Mascarpone is a rich, luscious cheese that makes fresh fruit taste divine!

While it can be a bit pricey at the grocery store, it is amazingly easy to make at home. Follow these steps and get ready for fresh berry season! A note about cream:  Make sure to read the carton carefully when purchasing cream from the grocery store. Ultra-pasteurized cream or cream with added ingredients will not culture well. The best cream will be 100% cream sourced from a local dairy, pasteurized or raw. 

Ingredients:

• 1 quart heavy cream
• 1 packet flora danica starter culture

Instructions:

1. Pour cream into a stainless steel pot and heat to 85ºF. If you overshoot a bit, don’t worry. Simply let the cream cool until it reaches 85ºF
2. Sprinkle the starter culture over the surface of the cream. Let it sit for a few minutes to dissolve.
3. Whisk the cream to mix the starter in thoroughly. 
4. Leave the cream to culture for 10-12 hours or overnight. 

Wondering what to do with mascarpone? Here are some ideas:

• Enjoy a scoop with fresh berries or other fruit.
• Mix in a little honey or maple syrup and use it as a dip for shortbread cookies or apple slices.
• Spread on a bagel.
• Use in dessert recipes that call for cream cheese…like frosting!