I didn't discover mascarpone cheese until a few years, ago, but since then, I've become addicted. It is fantastic added to oatmeal, turned into ice cream, and stuffed in ravioli, but my favorite way to enjoy it is whipped with honey and vanilla seeds and used as a dip with fresh fruit. This is my go-to dessert in the summer, as it is light and refreshing, yet wonderfully satisfying to my sweet tooth.
I learned how easy it is to make mascarpone while visiting my mother in a small town in Northern Indiana, where I couldn't get my hands on it in any grocery store. As a last attempt, I did some research and was pleasantly surprised to learn that such a rich, creamy, and oftentimes expensive cheese is one of the easiest to master.
I'm now able to feed my cheese addiction without breaking the bank or using every utensil in the house. Homemade mascarpone requires only 10 minutes of active time and a rest in the fridge overnight. The next morning, it will be ready to be devoured over pancakes or mixed in with granola.
Learn how to make creamy mascarpone cheese with the super simple recipe below (with photos so you can follow along!). —Vegetarian 'Ventures
- Prep time 8 hours
- Cook time 10 minutes
- Makes about 2 cups
- In a saucepan, slowly bring the heavy cream to a low simmer (the temperature should climax at 180° F and the goal is to try to keep it around there).
- Let simmer at 180° F for about 3 minutes then add in the lemon juice.
- Simmer for another 3 minutes, then remove from heat. Let cool to room temperature, about 30 minutes.
- Fill a small strainer with several layers of cheesecloth (I use three) and put a small bowl under the strainer.
- Pour the cooled mascarpone mixture into the cheesecloth and stick the entire bowl in the fridge overnight (mine only strained a few tablespoons of whey, but the mascarpone came out thick and creamy in the morning).