Mascarpone is such a simple cheese to make and should be added to your cheese making repertoire due to its versatility as a cooking ingredient.
It uses two cost-effective ingredients; Cream and Lemon Juice. The cream needs to have a fat content of at least 35%. I used what is known as Thickened Cream which has added gelatin, but Pure cream or heavy cream will work even better.
Makes about 1kg (2.2 lbs) of cheese
- 1 litre (4 cups) Heavy Cream (at least 35% fat)
- ¼ teaspoon Tartaric Acid in 1/4 cup water, or
- ¼ cup lemon or lime juice, or
- 1 teaspoon Cream of Tartar in 1/4 cup water
Note; you only need to use one type of acid.
- 2 litre Stainless Steel pot
- Butter muslin (tight weave cheesecloth)
- Stirring spoon
- Dairy Thermometer
- Sanitise your equipment.
- Add the cream to the pot and heat to 91°C (196°F).
- Remove from heat and add acid and stir for 2 minutes. Cream will not curdle, thicken, or split.
- Pour into butter muslin lined colander and allow to drain in the fridge for 12-24 hours (12 hours for a soft creamy cheese and 24 hours for a firmer cheese).
- Remove from fridge and butter muslin and store in the fridge for up to two weeks. Use in any dish you desire.
I used some of the Mascarpone in a Chicken Korma curry. It added amazing depth and flavour to this dish.
If using in a desert, I would recommend that you drain for only 12 hours to achieve a smoother consistency. Mascarpone is meant to be a spreadable cheese, just thicker than cream and not quite as firm as cream cheese.
Enjoy this cheese and let me know if you have any success of your own.