If you have 10 minutes you can make mascarpone cheese and save a ton of money plus it tastes so much better than storebought.
Makes about 2 cups
2 cups heavy cream
1 tablespoon lemon juice
In a saucepan, slowly bring the heavy cream to a low simmer, get the milk to reach 180 degrees and try to keep it around that temp for the 3 minutes.
Let simmer at 180° F for about 3 minutes then add in the lemon juice.
Simmer for another 3 minutes, then remove from heat. Let cool to room temperature, about 30 minutes.
Fill a small fine mesh strainer with several layers of cheesecloth (try 2-3 layers)
Pour the cooled mascarpone mixture into the cheesecloth and stick the entire bowl in the fridge overnight. Keeps abut one week in an airtight container.
There are a lot os recipes that call for mascarpone cheese. Appetizers, pasta dishes, desserts to name a few. Try this recipe to get you started.
Creamy Lemon Mascarpone Tortellini
Frozen or Fresh tortellini
While you boil the frozen/fresh tortellini according to package instructions, make some crispy prosciutto. Heat a large frying pan over medium-high heat. Add the prosciutto in a single layer and cook until curling and lightly browned underneath, about 2 minutes. Flip and let cook until browned on the other side, about 2 minutes more, then transfer the prosciutto to paper towels to drain. You could substitute bacon if you like.
Toss the drained, hot tortellini with a few big spoonfuls of mascarpone cheese, a generous squeeze of lemon juice and zest, and some frozen peas or any other vegetable in season. Change it up by adding some sundried tomatoes, some chicken, sausage or any other ingredients.