seriously i’m amazed (and somewhat appalled) that storebought mascarpone is soooo expensive when its technically not even cheese. we can make it easily at home at a fraction of the price using only TWO ingredients (whipping cream and lemon juice) so ever since i started making my own there’s no turning back to storebought.

i took a recipe from baking obsession and sort of improvised my own. when i made it on my 1st attempt using the recipe it took me a long time to reach 190F (88C) not sure why. double-boiling using a skillet sure takes long! so subsequently i boiled the cream in a saucepan without double boiling then add lemon juice when the cream starts bubbling then stir it a few mins more after that. works fine that way for me.


i quickly whipped up some tiramisu from the leftover sponge fingers i had and it was delicious! seriously, homemade and storebought mascarpone are about 99% identical if you ask me so no reason why we should buy them anymore! recipe calls for a cheesecloth but if you don’t hv one you could use paper coffee filters (i got them from daiso at a pack of 40 for 2 bucks). pour the mixture onto the filter, set a strainer and bowl below to catch the whey and you’re good to go.

recipe source : baking obsession


Loves french pastries, japanese sweets and the finer things in life.

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