Homemade Mascarpone

Homemade Mascarpone Recipe

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Lori Loucas

By
@jostlori

Mascarpone is really expensive, and is sometimes hard to find if you live outside of a big city (or abroad!). This method is so good and so easy! Make sure your cream is at least 35% milk fat. Otherwise, you'll end up with cream cheese - which isn't nearly as smooth or as rich as mascarpone.

Rating:

☆☆☆☆☆ 0 votes

Prep:
5 Min
Cook:
20 Min
Method:
Stove Top

Ingredients

How to Make Homemade Mascarpone

Step-by-Step

  1. Place the cream in a heavy saucepan (enameled cast iron is the best). Bring the cream to a simmer, but not a full boil. You should be able to see the cream moving gently, and perhaps a few small bubbles on the side of the pan. Meanwhile, prepare an ice bath for the pan.
  2. Add the lemon juice or vinegar, then whisk until thickened. You may see some separation, but this is normal. Thickening will take 10-15 minutes. When thickened, remove from heat and place the pan in the ice bath. Allow the mixture to cool for about 10 minutes, stirring occasionally.
  3. While the mixture is cooling, line a colander with cheesecloth. Set the colander inside a slightly larger bowl and set aside.
  4. When the mixture has cooled, pour it into the lined colander. Refrigerate for 24 hours.
  5. After 24 hours, what's left in the cheesecloth is mascarpone. Transfer to a lidded container - you should have about 11 ounces of mascarpone. Cover and refrigerate. It will last about 5-6 days.
  6. Note: you will have some liquid, called whey, at the bottom of the bowl. You can use this for many things: for soup stock, in your smoothies as a probiotic, in your pizza dough, etc. Also, your pooch will love it, too!

Printable Recipe Card

About Homemade Mascarpone

Course/Dish: Other Sauces
Main Ingredient: Dairy
Regional Style: Italian
Hashtag: #homemade




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