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mascarpone cheese

★★★★★ 8
Professorchef avatar
a recipe by
Malinda Coletta
@Professorchef
North Providence, RI

Mascarpone Cheese is an Italian soft cheese used in cooking and deserts. This is great on dried figs and apricots, in trimisu or in cannolis!

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★★★★★ 8

Ingredients For mascarpone cheese

  • 1 qt
    half and half or light cream (it must be pasteurized not ultra-pasteurized)
  • 1/8 tsp
    tartaric acid (or 1 tablespoon of lemon juice)

How To Make mascarpone cheese

  • 1
    In a double boilier heat cream to 185F
  • 2
    add 1/4 tea of tartaric acid (or 1 tablespoon of lemon juice) and stir for several minutes.
  • 3
    The mixture will slowly thicken into a cream of wheat consistency with tiny flecks of curd.
  • 4
    Line a stainless steel colander with a double layer of butter muslin. Ladle curd into colander and let drain for 2 hours.
  • 5
    Place in a covered container and refrigerate for up to 3 weeks. Makes about one pound
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

Categories & Tags for Mascarpone Cheese:

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