It is easy to make homemade mascarpone cheese with just two ingredients and these easy instructions. With the precision of sous vide you can have perfect homemade mascarpone cheese in a few hours. You may never get store bought mascarpone cheese again with this homemade mascarpone cheese recipe.
Submerge it in a cold water bath and use the water displacement method to remove the air from the bag. Do NOT use a Seal and Vac bag for this recipe. You will need to add fresh lemon juice to the recipe and the bag will need to be opened.
Set the Sous Vide to 180 and allow the water temperature and the temperature of the heavy cream rise together.
Once the temperature has reached 180 F, set a timer for 3 minutes.
Once the 3 minutes has been reached, open the bag and pour in the 1 tablespoon of fresh lemon juice.
Stir the cream to incorporate the lemon juice.
Set another timer for 3 minutes.
Once the 3 minuets is up, remove the cream bag from the water bath and allow it to cool to room temperature.
Pour the cooled mascarpone cheese cream in the cheese cloth lined strainer.
Place in the refrigerator over night to allow the whey to strain.