The easiest mascarpone you’ll ever make - the fridge does all the work while you sleep!
Homemade mascarpone is one of those quiet little luxuries. It’s astonishingly simple, just needing two ingredients, stirred together. While you’re tucked up in bed, the dairy magic happens overnight. By morning, you’ll have a thick, silken, velvety cream that’s better than anything from the shop.
INGREDIENTS - makes 450-500gm
600ml Bannister Downs Dairy Cream
1 Tbsp fresh lemon juice
COOKS NOTES
- Leave for longer than 8 hours to thicken even more if desired. The whey can always be stirred back in to loosen the mascarpone if it is too thick - add a little at a time until desired consistency is reached.
- For a touch of sweetness, stir through about 1Tbsp icing sugar (or to taste) and a teaspoon or so of vanilla paste to create what Sue Daubney calls “warm ice cream”. Keep chilled and dollop on fresh fruit, cakes, meringues or in fruit tarts.
- Use the unsweetened mascarpone in Tiramisu.
METHOD
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Stir cream and lemon juice together gently. Don’t whisk, just stir to combine evenly.
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Place clean Chux cloth, piece of muslin or nut bag into a sieve that will hold 600ml volume of cream. Place over deep bowl so liquid can drip from cream into bowl. Cover the bowl refrigerate overnight (or during the day, but for at least 8 hours).
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By morning, the cream will have thickened beautifully into a soft, spoonable mascarpone. Give it a gentle stir.
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Use straight away or keep refrigerated in an airtight container for up to 7 days.