Do you know that mascarpone, the main ingredients found in tiramisu, can be made at home? If I tell you that, to make your own mascarpone, all you need is some whipping cream, lemon juice or white vinegar, an instant-read thermometer, together with some common kitchen utensils, and that 350 g of mascarpone cheese costs me less than three Canadian dollars (less than HKD $20) to make, will your jaw drop? Keep on reading if you believe in what I said…
大家知不知道，tiramisu的常用材料mascarpone芝士是可以自己在家做嗎？如果EC跟你說，只要家中有淡忌廉、檸檬汁或白醋、温度計及一些常用的廚具就可以做到mascarpone芝士，而350克的mascarpone芝士，食材成本約加幣三元 (少於港幣二十元) ，你會相信嗎？相信的話請繼續往下看…
Simple Homemade Mascarpone
簡易自家製mascarpone芝士
Ingredients
500 ml whipping cream
1 Tbsp lemon juice or white vinegar
What you also need
Small saucepan
Measuring spoons
Spatula or spoon
Instant-read thermometer
Large bowl or mixing bowl
Strainer
Coffee filter or cheesecloth
Plastic wrap
材料
淡忌廉 500毫升
檸檬汁或白醋 1湯匙
其他用具
小鍋
量匙
膠刮/匙羹
温度計
大碗或鋼盆
大篩
咖啡濾紙或紗布
保鮮紙
Directions 做法
Pour whipping cream into a sauce pan. Heat on medium-low heat until it reaches 190°F/88°C. Do not rush the process and stir occasionally to prevent the cream from boiling and burning on the bottom.
淡忌廉放小鍋以中小火加熱至190°F/88°C，加熱過程不能急，亦要間中攪拌避免淡忌廉痴底或煮滾。
Stir in lemon juice or white vinegar. Continue to cook for 5 more minutes while stirring often until it has thickened (it will look like gravy). Try keeping the temperature at 190°F/88°C. Remove from heat.
倒入檸檬汁或白醋，繼續小火加熱 (盡量保持温度在 190°F/88°C)，攪拌約五分鐘至淡忌廉變得濃稠(質地會像gravy)，離火。
Let mixture sit at the countertop for 15 to 20 minutes to cool. Mixture will continue to thicken as it cools. While waiting, line the strainer with several layers of cheesecloth or coffee filter and place it over a mixing bowl. Pour the cooled cream into the strainer and cover it with another layer of coffee filter to prevent a skin from forming on the top. Wrap mixing bowl with plastic wrap. Place bowl in the fridge overnight, preferably for 24 or until the mascarpone has reached your desired consistency.
放涼約十五至二十分鐘 (放涼後混合物會變得更濃稠)，等待期間將篩放在鋼盆中，篩內放幾張咖啡濾紙或紗布，將放涼的混合物倒在篩中，用另一張咖啡濾紙蓋面防止表面結皮，用保鮮紙包好後放入雪櫃雪過夜(最好二十四小時或至芝士達到所需的軟硬度)。
After 24 hours, the mascarpone has the consistency of yogurt.
放了二十四小時後芝士質地像乳酪。
The texture is even firmer after 36 hours.
放了三十六小時後質地會更結實。
Take bowl out of the fridge and discard the liquid (whey). Peel off the coffee filter and you get mascarpone cheese! Mascarpone cheese can be stored in an airtight container in the fridge for up to a week.
將碗從雪櫃取出，倒去碗內濾出的液體(乳清)，濾紙內的就是軟滑的mascarpone芝士了！撕掉濾紙，將mascarpone芝士放入密封盒可在雪櫃內保存約一星期。
Yields about 330-350 g. Recipe adapted from various online sources.
可做約330-350克份量，做法参考不同網上食譜。
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