Ingredients
Units
Scale
- 2 cups ultra-pasteurized heavy cream
- 3 tsp lemon juice
- 1/2 tsp cream of tartar
- 1/8-3/4 tsp xantham gum
Instructions
- In a small saucepan, add the heavy cream and heat on medium heat, stirring constantly until cream begins to boil (be careful because it can boil over!)
- Remove from heat immediately and whisk in the lemon juice, cream of tartar and 1/8 tsp xantham gum. Return the saucepan to the burner and continue to simmer for an additional 5 minutes. Remove the saucepan from the burner.
- Allow the mixture to cool before pouring it into a glass container. Place a piece of cling wrap directly over the top of the mascarpone and place it in the fridge overnight. In the morning, scrape the mascarpone into a clean dish towel and place it in a strainer with a bowl underneath. Return to the fridge for about 4-8 hours before scraping the mascarpone into an airtight container.
Notes
- If the cheese seems too thin after refrigeration overnight, whisk in additional xantham gum before placing it in a dishtowel.
- Prep Time: 2 minutes
- Refridgeration: 12 hours
- Cook Time: 5 minutes
- Category: Dessert, Snacks
- Method: Stove-top
- Cuisine: Italian
Nutrition
- Serving Size: 1 tbsp
- Calories: 60
- Sugar: 1
- Fat: 5.5
- Carbohydrates: 1
- Fiber: 0
- Protein: 1
