Mascarpone Cheese
Mascarpone is an easy-to-make fresh cream cheese. You can use mascarpone anywhere you would use cream cheese. I’ve been using it to make tiramisu.
I started making my own mascarpone because it’s $20 at the store – and that isn’t even cheese, but chemically thickened milk. Making it at home is only $5 in ingredients and 10 minutes of work.
I had a hard time with many online mascarpone recipes. I’ve found that adding milk (used in the traditional recipe!) and using a #90 fine reusable cheese cloth works reliably every time.
Ingredients
500ml | 2 cups 35% cream (see notes)
500ml | 2 cups whole milk (see notes)
30ml | 2 tbsp lemon juice (or white wine vinegar)
Ingredient Notes
Often milk and cream are sold as “Ultra High Temperature Pasteurized” or UHT.
UHT milk and cream will not form cheese, as the UHT process denatures the proteins required to make cheese due to the high temperature.
You need to read the ingredients on your box of cream, which sounds ridiculous, but UHT cream is allowed to have chemical thickeners like xanthan gum, carrageenan, and locust bean gum added without need to disclose the cream is adulterated. These thickeners are added to prevent UHT cream from separating.
You can read more about this problem in my article, Why is there corn in my cheese?
Special equipment
Thermometer
A lint-free cotton kitchen towel or fine (#90) reusable cheesecloth set in a sieve or strainer inside of a bowl.
If you are using a reusable cheesecloth or kitchen towel, boil it for a few minutes before starting to remove any potential pathogens.
Regular cheese cloth hasn’t worked well for me – the curds in mascarpone are so fine it runs right through. If it’s all you have, you needat least 6 layers.
A nut milk bag definitely will not work. Do not use one.
Method
Heat the milk to 185°F, which is just below the simmering point. You want to keep it at 185°F for 3 minutes to ensure the temperature is stable, which will take some fiddling with your stove. Keep stirring to ensure the cream doesn’t scald on the bottom of the pot.
While stirring add the lemon juice. Continue stirring while keeping the heat at 185°F for another 3 minutes. It should not form curds and whey like ricotta, instead it should remain smooth – becoming thicker and velvety.
If you try to strain it right away it will pour through your cheesecloth like milk. It must cool before your strain. Leave it to cool for 30 minutes, it should thicken to a kefir/yogurt-like consistency. If it’s still very milky, transfer it to the fridge for a few hours before straining.
Place your fine cheesecloth in a large sieve or colander inside a bowl. Pour the cooled mascarpone into your cheesecloth. It should pool inside the cheesecloth, not pour through immediately. If it pours through immediately you need a finer cheese cloth (see special equipment).
The excess whey will drip out over a 3–4 hours in the fridge. If your sieve touches the bottom of your bowl you may need to empty out the whey occasionally. After a few hours it will have a thick texture like cream cheese and you are ready to use it.
Use a spoon or spatula to remove the cheese from the towel and move it to a bowl. Depending how much cheese is in your cheese cloth, you may want to lay your cheese cloth on a flat, clean surface (I like to use a baking sheet) and scrape off as much as you can. If you’re using #90 cheese cloth or a lint-free towel this will be very easy, but with disposable (wide mesh) cheese cloth it can be a mess.
Store covered in the fridge. Always use fresh cheese within 2–3 days, it spoils quickly.