Two Ingredient Mascarpone From Scratch
Why buy expensive tubs of mascarpone when all you need is 2 ingredients and a little planning, oops time! This recipe is truly the joy of small things. It reminds you how so little can yield so much!
Equipment
- 1 saucepan
- 1 Large pan large enough to fit the main saucepan like a bain marie
- 1 spatula
- 1 Cheesecloth
- 1 Sieve/colander
- 1 Large bowl to hold the sieve
- 1 Plate to cover the cheesecloth in the sieve
Ingredients
- 1 litre cream / 25%-30% fat cream I used Amul Fresh Cream
- 1 lime, juice of
Instructions
- Pour the cream into a large vessel and place over water in a pan. It's ok if the base of the vessel touches the base of the pan.
- Simmer over low to medium heat until the cream warms to about 80C or small bubbles can be seen coming up the sides.
- Add in the lime juice and stir well. The cream will begin to thicken. Stir well until the cream looks thick, then take it off the heat.
- Leave the cream to cool for about an hour, then refrigerate for 3 hours.
- Line a strainer with cheesecloth and place it over a large bowl. Turn the cooled thickened cream into the cheesecloth, bring the ends of the cheesecloth together and tie the mouth. Cover it and refrigerate overnight.
- Discard the liquid from the bowl or use it in a smoothie etc. The mascarpone is ready for use.
Notes
I usually add 1 tbsp icing sugar and a dash of vanilla extract for every 150-200g of mascarpone. Cream of a higher percentage will yield a firmer mascarpone.