We are thrilled to let you in on a little secret. We have partnered with Whole Foods and Clover Stornetta to help spread awareness of their Non- GMO project. It is going to be delicious as well as fun to make this recipe for homemade mascarpone cheese. 
Clover Organic Farms is located in Northern California, and they are the first dairy west of the Mississippi to offer rBST-free milk. The great news is that the family who has owned and operated the farm has just received their Non-GMO verification for eight of their organic dairy products.
The following is a list of their first Non-GMO Products:
- Organic Vitamin D Milk
- Organic Low Fat Milk
- Organic Reduced Fat Milk
- Organic Fat-Free Milk
- Organic Heavy Whipping Cream
- Organic Half and Half
- Organic Low Fat Lactose-Free Milk
- Organic Reduced Fat Lactose-Free Milk
To kick this delicious news I have made homemade mascarpone cheese. Yes, homemade and I want to start off by saying that making mascarpone cheese at home is not only rewarding, but it is easy. Most home cooks that I have talked to only use mascarpone cheese in a beloved tiramisu recipe. I use mascarpone cheese for both sweet and savory recipes. It can take a pizza or flatbread from good to outrageous.
As well mascarpone cheese makes a great base for homemade ice cream or even lightly sweetened as a topping for pies or cakes.
Really, only your imagination is limiting when it comes to the many uses for mascarpone cheese. I hope you have as much fun exploring the many options as I have!
Tools:
Homemade Mascarpone Cheese
Two ingredients and a couple days is all you need to make this very creamy mascarpone cheese. Totally worth it.
Ingredients
- 1 pint Organic Heavy Whipping Cream
- 1 tablespoon + 1 teaspoon fresh lemon juice
Instructions
Pour the whipping cream into a heavy-bottomed saucepan.
Over very low heat, and stirring constantly with a wooden spoon, bring the temperature to 190. This will take about 15 - 20 minutes.
Remove from the heat and stir in the lemon juice.
Return to the stovetop over very low heat, stirring constantly and keeping the temperature to 190, for 5 minutes.
Remove from the stove and set aside until cooled to room temperature, about 2 hours.
Place a fine-mesh sieve over a large mixing bowl and line with cheesecloth. Gently pour in the cream mixture.
Place in the refrigerator for 24 hours.
After 24 hours, gather the loose ends of the cheesecloth and gently twist to remove any liquid. Tie closed with kitchen twine.
Return to the refrigerator for another 24 hours.
Remove from the refrigerator and spoon the mascarpone cheese into a small call jar, cover, and place in the refrigerator.
Use within 7 days.
** Disclaimer Whole Foods compensated us for our time, but all opinions expressed are our own.
kita
Friday 6th of December 2013
I just had to tell you I love every image in this post. Stunning
Nutmeg Nanny
Tuesday 3rd of December 2013
Mascarpone cheese is irresistable to me! I hope to try this out very soon :)
Heather | Farmgirl Gourmet
Tuesday 26th of November 2013
Oh. My. Gosh. I just drooled. I need to make this STAT!!!
Magda | My Little Expat Kitchen
Tuesday 26th of November 2013
When I saw your photograph on instagram, I immediately jumped over here to see your homemade mascarpone. I love the stuff, I use it for desserts often, but have never attempted to make my own. Thank you for the inspiration and the recipe.
Jamie
Tuesday 26th of November 2013
I adore mascarpone and use it in every dessert that I can but have never made it! Yours looks incredible! Thick and creamy! Beautiful! And when I go back to the US I actually look for organic, antibiotic-free and GMO-free dairy products which is so important. I will look for the Clover products!