Longing to make our yummy lemon tiramisu but you’re out of mascarpone?
We have the recipe for you!
To make the creamy cheese typical of the Padan Plain – named after the farmstead where it was first produced, Cascina Mascherpa, in the “Bassa” (lower) part of the Plain, between Milan and Pavia – all you need are cream and lemon juice. Isn’t it amazing?
More specifically, to become a home cheesemaker and make the best ever mascarpone, you will need:
- 500 g whipping cream
- 8 ml Limmi lemon juice
- 1 kitchen thermometer (has to be high-accuracy)
- 1 perfectly clean cloth for the cheese to drain on
- 1 colander with large holes to filter out the liquid
Pour the cream in a saucepan, heat and stir gently until it reaches 82-85° C. At this point, add LIMMI lemon juice, one drop at a time, and keep stirring on low heat for another couple of minutes.
Turn off the heat, and let it rest at room temperature for about 20 minutes.
In the meantime, take a colander with big holes and line it with a clean cloth (we recommend using a linen dish cloth, cleaned without laundry softeners or perfumes).
Pour the lemon acidified cream in the cloth lined colander and filter out the excess liquid into a tall, narrow container.
Let it rest for about 10 minutes, and then put everything in the refrigerator for 8/10 hours.
Thereafter, take the mascarpone out of the fridge, pour it into a cheese basket or a bowl, stir it with a wooden spoon, and…get ready to enjoy it or use it for one of your recipes!