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Homemade Mascarpone Cheese
Deliciously rich and creamy mascarpone is perfect for so many recipes and super easy to make
Ingredients
- 450 ml single cream
- 150 ml double cream
- 2 drops rennet mixed into 1 tbsp cooled boiled water
Instructions
- Heat the creams to 82C/180F and stir in the rennet and keep at this temperature for 10 minutes
- Pour into a muslin/cheesecloth lined sieve over a bowl and let drain for 1 hour
- Place in the fridge for 6 hours or overnight to drain completely and firm up
Video
Notes
Use all double cream for a heavier version of this mascarpone
Use lemon juice (2 tablespoons) instead of the vegetarian rennet that I've used.
This will keep in the fridge for up to a week and you can freeze it for 2 months.
Nutrition
Calories: 1832kcalCarbohydrates: 18gProtein: 13gFat: 195gSaturated Fat: 122gCholesterol: 705mgSodium: 210mgPotassium: 551mgFiber: 1gSugar: 1gVitamin A: 6764IUVitamin C: 4mgCalcium: 408mgIron: 1mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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