MAKING MASCARPONE

Make your own mascarpone

Do you like Tiramisu?  How about Cannelloni?  Whether you’ve got a sweet or savoury tooth in your head then chances are you like mascarpone cheese.  Mascarpone is the unsung hero behind some great dishes and the good news is it is easy to make at home.

Mascarpone cheese is closer to a butter than a cheese.  It is cream that has been acidified with lemon juice or citric acid to remove whey and turn it into unctuous thick goop.  Mascarpone only keeps for a couple of days in the fridge as it is unsalted, but it is also quick to make so creating small batches for specific recipes is quite doable.

Ingredients:

  • 2 cups (450mls) of heavy fresh cream, (at least 36 grams of fat per 100 mls)
  • Juice of 1 lemon
  1. Gently heat the cream in a double boiler or thick bottomed pan until it reaches 85°C / 185°F.
  2. Remove from the heat and slowly stir in half of the lemon juice with a spoon.
  3. The cream should start to thicken slightly and coat the back of the spoon
  4. Stir in the remaining lemon juice and set aside to cool for 30 minutes
  5. Line a sieve with a double layer of 2 layer cheese cloth (so 4 layers of fabric) and place it over a bowl
  6. Scoop the mascarpone into the lined sieve and let it drain overnight in the fridge
  7. Transfer to a sealed container and use within 2 – 3 days.  Sweeten with confectioners sugar for use in desserts.

Apart from Tiramisu and Cannelloni what do you use mascarpone for?  Slightly sweetened and served with fresh fruit is a favourite around here.

Torta di mascarpone is another use for creamy mascarpone where it is layered into a round cake tin with basil or smoked salmon or truffles or a variety of other ingredients.   Well chilled, it is turned out and served in thin slices for a spectacular starter.

For a wine match try fruity, sweet wines with mascarpone.  Enjoy!

For more soft cheese recipes try our Soft Cheese Kit.  

 

 

 

 

 

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9 comments

  1. I am going to give it a go

    1. Good one Amanda – it’s so easy you’ll wish you didn’t know how to make it 🙂

  2. Will definitely try this out! I make a great dessert with crumbled amaretti biscuits soaked in hot instant espresso and mascarpone stirred with a bit of icing sugar, layered in a glass. Seriously yum.

    1. OMG have just seen this Karen and it sounds divine. I’m making this.

  3. I use yoghurt to make a similar but lower fat product which you can use for the same uses. Take a container of plain yoghurt – sweetened or in sweetened. Place in a sieve lined with cheese cloth or any clean cloth over a bowl. Leave for several hours/ overnight. No need to refrigerate. Whey drips down into bowl. Makes a lovely thick cream depending on how long you leave it. Yum yum

    1. Oops unsweetened it should say.

    2. Sounds lovely Margaret. I make that as a fresh soft cheese but hadn’t thought of using it as a mascarpone replacement. Will definitely give that a try.

  4. Hi I made it as per instructions but it’s not thickening????

    1. Hi Nadine, my first batch didn’t work either but it’s never happened again – follow the recipe really closely and it will work. Only use 2 cups cream, heat to 85C, stir in half the juice and leave then the rest, strain through a double layer of cloth in the fridge for at least 12 hours. Rather than waste the cream and start again. Hope it works out.

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