Homemade Mascarpone
User Reviews
3.5
Homemade Mascarpone
Description
The Homemade Mascarpone recipe calls for two simple ingredients: heavy cream (non-ultra-pasteurized preferred) and fresh lemon juice. The cream is heated slowly to just below boiling, around 190 degrees Fahrenheit, with constant gentle stirring to prevent scorching. Adding lemon juice causes the cream to thicken softly as it gently simmers, creating the curdled texture essential to mascarpone. After simmering, the mixture is cooled, ideally in an ice bath, until slightly chilled and thickened.
The thickened cream is then strained through several layers of cheesecloth or a light kitchen cloth to drain the whey, leaving behind a smooth, creamy cheese. Refrigeration during draining sets the mascarpone’s texture firmly. The result is a fresh, delicate cheese with a soft, spreadable texture and a mild buttery taste with a hint of tang from the lemon.
Homemade Mascarpone is versatile in the kitchen; it makes a rich addition to desserts like tiramisu, can be stirred into risottos for creaminess, or served with fruit. The careful temperature control and slow simmering are key to achieving the proper consistency without curdling too much, so attention during cooking ensures the best outcome.
Ingredients
- 2 cups heavy cream non-ultra-pasteurized is preferable
- 2 Tbsp lemon juice fresh squeezed
Instructions
- Pour the cream and lemon juice into a medium heavy bottomed pot and heat on medium until it just comes to a simmer (about 190 degrees F on a thermometer.) Heat the cream gently so it doesn't scorch, and stir almost constantly with a silicone spoonula which helps scrape down the sides and bottom of the pan efficiently.
- Gently simmer the cream for another 5 minutes, stirring gently. I found it easiest to keep moving the pot on and off the flame to maintain the gentle simmer.
- Let the cream cool completely. I like to transfer the hot cream to a glass container and place the container in an ice bath to hurry the process. The cream is ready for straining when it has a slight chill to it. Note: this step it critical: the cream will thicken as it cools.
- Line a mesh strainer with multiple layers of cheesecloth or a light kitchen cloth or napkin, and set that over a bowl to catch the dripping whey. Pour the cream into the lined strainer. Cover loosely with plastic and refrigerate for 8 hours. It is during this time that the thickened cream will transform into mascarpone.
- Remove the cheese from the cheesecloth and keep in a tightly closed container in the refrigerator until ready to use.
- Makes approximately 1 ~ 1 1/4 cups. Plan to use this fresh cheese within a week or so.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1cups
Amount Per Serving
Calories 81 kcal
% Daily Value*
| Serving | 1Tbsp | |
| Calories | 81kcal | 4% |
| Carbohydrates | 1g | 0% |
| Protein | 1g | 2% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 27mg | 9% |
| Sodium | 6mg | 0% |
| Potassium | 24mg | 1% |
| Fiber | 0.004g | 0% |
| Sugar | 1g | 2% |
| Vitamin A | 350IU | 7% |
| Vitamin C | 1mg | 1% |
| Calcium | 16mg | 2% |
| Iron | 0.03mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.5
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