Mascarpone

Mascarpone 

Revised

Unfortunately one batch I made didn't set because my lemons were not quite ripe. So I've revised the recipe to use white wine vinegar or strained lemon juice. 

Make your own Mascarpone for the fraction of the cost of store bought. Mascarpone imparts a delicious creaminess to desserts and savoury dishes alike. Most store bought mascarpone use citric acid as the acid agent needed to make the cheese but this recipe uses white wine vinegar or lemon juice. The Tefal Cuisine Companion is perfect for making marscapone as well as cream and ricotta style cheeses.

Note: You will need to allow up to 48 hours setting time.
Note: If using lemon juice make sure your lemons are ripe. 

Note: I use thickened cream without gelatine added. I also buy the cheapest thickened cream which works perfectly. 

600 mls thickened cream without gelatine

15 gms lemon juice strained OR 15 gms white wine vinegar

Insert Stirring Blade. Stopper out. 

Add cream

Sp3:90deg:15min

Start Sp2:90deg:10min adding lemon juice OR white wine vinegar through hole in lid.
Empty mixture into heatproof bowl. Mixture will be watery at this stage. Set aside for 30 mins to come to room temperature then cover with clingwrap pushing it onto the surface to prevent skin forming. Refrigerate 24 hours.
Spoon mixture into a tea towel or cheese cloth lined sieve that is sitting over a small bowl. Cover with cling wrap and refrigerate up to 24 hours to set. Mine only took 12 hours.
Store in airtight container and use within 48 hours.