Homemade mascarpone recipe, easy steps from @cooksillustrated

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Quick Hit

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1. Highlight ingredient value
2. Acknowledge ingredient issues
3. Present DIY solution
4. Detail the process
5. Compare DIY to store-bought

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Ingredient Hack

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Demonstrates how to make a hard-to-find ingredient at home.

Transcript excerpt

Mascarpone is an underrated ingredient you should always have on hand. This soft Italian cheese is handy for adding creaminess to both desserts and savory dishes. But mascarpone can be hard to find and it good be pricey. Luckily, it's easy to make your own. All you need is heavy cream, no fat milk powder, and lemon juice. First, whisk the heavy cream and milk powder better, then heat it to 180 degrees. Milk powder provides supplemental protein to keep the cheese thick and creamy. Hold the cream between a 180 and a 190 degrees for ten minutes, then remove from the heat and stir in the lemon juice. You'll see the mixture start to thicken. That's because the high temperature denatures the milk proteins, then the acid in the lemon juice slowly causes them to coagulate. Pour the mixture into a heat safe bowl and refrigerate for two hours until it's thick like yogurt. Then strain rank refrigerate for twelve or up to twenty four hours until it's thick and creamy. The resulting mascarpone is a bit richer than what you typically find in the store with a distinct lemony flavor.