Want to try your hand at home cheesemaking? Make this rich, creamy mascarpone! Pick up our Italian Cheesemaking Kit, which includes everything you need—including a milk thermometer, citric acid, and cheesecloth—to make this recipe at home. Just add heavy cream!
Homemade Mascarpone Recipe With Citric Acid
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Don't have this kit or citric acid at home? Try our House Made Mascarpone Recipe instead. Lemon juice is substituted for citric acid as the coagulant.
1 pint (473 mL) heavy cream
1/2 teaspoon citric acid
1/4 cup water
Add cream to sauce pan. Heat slowly until cream reaches 180° F (82° C).
Occasionally stir with rubber spatula while heating, scraping the sides and bottom of the pan over the course of 10 - 15 minutes.
Meanwhile add citric acid to water in a cup. Mix to dissolve. Set aside.
Once milk reaches temperature, add citric acid solution. Reduce heat and maintain temperature for 2 minutes.
Remove from heat, and let sit for 30 minutes.
Line a cheese basket with cheese cloth and place over a large bowl.
Pour cream into lined cheese basket, and move to the refrigerator for 6 - 8 hours.
Transfer your finished mascarpone to a bowl. Enjoy right away or store in the fridge.
Note: The cream can be thin within the first hour of chilling. If needed, pour the separated liquid from the bowl back into the lined basket.