For the last few months, I have had an itch. As I continue to settle into my new home and get properly set up, I have been itching to go back to the kinds of recipes that made me fall in love with writing this blog. The demands are real. I live in a remote island. Ingredients are not readily available. Things are expensive, and massive changes on the home and business front mean that I have much more on my plate than ever before in my life. Yet, somehow, getting my hands dirty making things from scratch is just what I do best. And though it takes more effort and cleanup, the process and results are always delightful. You see, as I sat here to write this post, I realized that this is the life I have always dreamt of. A life in a well-used, well-stocked kitchen and people to share my food experiences with. This recipe for marscapone (an Italian, saltless high fat cheese, softer and creamier than cream cheese, and perfect for lots of sweet applications as well as savory scratches my itch in the most soothing way. The best part is that is uses only two ingredients! Remember to share this post!
It is generally cheaper to make marscapone than to buy it. And depending on where you live, you may not be able to get your hands on great quality marcsapone in the supermarket anyway. This is the base for the popular Italian dessert, tiramisu, (which I have never made), but may do so one fine day. However, I love to use it instead of cream cheese because it is less salty and sweetens nicely for a smooth rich creamy fat bomb.
The lemon juice in this recipe actually cuts through all the fat and makes it far from cloying.
My favourite way to enjoy Marscapone is with our own artisanal Beemongers, raw, organic Jamaican, high mountain honey from my family farm. Additional toppings are just brawta (a little extra as we say in Jamaica).
I got Serano ham from Spain, which adds a lovely salty and sweet note. You can also top with bananas and any other fruit or compote. This is the perfect way for kids to experiment with new toppings.
Homemade Marscapone Cheese
This is the most practical recipe for Marscapone cheese, using a whole quart of heavy cream to make 16 oz of creamy, deliciousness that is way cheaper than buying it!
- 1 quart heavy cream
- 3 1/2 tbsps fresh lemon juice
In a heavy bottom stainless steel saucepan, bring cream t o a simmer while wishing.
Once simmering, (around 185 C) add lemon juice, whisking continuously until the cream thickens a bit (about 15 minutes on med-low heat)
Once thickened, remove from heat and place pot in an ice bath to cool for at least 10 minutes
Put a sieve lined with cheesecloth or a birdseye cotton cloth over a bowl. Then pour the cream mixture into the lined sieve.
Use a silicone spatula to scrape out all remaining cream and then cover and refrigerate overnight (ideally a full 24 hours). After 24 hours, transfer the cream to a sterilized air tight container. You can store in fridge for another 5 days. Leftover whey can be used for a variety of purposes including starter culture for fermenting vegetables.