Hazel's Mascarpone
Homemade mascarpone made in the Instant Pot from cream and milk, with a bonus Buttermilk Waffles recipe using the drained creamy liquid.
Ingredients
| 500 ml | double cream | |
| 500 ml | full fat milk | |
| 60 ml | water | |
| 0.25 tsp | 1.3 ml | citric acid |
Instructions
Method
- Dissolve the citric acid in the water. Pour the cream and milk into the IP and stir.
- Set yoghurt function to boil and leave it until it beeps. Check the temperature with a thermometer and put on the low Sauté setting to bring up to 85°C if necessary.
- Remove the pot from inside the IP and drizzle over the citric acid and stir for a few seconds. Put the pot back inside the IP and put on the lid to help keep the heat in but don't set anything. Leave for 30 minutes. At this point you should see some coagulation.
- Pour into a jelly bag over a bowl and leave to drip for a couple of hours (reserve the liquid). After this you need to figure out some way to keep it suspended over a bowl in the fridge overnight. You could try tying it to a handle of a wooden spoon, resting it over the edges of a bowl and sitting it on the trivet to keep it out of the whey.
- In the morning, empty the mascarpone out of the jelly bag and into a tub.
Fancy making the Buttermilk Waffles too?
Buttermilk Waffles — Ingredients: 75g melted butter; 300ml of the creamy liquid that drained through the jelly bag; 1 tsp vanilla extract; 3 eggs (beaten); 225g plain flour; 2 tsp baking powder; 1 tsp bicarbonate of soda; 1 tsp sugar; 1/2 tsp salt.
Buttermilk Waffles — Method: Mix together the creamy liquid, eggs, vanilla and butter. In a separate bowl, mix together the dry ingredients. Gradually add the liquid to the dry ingredients until a batter forms. Heat a waffle iron and cook. Makes 4-8 waffles depending on your machine.