I’m just not sure how many dogs get to have some homemade mascarpone cheese. My guess, is it just mine. This could not be easier to make and it tastes amazing. I will do the cost / benefit thing to see if it makes sense, but in my head this is so simple with things I already have on hand that I’m pretty sure this is a good deal. And did I say it tastes really good, because it is not just the Hoodie boy that likes it. It is me too.
Makes about 2 cups
2 cups heavy cream
1 tablespoon lemon juice
Note – do use a thermometer for this recipe.
In a saucepan, slowly bring the heavy cream to a low simmer. The temperature should reach at 180° F and the goal is to try to keep it around there.
Let simmer at 180° F for 3 minutes then add in the lemon juice.
Simmer for another 3 minutes, then remove from heat. Let cool to room temperature, 30 minutes.
Fill a small strainer with several layers of cheesecloth and set over a glass measuring cup.
Pour the cooled mascarpone mixture into the cheesecloth and stick the entire bowl in the fridge overnight, cover the whole thing in plastic wrap.
The next day, take it out, whip it up and use it however you would like. Keeps for a week in the fridge, if it lasts that long – in mine and Hood’s case, that is a no.