Rich and creamy, homemade mascarpone allows you to treat yourself to an elegant ingredient without having to search high and low to locate it!
Instead of Hunting It Down, Make It at Home
This week, the Sunday Supper gang has shared recipes using ingredients you must hunt or forage. Have you ever wasted half a day calling numerous grocery stores or driving from market to market to locate just one ingredient? One that’s an integral component a recipe you’d love to make? Yup, me, too. But often the payoff is well worth the hunt. Until Whole Foods and Fresh Market opened locally, foods like mascarpone cheese were impossible to find. Making it from scratch is ridiculously simple, though, and only takes two ingredients. So besides sharing some yummy recipes utilizing mascarpone, I also will teach you how to whip it up in your own kitchen!
Two Ingredients + a Candy Thermometer = Homemade Mascarpone Cheese
All that’s needed to make mascarpone is heavy cream and lemon juice. Who knew? Take some time to find pasteurized heavy cream not ultra-pasteurized heavy cream. The flavor is fresher and definitely superior, but if you cannot find it, don’t fret. I found mine at Whole Foods but I realize that’s not an option for everyone. The process is simple. Pour the cream into a saucepan and cook to 190º, just to a simmer, then add lemon juice and cook till thickened. Strain and chill and you’ll have 12 ounces of quality mascarpone for little effort and money. Scroll down to see all the amazing desserts you can make with your homemade mascarpone plus all the other hard to source ingredients to make at home from my Sunday Supper friends.
Serves: 1½ cups
- 2 cups heavy cream (pasteurized, not ultra-pasteurized)
- 1 tablespoon freshly squeezed lemon juice
- Pour cream into a large sauce pan and heat to a simmer (you don't want it to boil). Stir in lemon juice. With a candy thermometer, monitor the temperature and keep around 190º. Cook for about 5 minutes, stirring frequently with a rubber spatula, till mixture thickens.
- Remove from heat and let cool to room temperature.
- Pour through a strainer lined with a double layer of cheesecloth and positioned over a bowl. Flip cheesecloth over top of strainer and refrigerate for 8 hours.
- Scrape cheese from cheesecloth into a storage container and press plastic wrap over the surface.
- Store for up to a week.
Recipes Using Mascarpone!
More Recipes from My Sunday Supper Friends:
Spread it on Thick
- Homemade Mascarpone from That Skinny Chick Can Bake
- Sugar Plum Fairy Jam from What Smells So Good?
- Porcini Compound Butter from Nosh My Way
Nibbles and Sides
- Baked Rice with Mushrooms from Basic N Delicious
- Brie Blackberry Bites from Family Foodie
- Foie Gras Bites from Jane’s Adventures in Dinner
- Miso Risotto from Crazy Foodie Stunts
The Main Event
- Bourbon Butter Venison Bites from The Life and Loves of Grumpy’s Honeybunch
- Fennel Frond Pappardelle with Rabbit, Muscat, and Cream from Culinary Adventures with Camilla
- Korean-style Tripe from kimchi MOM
- Lapin au Cidre – Cider Braised Rabbit from Food Lust People Love
- Maple Bison Blueberry Burgers from Noshing With The Nolands
- Rabbit Braised with Kalamata Olives and Prunes from The Texan New Yorker
- Spicy Sausage Pasta Skillet from Nik Snacks
- Wild Venison Sausage Gravy from A Mama, Baby & Shar-pei in the Kitchen
- Turkey, Wild Rice and Mushroom Casserole from Recipes, Food and Cooking
- Wild Boar Pacific Rim Sliders from Peaceful Cooking
- Blueberry Ice Cream with Chocolate Sauce from From the Bookshelf
- German Fruit and Nut Bars from Magnolia Days
- Grilled Bananas/Toast Topped with Chocolate and Cheese from Brunch with Joy
- Lemon Blueberry Scones from Killer Bunnies, Inc
- Raspberry Muffins from Cindy’s Recipes and Writings
- Pumpkin Spice Puppy Chow from Pies and Plots
- Ultimate Chewy Brownies from The Perfect Brownie
- Vanilla Poached Tamarillos from Manu’s Menu
- Wild Blackberry Scones with Lemon Glaze from The Foodie Army Wife
- Willy Wonka and the Chocolate Topped Waffles from NinjaBaker.com
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