Homemade mascarpone with honey, pistachio and dried strawberries

Making mascarpone at home is one of my favourite occupations these days! A part from the 'magic' of it, and the resemblance to a chemistry experiment (I made this with Max, actually, he made it with me in the background giving instructions and liked doing it!) it is also so much cheaper, fresh and delicious that the one you buy! 

For the mascarpone recipe just click here, it is easier that you may think! When the mascarpone is ready just add a tbsp of honey (I used Tawari) and fold. Divide the mascarpone into 4 cups and it is ready to be eaten or topped with what you fancy. 

This time I just toasted a few pistachios in a pan, then I rub them with a tea towel to take away loose skins and chopped them coarsely. Then I also added some Fresh As dried strawberries, crunchy and full of flavour and aroma. A simple dessert that everyone loved!

Photos and Recipes by Alessandra Zecchini ©

This recipe is for Sweet New Zealand #35, the blogging event open to all Kiwi bloggers (living in NZ or overseas) and expats blogging from NZ. June's host is Amanda from Move Love Eat  Click here to share you sweet creations with the Sweet New Zealand team! Also let me know if you are keen to be a host in 2014, and book a month for you!

How to make mascarpone at home

To make mascarpone at home you can use just cream or a mixture of cream and milk, plus citric acid. Lemon juice can be used instead of citric acid, and if you have lemons (preferably not Meyer lemons, but some more acidic lemons)  you can use lemon juice, but citric acid is easy to measure. Some bloggers make a similar recipe and call the result ricotta (or creamy ricotta), but don't be fooled, they are mistaken (or idiots) and this is NOT ricotta, ricotta is a totally different product made in a totally different way and with different ingredients. You can find a recipe for ricotta here or, even better, here. 

Mascarpone is delicious, rich and fat, it is used in many Italian desserts or cheese dishes (like torta di mascarpone and gorgonzola) and of course the more cream you add the highest the fat content.

I used 300 ml of cream and 200 ml of full fat (grey top) milk and 4-5 g of citric acid diluted in 50 ml of hot water (the lower the dose and the less 'lemony' the taste, but it is difficult to measure 3 or 4 g, just think of half a level tsp - and again, all teaspoons are not the same!). Gently bring the milk and cream to 85°C, and stir with the thermometer for 5 minutes (yes you will need a cheese thermometer), keeping the temperature constant. Add the citric acid and water solution and stir, turn the heat off and let it rest for 10 minutes. Place a sieve over a bowl and line with a clean cotton cloth (or even two if the cloth is too fine - do not use gauze or cheese cloth, you need something with a thicker mesh). Place in the fridge and let it rest overnight to drip the excess liquid away. In the morning the mascarpone will be ready! The longer you leave it the thicker it will become, so you can let it rest for a bit longer if you like, or stir it into a creamy consistency and store in a container with a lid until you are ready to use it (a few days only). 

Just eat it by the spoon with a little cocoa and sugar, or honey, really decadent!

Photos and Recipes by Alessandra Zecchini ©