Home-Made Mascarpone Cheese

I’ve seen various recipes and methods on making a home-made Mascarpone and was so exited to use my home-made Mascarpone when I made Aunt Mary’s Angel Food Cake last week…

Home-made Mascarpone Cheese
Home-made Mascarpone Cheese

But I had a problem! I tried a recipe entitled “10 Minute Mascarpone” and didn’t read it through until the day I needed it. Turns out it was 10 minutes PLUS an overnight straining! Bummed, I made a “Mock Mascarpone” filling for the cake; it was very good.

Then, the next day, my Mascarpone was done. It was worth the wait. Super creamy, rich and decadent and better than any Mascarpone, however pricy, (and it can be expensive) I’d ever had, from the store or from an Italian shop. It was molto delizioso.

Home-made Mascarpone Cheese
Home-made Mascarpone Cheese

If you’re not familiar with Mascarpone, think along the lines of Cream Cheese, only better. A littler softer, a lot richer and absolutely decadent. As a matter of fact, if you’ve ever had Tiramisu or a sweet Calzone, you’ve probably had Mascarpone.

A “purist” may argue that true Mascarpone (it is recognized as a traditional regional food product) needs to be made with cream and the must of grapes during harvest, or from the tartaric acid removed from the bottoms and sides of wine barrels. Me, I’m not a purist, and while I’d love to taste that Mascarpone, I’m more interested in really great food I can actually pull off.

If you are a purist, check out this very interesting 42 page pdf on Mastering Mascarpone.

Cream Puffs with Mascarpone Filling and Blueberry Compote
Cream Puffs with Mascarpone Filling and Blueberry Compote

I went with a straight forward method using whipping cream and lemon. It was beautiful, rich and creamy. Next time, I may try a method using Cream of Tarter, which I always have on hand for meringues but don’t often use. If you’d like to expand and try other methods than this, check out this very handy pdf from Dennis W. Viau.

Now, what do you do with this bounty of creamy, dreamy goodness!?Just like cream cheese, Mascarpone can go sweet or savory…but however you use it, make sure you make the most of it and use it fast. Soft cheese like this has a very short life and needs to be used pretty quickly.

Home-made Mascarpone Cheese
Home-made Mascarpone Cheese

Home-Made Mascarpone

  • Servings: 12 oz
  • Time: 10 min + overnight strain
  • Difficulty: easy
  • Print

First of all, make sure all your equipment, especially the strainer is super clean. It’s best to sterilize the strainer and spatula you’ll be using. Have a thermometer ready and very clean. For straining, use 3 layers of cheese cloth, a large coffee filter or sterilized cloth.

  • 2 cups (1 pint) heavy or whipping cream (Non ultra pasteurized is best. Look for cream without a plastic “spout.”)
  • 2 tablespoons lemon juice
  • pinch of salt, optional

In a medium saucepan, stirring now and then, slowly bring the cream up to 180 degrees. Add in the lemon juice (and salt, if using) and hold at 180 degrees F, stirring now and then for about three minutes. The mixture should coat the back of a spoon.

Remove from heat and let cool for about 30 minutes or until room temperature.

Set up a small strainer over a larger bowl. Line with cloth, cheese cloth or a coffee filter. Pour mixture into strainer. Place into fridge, lightly covered and leave overnight (or approximately that amount of time) until cheese has reached desired consistency. If needed, give the cheese a turn so the center drains properly and return to fridge.

You will likely find the cheese around the edges to be a bit thicker than that from the center. Gently blend together.

Store in the fridge, tightly covered and use in 1 to 3 days.

Note: larger batches work just as well, but you’ll find that they strain a little more unevenly. You may wish to divide the mixture among smaller strainers or, in the morning, give the mixture a turn and leave it to strain longer to the desired consistency.

from the kitchen of http://www.frugalhausfrau.com

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Today, of course, I’ll be linking to our very own Throwback Thursday Link Party, hosted by Quinn of Dad What’s for Dinner, Meaghan of 4 Sons are Us, Alli of Tornadough, Carlee from Cooking with Carlee and Moi! That’s right – me!

Click over to our latest Throwback Thursday post for links to their blogs and social media, rules and more info or, as always, to see all the links or add your own, click on the little blue frog, below.

And, as I do almost every Friday, I’ll be linking up to Angie’s Fiesta Friday Number 129! Many of my fave bloggers hang out there every weekend and this week’s co=hosts are co-hosts this week are Jhuls @ The Not So Creative Cook and Colleen @ Faith, Hope, Love & Luck.

Update: I’m happy to report that this Mascarpone was one of the Features from Fiesta Friday!!

38 thoughts on “Home-Made Mascarpone Cheese”

    1. It was fantastic!! I suppose there are “real” gourmands out there who would think it better with fresh, unpasteurized cream, perhaps from a certain heirloom breed and made only in a quaint mountain town, but I can’t imagine it being any better. 🙂

    1. Johanne, it blew me away, too! I was a little flabbergasted at how easy it was. I don’t know about you, but even in the Twin Cities if I ever wanted to make something with Mascarpone I’d have to hunt it down or remember what grocery store it was that carried it, or drive downtown to the Italian deli…no more! 🙂

  1. Oh my this is awesome! I didn’t even know you could make homemade mascarpone :O I love mascarpone. I use it in any recipe that requires cream cheese 😀 Saved for later!

  2. Hand me a spoon, ’cause I want to dig right in! Thanks for joining Fiesta Friday! Oh, and I just hate it when I forget to read the recipe through and get a surprise at the last minute. It seems like you recovered from it though. Great job!

    1. I always get a little anxious or nervous, call it what you will, when I make something that seems like a bit of a leap (and whenever I make pie crust, lol!) – But this was so easy and so gorgeous — I seriously want to make it all the time, now!!

    1. Thanks, Hilda. I am a little obsessive by nature – so when I do something I read just about everything I can find on it…except for the day I was going to use it in the angel food cake filling, lol!! 🙂

      I just want to make this ALL the time, now!! 🙂

  3. I had no idea that’s how you make mascarpone! Where I come from, we make something resembling cottage cheese using exactly this process, but with milk. This is going to be my weekend project now 😀 Thank you!

        1. Maybe it was because it was a larger amount, the pans were bigger – I think I had to pull out my largest one, lol! The cottage cheese had to be cut too, as I recall, and then rinsed and squeezed.

          But maybe it was because I only made it once and sometimes I get a little anxiety or jittery the first time I go through something! Will it turn out? Am I doing it right? 🙂

  4. I’ve been making mascarpone cheese for quite some time now and we love it. It’s quite easy, and it turns out wonderfully 🙂

    BTW – from experience, it can be stored in the fridge for almost a week(!)

    1. That’s good to know!! I just keep tasting and using it; been five days now and I haven’t died, lol!! I think that a lot of soft cheeses can carry some pretty bad bacteria so people like to be conservative!

      I don’t know why I haven’t made Mascarpone before, but I’ll be making it a lot from now on!

      1. Thank you, I use all kinds of recipes but it helps if the temperature scale is mentioned. 🙂

        My most challenging recipe instruction is being told to boil a sugar syrup until it reaches the one thread or two thread point.

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