How to make Mascarpone Cheese | Keto Essentials | Headbanger’s Kitchen
Horns up and welcome to a brand new episode
of Headbanger’s Kitchen: Keto Essentials,
the show where I show you where to make some
essential items that we use in our keto recipes.
Now today I’m going to be showing you how
to make a mascarpone cheese, which is an Italian
In fact, I don’t know, is that how you pronounce
Some people say mascar-pone, some say mas-car-po-nay,
I don’t know, whatever it is.
Anyway, it’s time to make that delicious mascarpone
Add a litre of heavy cream to a large, thick-bottomed
Place over a medium heat and slowly bring
it up to a simmer.
Keep stirring it occasionally so it doesn’t
scorch at the bottom.
Once you start to see bubbles appearing, you
know the cream has reached the right temperature
and if you have a thermometer you’re looking
at a 180 degrees fahrenheit.
Once this happens, you stir in the juice of
a whole lemon or one lime, if you live in
India like me and stir it continuously until
the cream thickens.
It should leave a ribbon on the surface when
you lift the spoon, just like that.
Place a strainer over a bowl and line the
strainer with four layers of cheesecloth.
You can also use any other thin muslin cloth
to strain this.
Pour in your cream, cover it and leave to
drain for eight hours or overnight in the
The next day, discard the whey and store the
cheese in an airtight container in the refrigerator.
And that’s it, our mascarpone cheese is ready,
and that looks creamy and dee-licious; I can’t
wait to use it in a recipe.
And, our mascarpone cheese is ready.
I’m not gonna taste it because i’ve got some
special plans with this cheese and you’ll
find out soon enough.
This will easily last for about two weeks
in the refrigerator and this is delicious
in a lot of recipes.
If you guys have any ideas on how I can use
this cheese, let me know in the comments below.
If you like the video, please give us a thumbs
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will see you on the next episode of Headbanger’s
Cheers and keep cooking.