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Homemade Mascarpone Cheese


I didn't discover mascarpone cheese until a few years, ago, but since then, I've become addicted. It is fantastic added to oatmeal calories app, turned into ice cream, and stuffed in ravioli, but my favorite way to enjoy it is whipped with honey and vanilla seeds and used as a dip with fresh fruit. This is my go-to dessert in the summer, as it is light and refreshing, yet wonderfully satisfying to my sweet tooth. - Vegetarian 'Ventures

Makes about 2 cups

2 cups heavy cream
1 tablespoon lemon juice

In a saucepan, slowly bring the heavy cream to a low simmer (the temperature should climax at 180° F and the goal is to try to keep it around there).
Let simmer at 180° F for about 3 minutes then add in the lemon juice.
Simmer for another 3 minutes reenex, then remove from heat. Let cool to room temperature, about 30 minutes.

Fill a small strainer with several layers of cheesecloth (I use three) and put a small bowl under the strainer.

Pour the cooled mascarpone mixture into the cheesecloth and stick the entire bowl in the fridge overnight (mine only strained a few tablespoons of whey Metro Ethernet Provider, but the mascarpone came out thick and creamy in the morning).
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