Creamy, milky and tasty, that’s Mascarpone cheese for you. Did you know that you can make one on your own, without ripping a hole in your pocket?
You need to know that the Mascarpone cheese comes from the triple cream process, which gives it a milky white color. The cream used for making it is very low in fat. Most of the time, this cheese resembles butter. This cheese has a unique flavor and it is all because the milk used is from cows that are being fed with special types of grasses, flowers, and herbs.
On the other hand, the process of making Mascarpone cheese actually involves letting the milk from the cow stand for some time. The cream will rise to the top and it will be skimmed off. The remaining cream will be placed into metal containers, being heated to 180ºF. During the heating process, water and tartaric acid are also added to the mixture, making it more thick and dense.
Moreover, the cream mixture is being cooled and refrigerated for about 12 hours. The whey in the cream will separate throughout the cooling process. The whey is also removed from the mixture, and so, the Mascarpone is set in cloth bags for about 24 hours, draining the rest of the whey off. When it is completely drained, Mascarpone cheese is now formed.
How To Make Your Own Mascarpone Cheese
Making your very own Mascarpone cheese is absolutely easy. As a matter of fact, this recipe doesn’t require you a lot of ingredients. For the most part, the ingredients can be found in your fridge. Here’s what you’ll need:
- 2 cups of heavy whipping cream
- 1 tablespoon of fresh lemon juice
Preparation of Mascarpone Cheese
- For making your own mascarpone cheese, on top of a double boiler, heat up two cups of heavy whipping cream. If you do not have a double boiler, make use of a pan of water on the stove and a stainless steel bowl that will fit right into the pan, touching the water. Bring the water into a boil.
- Place the bowl with the whipping cream over the boiling water.
- Gently whisk until the cream reaches 120ºF. It should take about 15 to 20 minutes.
- Whisk in a tablespoon of fresh lemon juice and whisk it continuously over the heat until the cream has reached about 180ºF until it thickens and covers the spoon.
- Cook it for 5 more minutes and remove the bowl from the pan and let it cool before keeping it in the fridge overnight.
- Just like cottage or ricotta cheese, Mascarpone cheese does not make large curd.
- Once the mixture has cooled, pour it through a strainer. You can use about 5 layers of cheesecloth. Since you’ll be straining it overnight in your fridge, your strainer must fit inside a bowl and the whole contraption needs to find room in your fridge. Cover it with cling wrap. Store it for 5 days to have the cheese drained.
- When it’s completely drained, you just made yourself your own Mascarpone cheese!
If you want to have a taste of the best quality Mascarpone cheese, make sure that you consume it within four days. You can enjoy it as a dip, for some pasta and as frosting and many more!