Next Kitchen Project: Easy Homemade Mascarpone Cheese
The process is similar to making ricotta or paneer, except that cream is used instead of milk. The cream is heated and mixed with lime or lemon juice until it curdles, then poured into a cheesecloth-lined sieve to strain in the refrigerator for 24 hours or so.
It took three attempts to get the cheese quite right, but Shaheen says draining the curds for a day and a half created a cheese even thicker and creamier than Italian mascarpone. Best of all, the homemade cheese is about five times cheaper than store bought. Just in time for summer fruit desserts!
• Get the recipe: Easy Homemade Mascarpone from The Purple Foodie
Have you ever made mascarpone from scratch?
(Image: Leela Cyd Ross)