Storage: Refrigerator 7-10 days
Yield: 700g (approximately)
Mascarpone is an Italian triple cream cheese – commonly used in desserts such as Cannoli or Tiramisu. It is delicious served with fresh fruit and a little brandy!
4 cups cream (20-25% butterfat)*
4 drops calcium chloride
1/2 teaspoon citric acid
2 tablespoons filtered water
1. Sterilise equipment. 
2. Whisk calcium chloride into cream. Warm cream over indirect heat (water jacket) to 85°C (185°F) and heat at this temperature for 5 minutes.
3. Dissolve citric acid in the water. Whisk citric acid solution into the cream, remove pot from heat, cover and cool for 30 minutes.
4. Drain mascarpone through a muslin-lined colander for 1-2 hours (in the refrigerator or a cool area) until thickened to your liking, up to 12 hours for a thick cream cheese consistency.
5. Place mascarpone into an airtight container. Refrigerate. Mascarpone will thicken further whilst being stored in the refrigerator. 
6. Enjoy!
  • *Most Australian creams contain around 35% butterfat, so use 2 cups cream + 2 cups full cream milk (3-5% fat) to make mascarpone;
  • Blend with powdered sugar (or honey) for a sweet mascarpone.

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