Homemade Mascarpone Cheese Recipe
User Reviews
5
Homemade Mascarpone Cheese Recipe
Description
The process begins by heating heavy cream to between 82°C and 85°C while stirring to concentrate it by evaporating water. Acid, in the form of lemon juice or dissolved citric acid, is added off heat to curdle the cream gently. The mixture thickens as it rests covered at room temperature for about an hour. Following this, the curdled cream is strained through a cheesecloth-lined strainer to separate the mascarpone’s smooth, creamy solids from whey. This results in a rich but mild-flavored fresh cheese with a velvety texture that can be used for tiramisu, spreads, or other recipes requiring mascarpone.
This method relies on careful temperature control and patience during resting and draining to achieve the desired consistency. The acid causes milk proteins to coagulate, transforming heavy cream into mascarpone without the need for rennet or cultures.
Ingredients
- 500 ml heavy cream 2 cups (also known as whipping cream, high quality with a fat content of 30% to 40%)
- 2 g citric acid ½ teaspoon, or 7 ml (1 ½ teaspoon) filtered lemon juice
Instructions
- Squeeze the lemon and strain the juice. If using citric acid, dissolve it in 5 ml (1 teaspoon) of warm water. Set aside.
- Place the heavy cream in a small saucepan over low heat. Stir thoroughly as the cream heats up so the water evaporates. The temperature should be between 82°C and 85°C (between 180°F and 185°F). This requires the use of a thermometer.
- Once the correct temperature is reached, turn off the heat and add the lemon juice (or citric acid). Stir for a few minutes.
- You will notice that the cream starts to get a little thick. At this point, cover the saucepan and let it sit at room temperature for one hour.
- Take a fairly large strainer and place it over a container. Place a clean dishcloth (or the appropriate cotton cheesecloth bags) - with a not very thick weave - inside the strainer.
- Pour the "quasi-mascarpone" into the dishcloth. This will allow the remaining water to pass through the mesh of the tea towel and fall into the container. You must discard the liquid from the bowl. The solid part remains in the cloth and is the "real" mascarpone.
- Cover with cling film and refrigerate. The process of filtering and separating the liquid part from the creamy part is slow. It will take 24 hours, during which time you should keep the mixture in the refrigerator.
- After 24 hours, remove the bowl from the refrigerator. The mixture will be solid and can be scooped out with a spoon. While the bottom of the bowl will be liquid and must be thrown away. Your mascarpone is ready.
Nutrition Information
Show DetailsNutrition Facts
Serving: 300grams (1 ½ cup)
Amount Per Serving
Calories 1716 kcal
% Daily Value*
| Calories | 1716kcal | 86% |
| Carbohydrates | 14g | 5% |
| Protein | 14g | 28% |
| Fat | 182g | 280% |
| Saturated Fat | 116g | 580% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 46g | 230% |
| Cholesterol | 568mg | 189% |
| Sodium | 136mg | 6% |
| Potassium | 478mg | 10% |
| Sugar | 15g | 30% |
| Vitamin A | 7394IU | 148% |
| Vitamin C | 3mg | 3% |
| Calcium | 332mg | 33% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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