Home-Made Mascarpone

Another adventure in cheesemaking. This time a few wobbles along the way but much more confidence.

Mascarpone is one of the easiest cheese to make, and i think i’ll easily remember the recipe without having to refer to it again – something i’m aiming for in my cooking this year. Again, it was from Artisan Cheesemaking at Home, a book i received at christmas.

Now, there is a lot to learn and read about cheesemaking (sterilising, use of metal / non-reactive pans etc.) – if you do want to try it i’d highly definitely recommend getting one of the good cheesmaking books out there to learn more, or look through a proper cheesmaking blog but here’s a quick lowdown of the recipe anyway (maybe in the future i’ll be able to put forward all you need to know about cheesemaking myself but for now i’m a novice!):

Ingredients

• 500ml Double Cream (the recipe calls for heavy cream so i guess you could go for a different cream?)
• 1/2 Cup of skimmed milk powder
• 1 Lemon

Method

1. Whisk together the cream and skimmed milk powder until smooth.
2. Slowly warm the cream to 180F (this should take about 40mins, maybe use a water bath of you can’t get the heat to increase slowly straight on the hob. Constantly stir the cream will scorch.
3. Turn off the heat.
4. Add the juice of half the lemon.
5. Stir with a metal spoon until small lumps start to appear on the back of the spoon.
6. Add the other half of the lemon juice and stir in.
7. Pop the pan in the fridge overnight.
8. In the morning, wrap the cheese in muslin and squeeze into a ball, getting rid of any excess water (i really didn’t get much, quite odd compared to other cheesemaking – not sure if that’s normal).
9. Stick in a tub.
10. Eat.

I’m going to try this tonight:

Tomato, Spinach and Mascarpone Gnocchi Bake

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