Mascarpone

For this week's Tuesdays with Dorie recipe - tiramisu cake - mascarpone is one of the ingredients. Mascarpone is a rich creamy soft cheese used in Italian cuisine. I have been wanting to make it for some time, so this cake gave me the perfect excuse. 

I found two different recipes in cookbooks I have. One called for 2 cups heavy cream and 6 cups skim milk with a yield of 2 cups, the other called for 2 cups of cream and 1/4 cup of buttermilk with a 1 1/4 cup yield. The decision was obvious. 

It couldn't have been easier to make, and the result was heavenly! (though not terribly easy to photograph)

Mascarpone

adapted from Heaven's Banquet by Miriam Hospodar

2 cups heavy cream

1/4 cup buttermilk

Stir together cream and buttermilk in a small saucepan. Heat to lukewarm - 90 degrees. Careful not to overheat, as this will cause the mixture to curdle. When it reaches temperature, pour into glass jar, cover with a towel, and leave in a warm place for 24-36 hours, until thickened. Mine was about the consistency of a thick yogurt after 24 hours. Line a sieve with 2 layers of cheesecloth, place in a bowl so that the sieve is not touching the bottom of the bowl, spoon cheese into cheesecloth, cover and leave in refrigerator for several hours or over night. Remove cheese from cloth and store in an airtight container. Mascarpone will keep for a few days, but is best eaten the day it is made.