Best 3 Homemade Mascarpone Cheese Recipes
Homemade mascarpone cheese is a delicious, creamy cheese that can be used in a variety of dishes, from desserts to savory sauces. It is relatively easy to make, and only requires a few simple ingredients. The resulting cheese will be fresh, rich and flavorful, and can be used in a variety of recipes.
Let's cook with our recipes!
HOMEMADE MASCARPONE CHEESE
Creamy, silky smooth mascarpone cheese that you can make at home instead of paying an arm and a leg for store-bought! This is the perfect introduction to cheesemaking for the beginner, no hard-to-find ingredients, super easy to make, and very rewarding! Use this in tiramisu or other Italian desserts.
Provided by ItalianMama
Categories Sauces
Time 40m
Yield 6 oz., 6 serving(s)
Number Of Ingredients 2
Steps:
- Pour whipping cream into a heavy glass bowl; submerge in water (up to the level of the cream in the bowl) in a saucepan.
- Bring water to a boil over medium-high heat until cream reaches 190 degrees (just below the boiling point - it will be very frothy and steamy), stirring frequently. I had a little trouble getting mine quite that hot, so I popped the bowl in the microwave for a few seconds.
- Keeping bowl in the water, pour in lemon juice and stir continuously until cream becomes very thick and coats the back of a spoon, about 5-10 minutes.
- Remove from heat and allow to cool for 20 minutes.
- Line a fine-mesh strainer or sieve with a coffee filter (you'll need more than one if you double the recipe) and suspend over a bowl. Pour in thickened cream.
- Once cream cools completely, move the strainer and bowl to the refrigerator. 24 hours later, peel off the coffee filter and put your finished cheese in a container. Or if you're impatient and don't mind it a bit less firm, you can remove it sooner! Makes about 6 oz.
HOMEMADE MASCARPONE CHEESE
Creamy mascarpone cheese can be made at home with ease. Use it in your favorite Italian recipes or enjoy on toast with jam. Enjoy immediately or place the finished cheese in a covered container and refrigerate for up to 2 weeks.
Provided by ChefJackie
Categories World Cuisine Recipes European Italian
Time 1h25m
Yield 28
Number Of Ingredients 2
Steps:
- Pour cream into a double boiler fitted with a thermometer. Heat cream until the thermometer reads 185 degrees F (85 degrees C), about 10 minutes. Add tartaric acid; cook, stirring constantly, until cream thickens and curds start to form, about 5 minutes
- Scoop curds into a sieve lined with several layers of cheesecloth using a slotted spoon. Fold the edges of the cheesecloth over the curds and let drain over a bowl at room temperature, about 1 hour.
Nutrition Facts : Calories 75.2 calories, Carbohydrate 1.4 g, Cholesterol 25.5 mg, Fat 7.4 g, Protein 1 g, SaturatedFat 4.6 g, Sodium 15.4 mg, Sugar 0.1 g
HOMEMADE MASCARPONE CHEESE
Steps:
- Heat cream in saucepan until small bubble form at edge (not boiling), add lemon juice/tartaric acid and maintain heat for 2 minutes. Allow to cool in pan to room temperature. The mix should be thick, if not - reheat and add a bit more lemon/tartaric acid. Place a sieve over a bowl, line the sieve with cheesecloth (I use 3 layers of chux wipes - unused of course!). Pour the mix into the sieve. Place in fridge and allow to drain overnight. The cheese can then be used as normal in recipes such as tiramisu, cheesecakes or eaten with fresh fruit.
Tips:
- To ensure your mascarpone cheese turns out perfectly, make sure all your ingredients are fresh and at room temperature. This will help the cheese emulsify properly and give it a smooth, creamy texture.
- Don't overbeat the mixture. Overbeating can cause the cheese to become grainy and crumbly. Beat just until the mixture is smooth and creamy, and avoid using a high-speed mixer.
- Use a thermometer to monitor the temperature of the milk and cream. Heating the mixture too high can cause the milk proteins to curdle and ruin the cheese.
- If you don't have a thermometer, you can test the temperature of the milk mixture by dropping a small amount into a bowl of cold water. If the milk immediately forms a thin skin on the surface, it's ready.
- Let the cheese drain thoroughly before refrigerating. This will help remove any excess whey and give the cheese a firmer texture.
- Mascarpone cheese can be stored in the refrigerator for up to 2 weeks. However, it's best to use it within a few days for the best flavor and texture.
Conclusion:
Homemade mascarpone cheese is a delicious and versatile ingredient that can be used in a variety of recipes, from desserts to savory dishes. With its creamy, rich flavor and smooth texture, it's a great addition to any cheeseboard or antipasto platter. Whether you're using it to make a classic tiramisu or simply spreading it on a piece of toast, you're sure to enjoy this homemade version of Italian culinary delight. So, gather your ingredients, follow the steps, and enjoy the delightful experience of creating your own mascarpone cheese at home!
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