Tuesday, May 31, 2011

Homemade Mascarpone Cheese


After last summer's cheesemaking successes (homemade ricotta and homemade mozzarella), I knew that I wanted to attempt more varieties.  Next on my official cheesemaking list was mascarpone.  Mascarpone is an Italian soft cheese; the American equivalent is cream cheese.  The process for this cheese is different from the other two, but just as easy.  I got the idea of making tiramisu in my head, even though I've never had tiramisu.  Finally, after all my Bible study responsibilites were over for the summer, I set about making mascarpone cheese with the larger goal of making tiramisu. (More on the tiramisu in a future post!).

Making this cheese is so easy, and I am looking forward to making it more often this summer to be used in different recipes!




Homemade Mascarpone Cheese
The recipe is standard, but I got this one from Baking Obsession

*You will need a candy thermometer or instant-read thermometer and some cheesecloth

2 cups heavy whipping cream
1 tbl. fresh lemon juice

Directions:
Using a double boiler, heat 1-2 inches of water in a small saucepan.  Place a heatproof glass bowl in the pan, but not touching the water.  Pour the cream into the bowl and heat, stirring often with a wooden spoon, until temperature of cream in 190 degrees.  (I'll be honest and tell you that my temperature got stuck at 160 degrees.  I then had to transfer the cream to another saucepan and finish heating it over direct heat.  If this happens to you, watch those remaining 30 degrees carefully!  It will heat fast over direct heat).

Add the lemon juice and continue stirring over the heat, until the cream curdles.  Unlike ricotta or mozzarella, large curds will not appear.  The cream will just thicken and will coat the wooden spoon.

Remove from heat and let cool in pan for 20 minutes.  Line a sieve with 4 layers of cheesecloth and set it over a bowl.  Pour the cream mixture over the cheesecloth.  Let it cool completely, then cover the entire sieve and bowl with plastic wrap and transfer to the refrigerator.  Refrigerate overnight.

The next day, remove the firm cheese from the sieve and place in a bowl.  Refrigerate until ready to use.  I discarded the whey, but you could use it in place of the liquid in any baking recipe.  When ready to use the cheese, stir it with a spoon to make it creamy.

2 comments:

  1. Wow. SCORE. Mascarpone is so expensive here and to be able to make it at home...priceless!

    Tiramisu is my favorite dessert. You'll have to let us know how it goes!

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  2. Oh my gosh, Karla... tiramisu is my hands-down favorite dessert... it's delicious, sweet & light, which means that there's always room after dinner. I may need to personally taste-test your recipe. Just saying :)

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