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)
- 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.
- In a large pan, heat the heavy cream over medium heat stir occasionally so the bottom doesn't scorch.
- Continue to simmer the cream until a candy thermometer reads 190 degrees F.
- Stir in the lemon juice and continue to heat the mixture at 190 degrees F for 5 minutes while stirring constantly.
- After 5 minutes, the cream should be thick enough to coat the back of a spoon.
- 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.
- Pour the cream mixture into the cheese cloth so it can drain into the bowl.
- Cover the cream mixture with plastic wrap and place in the refrigerator for 12 hours.
- Carefully lift the mascarpone cheese with the cheesecloth. Discard the liquid left in the bowl.
- Transfer the cheese from the cheesecloth to an airtight container.
- Store the cheese in the refrigerator and use within a week.
*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.