Leftover double cream can be turned into a tangy, luxurious homemade mascarpone cheese.
This simple process extends the cream's shelf life while creating a versatile ingredient for both sweet and savory dishes.
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The result is a thick, creamy, and unctuous cheese ideal for tiramisu, pasta, or risotto.
What You Need
- Double cream (at least 100 ml)
- 1 tsp lemon juice per 100 ml double cream
Step-by-Step Instructions
Pour the cream into a small saucepan and set over medium heat. Stir with a wooden spoon and heat gently until it reaches 85°C.
Once at temperature, stir in the lemon juice. Reduce the heat and maintain a steady 85°C for three minutes, stirring gently.
If you don't have a thermometer, turn down the heat once the cream starts to steam and before it simmers, with just a few bubbles around the edge.
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Remove from heat and let cool at room temperature for one hour, stirring occasionally.
Line a small sieve with muslin or a clean cloth and set it over a bowl, ensuring the sieve does not touch the base of the bowl.
Pour the cooled cream into the sieve, cover with a plate, and refrigerate for 8 to 24 hours to drain.
Transfer the mascarpone left in the sieve to a clean jar and store in the refrigerator for up to three days.
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Save the drained whey for drinking or use in baking.
