There are different ways to make Mascarpone. But no matter which method you use, the end result will be similar. Each method only requires 2 ingredients and little hands on time, however there is up to 24 hour time frame to drain and allow the mascarpone to set firmly. So allow enough time in your schedule to let the mascarpone develop. It's ready to use when the whey has drained and the cheese has set up to resemble thick yogurt or a soft cream cheese.
What you Need:
Cheese Cloth or Coffee Filter or Muslin
Bowl (to catch the whey)
Heavy stainless steel saucepan
2 C. Heavy Cream (preferably not ultra pasteurized, but it will work with maybe a little more of the acid added--Raw Farm cream is best)
1+ T. Lemon juice, OR Citric Acid, OR Vinegar, OR Tartaric Acid*
Pour the cream into the kettle. Set the burner to medium and slowly bring the temperature of the cream up to 180 degrees (a very low simmer, not boiling). Maintain the 180 degrees for 3 to 5 minutes. stir in, either the lemon juice, citric acid or the Tartaric Acid and continue to heat another 3-5 minutes. Allow to cool before pouring into the prepared strainer (about 1/2 hour-45 minutes).
Prepare the strainer, bowl and cheese cloth. Pour the Mascarpone into the prepared strainer, over a bowl or sturdy container, set in the refrigerator overnight until all the whey has drained from the cheese. Tip the mascarpone out of the strainer into a clean bowl.
Suggestions for Use: You can add fruit, maple syrup, preserves, your favorite herbs or use the mascarpone plain. Use as a dip, or as a topping for fruit or hot cereal, use as filling for cannoli, use to make Tiramisu. Mascarpone can be frozen for fruity frozen desserts.
NOTE: Depending on the commercial brand of mascarpone, it may be made with either lemon juice, citric acid or tartaric acid, so for those connoisseurs of mascarpone, not all are made with tartaric acid yet the end results are similar and other acid use is comparable.
NOTE: Do not confuse Tartaric Acid with Cream of Tartar. Though Cream of Tartar has some tartaric acid in it, there is not enough to be useful in making the Mascarpone cheese. You may be able to find tartaric acid where wine supplies are sold, but if not, it is available online, if you prefer to use it. Tartaric Acid is a by-product of wine making. It's the residue left on the inside of wine barrels. My purpose here is to give you the options, however to also allow beginners to jump in without having to use more than what is available right in the kitchen or easily obtained at the local grocer. If once you've made Mascarpone or other cheese goods, you may wish to invest in the cheese making supplies.
Tip: If your Mascarpone does not set up to your expectations, do not toss it out, it can be used for a variety of dips, topping, dressing and frozen desserts.
Tip: A little more acid can be added to the cream, if you've found that your results are not as firm as expected.
Refer to instructions for making Farmer's Cheese:
Refer to instructions to make Crème Fraiche:
Refer to instructions to make Labneh: justfowlingaround.weebly.com/recipes-for-self-reliance/yogurt-cheeselabneh
Refer to instructions to make Lemon Cheese:
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