Your Local Stores Don't Carry Mascarpone Cheese Either? No Problem! Homemade Recipe Below!!
KnitOrMiss
Posts: 10,103 Member
http://alldayidreamaboutfood.com/2013/05/homemade-mascarpone-cheese.html
Homemade Mascarpone Cheese
Yield: About 8 ounces
Serving Size: 1 ounce
Homemade mascarpone cheese is so easy, there is no reason to ever buy it again!
Ingredients
2 cups heavy cream (not ultra-pasteurized)
1 tbsp fresh-squeezed lemon juice
Instructions
In a large saucepan, heat cream over over medium heat to a low simmer, until it reaches about 190F (I found I had to go to about 195F to get a gentle simmer going).
Stir in lemon juice and continue to cook for 5 more minutes, keeping it right at about 190F. You may have to turn your burner up and down to keep the temperature constant. Mixture will thicken to the consistency of gravy.
Remove from heat and let cool. Mixture will continue to thicken.
Line a sieve with a clean tea towel or several layers of cheesecloth and set over a bowl. Pour cream mixture into sieve and refrigerate for 8 to 12 hours.
Transfer to an airtight container and press plastic wrap flush to the surface. Can be stored in fridge for about a week.
Notes
Serves 8. Each serving has about 1 g of carbs.
Homemade Mascarpone Cheese
Yield: About 8 ounces
Serving Size: 1 ounce
Homemade mascarpone cheese is so easy, there is no reason to ever buy it again!
Ingredients
2 cups heavy cream (not ultra-pasteurized)
1 tbsp fresh-squeezed lemon juice
Instructions
In a large saucepan, heat cream over over medium heat to a low simmer, until it reaches about 190F (I found I had to go to about 195F to get a gentle simmer going).
Stir in lemon juice and continue to cook for 5 more minutes, keeping it right at about 190F. You may have to turn your burner up and down to keep the temperature constant. Mixture will thicken to the consistency of gravy.
Remove from heat and let cool. Mixture will continue to thicken.
Line a sieve with a clean tea towel or several layers of cheesecloth and set over a bowl. Pour cream mixture into sieve and refrigerate for 8 to 12 hours.
Transfer to an airtight container and press plastic wrap flush to the surface. Can be stored in fridge for about a week.
Notes
Serves 8. Each serving has about 1 g of carbs.
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Replies
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Oh, and here is modifications to allow for other acids, if one is allergic to lemons/citrus.
http://joepastry.com/2010/homemade_mascarpone/
In the comments is a lot of good information on alternate high fat milks, and such, too...1 -
Oh now that's just cool. Thanks for sharing!0
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That's nifty! You should add that to the recipes thread.
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I love this since I've been unable to find it in my stores too! Thanks Carly!
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I'll link this in the LP tomorrow. 0
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What is the flavour and texture like? I've never had that sort of cheese before. Can it be salted or would that ruin it?0
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My understanding is that it is a type of creamy cheese similar to cream cheese or ricotta cheese. It could be salted, but I don't know if I would salt it until I eat it. It is the type of cheese commonly used it Italian desserts and the like...
EDITED TO ADD: I think the second link had instructions for how to make your own cream cheese, also.0 -
Oh cool, thanks :-).0
This discussion has been closed.