Mascarpone Recipe - Allrecipes.com
Mascarpone Recipe
  • READY IN 4+ hrs

Mascarpone

Recipe by  

"Mascarpone cheese is great, but can be hard to find. Here's a simple recipe that you can use at home to make mascarpone. It isn't 100 percent authentic (authentic recipes use a bacterial culture), but it doesn't require any hard to find ingredients, either!"

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Ingredients Edit and Save

Original recipe makes 1 cup Change Servings
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  • PREP

    15 mins
  • READY IN

    4 hrs 15 mins

Directions

  1. Pour cream into a metal bowl, and place over a pan of simmering water. Heat until warm. Stir in the cream of tartar, and continue to heat and stir until the temperature reaches 180 degrees F. Remove from the heat.
  2. Line a colander or strainer with cheesecloth, and place over a bowl. Paper towels also seem to work well. Pour the mixture into the strainer, and let it drain for several hours, or overnight in the refrigerator. Spoon the resulting cheese into a clean container and use within one week. Store in the refrigerator.
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Footnotes

  • Note
  • You may substitute 3 tablespoons of lemon juice for 1/2 teaspoon of cream of tartar. Using lemon juice will impart a lemony flavor.
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Reviews More Reviews

Apr 04, 2011

i think this was a great and easy

 
Jan 02, 2015

I used a pint of organic whipping cream and one tablespoon of lemon juice. I simmered the milk carefully in a pan, stirring often so it wouldn't stick until nearly boiling when bubbles formed on the edges and there was a lot of steam rising from it. That took about 10 minutes. Then I lowered the heat to low and added the lemon juice and continued stirring for another 10 minutes. Next, I cooled it down in the pantry for 15 minutes. I used four layers of cheesecloth over a colander and followed the original poster's instructions about draining it overnight in the fridge. This was the first time I made marscapone cheese and was amazed at how simple it is since it is expensive to buy from a store and not even organic. I will be using it in my special tiramisu recipe.

 

5 Ratings

Jan 20, 2015

I so wanted this recipe to work out... so much so I tried to make it 3 times. Every time it didn't thicken enough to strain. Going to try Tbsp lemon juice next time as most other recipes call for.

 
Jul 25, 2014

Very easy to make. So much cheaper than buying at the store. 1 pint makes about a heaping cup of mascarpone cheese. I'll try the lemin juice next time.

 
Jan 12, 2015

Making this recipe exactly as written didn't work for me at all. I don't understand the use of cream of tartar because although my cream thickened, it never got thick enough to strain. It was only after following reviewer Barbara's suggestions that it did. The texture was perfect but having to add lemon juice meant a lemony flavor that I didn't want. It's still good but I'm limited in what I can use it for.

 

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Nutrition

  • Calories
  • 207 kcal
  • 10%
  • Carbohydrates
  • 2 g
  • < 1%
  • Cholesterol
  • 82 mg
  • 27%
  • Fat
  • 22 g
  • 34%
  • Fiber
  • 0 g
  • < 1%
  • Protein
  • 1.2 g
  • 2%
  • Sodium
  • 23 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

Mike Swieton
3 Followers 0 Saved Recipes
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