Inspired by conversations on the Food52 Hotline, we're sharing tips and tricks that make navigating all of our kitchens easier and more fun.
Today: Next up in Mario Batali's How To Tuesdays series? Skip the grocery store -- this spring, we're making our mascarpone at home.
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Come spring, mascarpone is de rigeur. Think of it as the goat cheese of warm weather, the jack of all trades: you know it from tiramisu and cannoli, from summery tomato tarts and herbed omelettes. It's everything we love about crème fraîche -- with an airy Italian accent to boot. But nota bene: we don’t mean any old, watered-down variety from your grocery store. We’re talking only the creamiest of cheeses -- and that's because you're making it.
Luckily, mascarpone is humble to a fault. With just a liter of cream and a scant teaspoon of lemon juice, Pastry Chef Katia Delogu of Eataly shows us how to whip up a fresh batch at home, from stovetop to fridge in less than ten minutes. The hardest part? Letting your cheese drain overnight -- but it's well worth the bright, beautiful mascarpone that will be waiting for you in the morning.
Got anything you want to learn from the Batali chefs? Let us know in the comments!