I bet that you have tried tiramisù at least once in an Italian restaurant, that creamy Italian dessert made with a magic ingredient: mascarpone cheese. Today I will share a little secret with you: how to make mascarpone at home! Making cheese can certainly seem difficult, but preparing mascarpone is very easy -it only requires ten minutes of your time and just two ingredients: cream and freshly-squeezed lemon juice. What you really need is patience for the cooling time in the refrigerator, that’s it. The smooth texture and the mouthwatering taste of fresh homemade mascarpone can’t be compared to one you buy, and I doubt you will ever buy it again. In Italy we use mascarpone for both savory recipes (for example, datteri ripieni con mascarpone e noci), as well as pies and sweet recipes (panettone con crema al mascarpone, pandoro alla crema di limoncello). Mascarpone originated in my region of Lombardy, probably in the 16th or early 17th century. Nowadays it is recognized as a prodotto agroalimentare tradizionale (tradtional food product).
MASCARPONE FATTO IN CASA (HOMEMADE MASCARPONE CHEESE)
500 ml (2 cups + 2 tablespoons) cream (not ultra-pasteurized)
10 ml (2 teaspoons) freshly-squeezed lemon juice
1. In a medium saucepan, heat cream on a medium low flame, stirring constantly with a whisk until it reaches the temperature of 85°C (185°F)
2. Very slowly add the lemon juice stir and continue to cook until the cream thickens to coat the back of a spoon (about 8-10 min). Remove from the heat and let it cool at room temperature for about 35 min.
3. Line a colander with a cheese cloth and place it on top of a bowl. Pour in the cream, scraping the pan with a spatula, and let it cool completely
4. Cover with plastic wrap and let it rest in the fridge for at least 7-8 hours. If I have to use mascarpone for my tiramisù, I usually check it after 7 hrs because I prefer it very creamy. The texture of tiramisù is smooth. The more you live it the fridge the more dense it becomes
5. Transfer mascarpone to an airtight container. It can be stored in the fridge for about 3-4 days. Mascarpone is good fresh.
Note: The refrigeration temperature and time are critical. It should be 4°C (39°F), and the longer you leave it in the fridge the thicker it becomes. The mascarpone consistency is like the Philadelphia cheese. The quantity of lemon juice is usually 7.5 ml (½ tablespoon) per 500 ml (2 cups) of cream, but the quantity of citric acid in each lemon can vary a little bit. If the cream does not start to thicken after 5-7 min. of cooking, you can add a few more drops of lemon juice. Paola