Homemade foods are usually better than packaged versions sold in grocery stores. And homemade versions are usually cheaper than their store-bought counterparts. Homemade may take a bit of time and a few supplies, but in my book, the rewards are frequently worth the effort. And so it is with mascarpone.
I got to homemade mascarpone indirectly, through Abby Dodge's Baketogether Double Chocolate-Strawberry Shortcakes. That recipe calls for mascarpone, and as I worked out my version of that challenge (about which I'll blog shortly), I decided to make my own mascarpone. Now that I know how easy it is to make and how incredible the homemade version tastes, I'm adding mascarpone to my "homemade-is-the-way-to-go" list.
After web research (I do it so you don't have to), I discovered that some recipes for homemade marscarpone are complicated (using a double boiler and other contraptions I didn't feel like dealing with) and a number call for tartaric acid or another starter culture that I don't have. Finally, I came upon a simple version from Melissa, the Alchemist. I loved it because she didn't use a double boiler or fancy starter - just heavy cream and fresh lemon juice. I made only ½ cup and my experience was different from hers, but we both had successful results.
Homemade Mascarpone Cheese
Serving - ½ cup Cost - $1.99
Ingredients (Double for 1 cup of mascarpone)
1 cup heavy cream (with no added ingredients such as carrageenan)
1 ½ teaspoons of fresh lemon juice
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