made with as little as 100ml, which is sufficient to top a risotto or spread on toast with honey.
Ingredients:
- 100ml or more double cream
- 1 tsp lemon juice per 100ml double cream
Instructions:
Pour the cream into a small saucepan and place over medium heat. Stir continuously with a wooden spoon while gently heating until the temperature reaches 85°C. Then add one teaspoon of lemon juice per 100ml of cream. Reduce the heat and maintain the temperature at 85°C for three minutes, stirring gently. If you do not have a thermometer, reduce the heat once the cream begins to steam but before it simmers, indicated by a few bubbles around the edge.
Remove from heat and allow to cool at room temperature for one hour, stirring occasionally. Line a small sieve with muslin or a clean cloth and position it over a bowl, ensuring the sieve does not touch the bottom of the bowl. Pour the cooled cream into the sieve, cover with a plate, and refrigerate to drain for eight to 24 hours.
Transfer the mascarpone remaining in the sieve to a clean jar and store it in the refrigerator for up to three days. Retain any whey drained off to consume as a drink or use in baking.
