Homemade mascarpone cheese (Mascarpone fatto in casa)

This is a great thing to impress your friends when you serve Tiramisu' dessert or other dishes made with this creamy and yummy cheese.

"I did the mascarpone cheese too": oh yes, it's impressive!!

It's easier than you can think: for about 24 ounces of cheese just take 1.6 quart of fresh milk cream and half a teaspoon of citric acid (fresh lemon juice).

Put the citric acid into the cream then put on the stove: it must be hot but not to boiling point.

Turn off the fire then mix well, pour the mixture into a colander covered with a clean dishcloth and let the serum drains for about 12 hours.

Now you must store the cheese into the refrigerator, it has no preservatives so you must use it quite quickly, in about 3-4 days.

At least you can freeze it and then it's good for about 3 months.

2 commenti:

  1. Sounds wonderful. I can't wait to try it. I made homemade ricotta cheese for the first time last week and that was great.

  2. thank you and let me know how it turns out!