Monday, June 4, 2012

Homemade Mascarpone

Do you bookmark recipes you want to try? I have a long list of bookmarked recipes. When I saw this recipe, I knew I would try it but just didn't know when until I saw this recipe. It called for 1 1/2 lbs of mascarpone. I wasn't sure how close it would be to the mascarpone I purchase in the store. Mascarpone currently cost $4 for 8 oz. I calculated it is cheaper to purchase heavy cream and make it myself. I used Oakhurst fresh heavy cream since the heavy cream can not be ultra-pasteurized. This recipe makes 1 1/2 cups of mascarpone. 
I did purchase a container of mascarpone so I could compare. The homemade version was not as smooth as the commercial version. Both versions tasted the same. I didn't notice any other differences besides price. In the future, I will make homemade mascarpone since it is normally used in a dish. 
Homemade Mascarpone
2 cups fresh pasteurized heavy cream*
1 Tbsp freshly squeezed lemon juice (about 1/2 lemon)

  1. Drape 4 layers of cheesecloth over a medium empty bowl. The cheesecloth needs to hang into the bowl only halfway. Secure the cheesecloth by a large rubber band.
  2. In a large pan, heat the heavy cream over medium heat stir occasionally so the bottom doesn't scorch.
  3. Continue to simmer the cream until a candy thermometer reads 190 degrees F. 
  4. Stir in the lemon juice and continue to heat the mixture at 190 degrees F for 5 minutes while stirring constantly.
  5. After 5 minutes, the cream should be thick enough to coat the back of a spoon.
  6. Remove the mixture from the heat and allow the cream to cool to room temperature for about 30 to 45 minutes. The mixture will appear to be a little thicker than the original heavy cream.
  7. Pour the cream mixture into the cheese cloth so it can drain into the bowl.
  8. Cover the cream mixture with plastic wrap and place in the refrigerator for 12 hours. 
  9. Carefully lift the mascarpone cheese with the cheesecloth. Discard the liquid left in the bowl. 
  10. Transfer the cheese from the cheesecloth to an airtight container.
  11. Store the cheese in the refrigerator and use within a week.
Recipe adapted from The Pastry Affair.
*My husband is a milkman so I used fresh heavy cream which are sold to restaurants and not available in stores.
Did you already know...
-Mascarpone is a soft Italian cream cheese.
-Mascarpone can be used in savory and sweet dishes like Tiramisu.
-Some substitutes are ricotta cheese, creme fraiche, sour cream with some cream cheese, and cream cheese with a little butter but the taste will be different.

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