Homemade Mascarpone

by Rebekahcooked up on April 8, 2014

I’ve been talking up my homemade mascarpone for over a week, teasing you all with a Strawberry and Mascarpone Tart, and this Grapefruit Arugula Toast. Well, the wait is over. I’m finally writing about the cheese itself!

I can’t believe how easy this was, and how much better the homemade version tastes. Or how inexpensive it was to make! Basically, this is a win all around.

Homemade Mascarpone | PDXfoodlove

Do keep in mind, though, this stuff will need to drain overnight. So plan ahead! I did not, so I ended up making my mascarpone and having to wait a few days before I could use it, because I made it the night before I had to travel for work. Never again.

Supply-wise, you’ll need some cheesecloth, a thermometer and a fine mesh strainer
that will sit on top of a largeish bowl.

All that said – this really couldn’t be easier.

Here’s what you need:
2 cups of heavy whipping cream
1 Tbsp. lemon juice
Tiny pinch of salt

Homemade Mascarpone | PDXfoodlove
Yep, that’s it.

In a saucepan, heat the cream on medium until it reaches 190 degrees Fahrenheit, stirring occasionally. It should never go above a slight simmer.

Add in the lemon juice and continue to heat at 190 for five minutes, still stirring. Then, remove from the heat and allow to cool completely.

Prep your drainage device next: place your fine mesh strainer over a bowl that it can rest stably on, then line the strainer with either a few coffee filters or four layers of cheesecloth. Pour the near-cool mixture into the lined strainer, cover, and refrigerate overnight.

In the morning (or 8-10 hours later), spoon the strained mascarpone out of the strainer and store in the fridge.

Adapted extremely lightly from A Pastry Affair.

No Comments

No comments yet.

Sorry, the comment form is closed at this time.



Other dips recipes to try:

Easy Queso Fundido

I don't mean to be cheesy, but this is my favorite dip recipe ever.

Two Minute Pesto to Put On Anything

No need to get the food processor out - All you need is a knife and a cutting board!

Roasted Beet & Greek Yogurt Dip

Good morning! I’m traveling for work today in LA and planning to hit up some fabulous spots for breakfast and lunch. It’s always fun to be trying food in a city that’s not your own – and there’s nothing like doing the “work hard, play hard” thing and falling into bed, exhausted, at the end […]