Mascarpone Cheese

Mascarpone Cheese is so expensive!! I don't know why as it's not too hard to make yourself. 

Ingredients

• 500 g fresh light cream (18%, not ultra-pasteurized)
• 500 g heavy cream (33%, not ultra-pasteurized)
• ½ tsp acid blend (or ¼ tsp.  tartaric acid)
• 2 tbsp filtered water 

Method

1. Pour both creams into the Thermomix. Cook for 6 minutes, 90°C, speed 1.
2. As cream heats, put water and acid powder in a clean glass and stir well to dissolve.
3. When cream reaches 90°C, reset the Thermomix to stir for 1 minute, speed 3 while slowly adding acid solution through the lid.
4. As the acidic solution mixes with cream, the cream will thicken slightly (you may notice a slight change in the sound of the machine). 
5. Transfer thickened cream to a clean bowl (or Thermoserver) and refrigerate, covered and undisturbed, to set for about 12 hours or overnight. 
6. When it has set, the cream will have thickened to the consistency of soft yogurt. (It is not a cheese yet!) When gently tipped on an angle, thickened cream will pull away from the edge of the bowl and there should be slight separation between the milky solid and watery whey. At this point, strain it through a muslin/cheesecloth. Suspend to strain in the fridge, for about 12-24 hours.

Once strained, your mascarpone is ready to eat.  This cheese tastes best when fresh. It keeps for about 10 days if well sealed.