Mascarpone-style Cheese This is a quick and simple version of this sweet creamy Italian cheese. There are other methods of making this cheese, but this version uses what may be easily purchased at a regular supermarket and still manages to save a few dollars over buying store-bought mascarpone. Prep Time: Equipment: 20-30 minutes Double boiler or thick-bottomed pot Ingredients: Non-reactive spoon (wooden or 1 quart half and half (not ultra- stainless steel) pasteurized) Butter muslin 1 pint whipping cream Colander 1/3 cup lemon juice Blender (emulsion or stand) Powdered sugar Spices/Flavorings Steps: 1. In double-boiler, heat half and half and whipping cream until simmering (about 180˚ F). If you want to flavor your mascarpone, add your spices or flavorings now, so they have a chance to infuse their flavor throughout the cream. 2. Add lemon juice to pot while stirring gently. 3. Stop stirring and allow the curds to coagulate until the whey is not milky. 4. After coagulation is finished, slowly and gently pour curds and whey into a colander lined with dampened butter TIPS muslin. • For extra creamy 5. Remove any whole spices you may have added and allow to version, use only drain in colander or tie butter muslin and hang. whipping cream 6. If you want a thin mascarpone “sauce”, drain curds to the • For a healthier consistency of pudding. If you want a thick spreadable (but less creamy) mascarpone, drain until the consistency of ricotta. version, use 7. Transfer curds to a bowl and add enough powdered sugar whole milk or skip the sugar to suit your taste. • Try honey as the 8. Use emersion blender and blend until smooth. A stand sweetener blender also works but is not preferred. • Save the whey 9. Cool in refrigerator (unless you want warm mascarpone). for drinking or 10. Will keep in airtight container in refrigerator for about a baking etc. week. © 2014 by Cure Cooking, LLC (402) 999-1075 • [email protected] • www.curecooking.com 3661 Davenport St. Omaha, NE 68131 .