I didn’t like cream until I was almost 30. But wow how things have changed. Now, give me all the cream and if mascarpone wasn’t so freakin’ expensive, I might just put it on everything. Which is why it’s not necessarily a good thing that I have learnt how to make it from scratch, for virtually no cost other than the price of the cream.
This is as straightforward as it gets and makes me wonder how the price of premium products like this can justifiably be charged when they are so inexpensive and relatively easy to make at home.
Mascarpone is the secret ingredient in my absolute favourite dessert Tiramisu and is perfect swirled through pasta sauces, and a host of other recipes.
- 600ml cream
- 1/2 t tartaric acid
- In a medium sized pot, place the cream and heat over low for 2 minutes until it is warmed through, but not boiling or steaming hot.
- Remove from the heat and stand for 2 minutes.
- Stir in the tartaric acid and heat for a further 2 minutes.
- Set aside for another 2 minutes.
- Stir the mixture, then strain it through a muslin-lined sieve into a bowl.
- It will take a couple of hours to strain so you can leave it on the counter top, or place in the fridge to do so.
- The mascarpone will thicken more the longer it stands so it's best to make it a few days before it's needed.
- It will keep stored in the fridge in an airtight container for up to 5 days.
- You can also make this in the microwave (if you have one).
- Makes 450 grams