Nothing is forking  easier to make than home made mascarpone cheese.

All you need is-

cream, it should be heavy cream but you can do it with whipping cream too or a combination of the two. The store was giving away these creams so I did a combination of 2 pints heavy cream and 1 pint whipping cream. Whipping cream has about 7% less fat than heavy cream so it’s not a very big difference. The creams with the least amount of stabilizers will produce the highest quality cheese. For that reason you can never use the less expensive manufacturing cream. It has way to much forking stabilizers in it and can only be used for sauces. The only other ingredients I used where juice from one lemon and about a teaspoon of kosher salt.

You need to heat the cream and salt in a sauce pan and bring it slowly to a slow boil and let it go a few minutes. Then slowly add the fresh squeezed lemon juice, you might not need it all depending on how big or forking juicy your lemon is. You need the cream to thicken and to coat your spoon.

Then you pour into a paper towel lined colander.

Let drain over night.

Peal away the paper towel.

Now you have home made mascarpone cheese!

It was WHEY easier than you thought! Wasn’t it?

2 pints heavy cream

1 pint whipping cream

juice of one lemon (maybe less)

about a teaspoon of kosher salt

makes about 4 cups of mascarpone

Forking Good!