Mascarpone

homemade Italian mascarpone

Makes 1.75 cups · 123 kcal per serving

Ingredients

• 500 g Heavy Cream
• 1.5 g Citric Acid

Method

1. 1. Heat the heavy cream to 185°F / 85°C, stirring constantly.
2. 2. Dissolve the citric acid in a splash of warm water and stir it in.
3. 3. Hold at 185°F for 5 min, stirring gently, until slightly thickened.
4. 4. Cool to room temperature, then pour into a cheesecloth-lined strainer set over a bowl.
5. 5. Refrigerate 8–12 h; the longer it drains, the firmer the result.
6. 6. Transfer to an airtight container; keeps ~1 week.