Homemade Mascarpone

My newest obsession is making homemade cheese and mascarpone is on my cooking bucket list. {Especially since I want to use it for a cheesecake!}

Mascarpone is milky-white in color and is easy to spread. It is used in various Lombardy dishes, and is considered a speciality in the region. It is one of the main ingredients in the modern Italian dessert known as Tiramisu, and is sometimes used instead of butter or Parmesan cheese to thicken and enrich risottos.

The family thinks I am a little crazy with all the homemade cheese recipes on my wish list for this week but I can’t wait to get started on them.

Homemade Mascarpone

I surfed the internet and all the homemade mascarpone recipes are the same with the exception of some use 1 tablespoon lemon juice per cup of heavy cream versus 1 1/2 tablespoons per cup.

Almost all the instruction where whacked and I am using the version that I felt was the simplest to understand at a glance.

I mentally ready to make my mascarpone cheese and whipped out my heaving whipping cream {haha} and noticed it said “ultra-pasteurized” and a red light went on. Back to the internet and I found that you are NOT supposed to use this type. Both of my brands were {Horizons organic and Kroger generic}.

After calling around town I found that Trader Joe’s and select Whole Foods carry heavy whipping cream that is not “ultra-pasteurized.”

One few tips that I have that I think might help me the next time:

• Boil a second pot of water because my heavy cream took F-O-R-E-V-E-R to reach 190 degrees and the water started evaporating.
• I used a bowl with a smaller bottom and more vertical. I think if I had to use a bowl with a larger bottom and wider my cream would have heated a lot faster.

The consistency was not what I thought it would be and I almost dumped it down the sink because at the end I thought it was another homemade cheese failure {My mozzarella cheese didn’t go too well because I used the wrong milk.}. This morning I woke up to find a BEAUTIFUL mascarpone cheese in my refrigerator! I cannot wait to make my mascarpone cheesecake {Brio copycat that I am trying to figure out.}

Click here to view my Mascarpone Cheese Recipes.

Items needed for his recipe:

• Heavy glass bowl
• Large pan
• Coffee filters
• Colander /sieve / fine mesh strainer

Homemade Mascarpone Cheese

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Ingredients

• 2 cups heavy cream
• 2 tablespoons lemon juice

Instructions

1. Pour whipping cream into a heavy glass bowl; submerge in water (up to the level of the cream in the bowl) in a saucepan.
2. Bring water to a boil over medium-high heat until cream reaches 190 degrees while stirring frequently.
3. Keep the 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.
4. Remove from heat and allow to cool for 20 minutes.
5. Line a fine-mesh strainer or sieve with a coffee filter and suspend over a bowl.
6. Pour in thickened cream.
7. 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.

Notes

Recipe from: http://www.food.com/recipe/homemade-mascarpone-cheese-446790

Other Cheese Related Recipes

• Burrata Cheese
• Cheese Ball Recipe with Bacon & Peppers
• Homemade Boursin Cheese
• Easy Ricotta Cheese Recipe
• Homemade Cream Cheese Spread
• Homemade Mozzarella Cheese

I love when Buster sits on “his sofa” like this to watch the world around him. This is one of his favorite ways to sit on several of our sofas in the house.

Homemade Mascarpone