Creamy Homemade Mascarpone
User Reviews
4.9
Creamy Homemade Mascarpone
Description
Creamy Homemade Mascarpone is crafted from heavy cream heated precisely to specific temperatures, involving multiple heating and cooling cycles for texture development. Adding lemon juice during the heating releases acidity that thickens the cream. After resting at room temperature, it's strained through a cheesecloth overnight in the refrigerator to remove excess liquid, resulting in a spreadable, velvety cheese.
The flavor is subtly tangy and creamy due to the lemon juice and heavy cream base. Its texture is rich and thick, suitable for enhancing desserts or savory dishes that benefit from a smooth, creamy consistency.
Use this mascarpone in tiramisu, spreads, pasta sauces, or as a finishing touch to fruits. Since it is fresh and delicate, it’s recommended to store it refrigerated and consume within a few days, avoiding freezing to maintain texture and flavor.
Ingredients
- 16 ounces heavy cream also known as whole cream or whipping cream with at least 30% fat
- ½ tablespoon lemon juice
Instructions
- In a medium size pot add the cream and place over medium heat, stir with a wooden spoon or rubber whisk, place a candy thermometer in the pot and heat until it reaches 185 F (85 C).
- Remove from heat and continue to stir until the temperature comes down to 140 F (60 C).
- Place the pot back on the heat and bring it back up to 185 F (85 C), continue to stir, then add the lemon juice lower the heat, keeping the temperature at 185 F and heat and stir for 3 minutes.
- Remove again from the heat and bring the temperature down to 140 F (60 C), continue to stir.
- Then pour the cream into a glass bowl, cover with a lid and cover with a tea towel, let sit at room temperature for 3 hours.
- In a clean bowl place a sieve (make sure sieve is not touching the bottom of the bowl), and line the sieve with a clean cotton tea towel or 3 or 4 layers of cheese cloth, pour the cooled cream onto the cloth, then cover with plastic wrap and a clean towel.
- Refrigerate for 24 hours. Enjoy.
- Makes about 1 - 1 1/2 cups.
Notes
- Store homemade mascarpone in the refrigerator and use within 3 to 4 days for best freshness.
- Avoid freezing mascarpone as it can separate and lose its creamy texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2cups
Amount Per Serving
Calories 783 kcal
% Daily Value*
| Calories | 783kcal | 39% |
| Carbohydrates | 6g | 2% |
| Protein | 4g | 8% |
| Fat | 83g | 128% |
| Saturated Fat | 52g | 260% |
| Cholesterol | 310mg | 103% |
| Sodium | 86mg | 4% |
| Potassium | 170mg | 4% |
| Vitamin A | 3335IU | 67% |
| Vitamin C | 2.8mg | 3% |
| Calcium | 147mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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