Name: DIY Mascarpone Cheese
Total time: 14 h 20 min
Yield: Makes 1½ cups
Cuisine: Italian
Ingredients: 2 cups heavy cream; ¼ cup nonfat dry milk powder; 3 tablespoons lemon juice

Why This Recipe Works

Sometimes referred to as Italian cream cheese, mascarpone brings creamy texture and subtle tang to desserts and savory dishes alike. lt’s also simple to make. All you do is warm cream so that its proteins start to denature, stir in lemon juice to trigger coagulation, and then chill the cream and strain it through cheesecloth for a day or so until it thickens to a spreadable consistency. Since the protein levels in cream can vary among brands, we also add dry milk powder to the cream, which provides additional protein that ensures the mascarpone sets properly. Besides using it in tiramisu, cannoli, and cheesecake, try mascarpone as a topping on pizza; stirred into risotto, polenta, pasta sauces, and mashed potatoes; or anywhere a little bright, creamy richness is desired.

Instructions

Whisk 2 cups heavy cream and ¼ cup nonfat dry milk powder in medium saucepan until combined. Cook over medium heat, stirring occasionally to prevent scorching, until cream registers 180 degrees, 5 to 7 minutes.

Off heat, stir in 3 tablespoons lemon juice (mixture will slightly thicken). Transfer cream mixture to bowl; cover; and refrigerate until it has consistency of yogurt, 2 to 4 hours.

Line fine-mesh strainer with quadruple layer of cheesecloth and set over bowl. Pour cream mixture into prepared strainer; cover; and refrigerate until mixture has thick, soft, spreadable consistency, 12 to 24 hours. (If mascarpone is too thick for your liking, stir in drained whey, 1 tablespoon at a time, until it reaches desired consistency. Do not add water; mascarpone will curdle.) Mascarpone can be refrigerated for up to 3 days.