Homemade Mascarpone Cheese

I'll leave real cheese making to the experts, as their Cheddar, Brie, and blues will almost certainly be better than anything I can make, and believe me, I've tried. But there are a few simple, fresh cheeses that anyone can make at home, and mascarpone is one of the best. It's also one of the easiest, as in just two ingredients, and a few minutes of stirring.

There are lots of methods for making this, but they all involve heating the cream, adding lemon juice, or other form of acid, and then letting the mixture thicken overnight in the fridge. Some versions use lower heat, and shorter cooking times, for a softer mascarpone, but I prefer to push the envelope, since I like a firm, relatively dry cream cheese. Either way, freshly made mascarpone couldn't be easier, and if you like regular cream cheese, you will love this.

Other than the little bit of acidity from the lemon juice, this is unflavored, so if you're going to enjoy it plain, you might want to season it with a pinch of salt. That's pretty much all you need before spreading it on some bread, where it's ready to top with sliced tomatoes, or grilled vegetables. For a more desserty application, mix in a bit of sugar, and vanilla, and spread on a piece of toast before topping with fresh fruit. Those are just a few ideas, but no matter how you enjoy yours, I really do hope you give this easy cheese a try soon.