Making your own mascarpone at home is easier than it sounds! Try your hand with this recipe by chef and SBS in-season columnist Tama Carey.
- 500 ml pouring cream
- 20 ml lemon juice
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Chilling time 24 hours
Place the cream into a saucepan, making sure you use one with plenty of extra space to allow the cream room to come up as it boils without overflowing.
Put the saucepan on a medium heat and until the cream reaches a boil. Once boiled, add the lemon juice and give it a little stir.
Pour out the cream mix into a container and allow it to cool before placing the container, covered, in your fridge and letting it sit overnight.
The next day, line a colander with muslin and place over another mixing bowl. You need something large enough to catch the liquid. Your cream mix will look a little thick but will still be quite liquidy, pour all of this into your muslin lined colander. Wrap any muslin overhang back over the top, place a plate on top, and discard any initial liquid that’s come through into the bowl. Wrap up your straining contraption with glad wrap and put it back into the fridge to rest another night.
The next day you should be left with some lovely soft, only slightly sour, creamy mascarpone.
• The mascarpone will keep for at least a week.
Photographs by Benito Martin. Styling by Jerrie-Joy Redman-Lloyd.