Homemade Mascarpone-Italian Cream Cheese

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Intro: Homemade Mascarpone-Italian Cream Cheese

Mascarpone is one of the staples of the cheeses in Italy. It can be a Savory cheese or a desert cheese. Depending on how much sugar you add and how long its aged plus the amount of acid added is what determines the sweetness of the cheese. Mine is sweet with pears and nutmeg.

You will need :

Heavy whipping cream or plain yogurt for a healthier version-swaying away from authentic italian
Cheese cloth
Lemon juice or cream of tartar
Saucepan
Mixing bowel

Step 1:

Sorry for the foto quality, heat 2 cups heavy cream up to 185 degrees in the saucepan.

Step 2:

Add 1 tablespoon of cream of tartar for every 2 cups of heavy cream for a sweet recipe add 1/4 cup of sugar. Dissolve still keeping the heat up to 185 degrees.

Step 3:

Stir everything together for 5 minutes until the mixture thickens up .

Step 4:

Get your cheesecloth ready over a cup or bowl and pour the mixture in holding the cloth up so it doesnt collapse.

Step 5:

Put in the refrigerator for 12-24 hours. 12 hours minimum.  Your cheese will cling to cloth with milky excess at the bottom.

Step 6:

You can see the cheese clinging on. I got a serving dish for aesthetics and a pear because they mix well .

Step 7:

Serve as a creamy snack, not so healthy, but healthier than a hamburger or french fries! Garnish with nutmeg.

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    7 Discussions

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    valkgurl

    6 years ago on Step 7

    To keep your cheese cloth from falling into the sieve use CLOTHSPINS to hold the edges. Also rinsing the cheesecloth first in COLD water will help to make sure you don't have any lint and also allow better drainage.

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    PoulGrym

    6 years ago on Introduction

    This looks awesome! Just wondering if it's 185 Celsius or Fahrenheit. I'm guessing the later. So about 90C. Please correct me if I'm off completely. Thanks!

    2 replies
    0
    None

    That's Ok, Anyways Creme of Tartar isn't that common in Scandinavia, So I was wondering how much lemon juice instead. As you mentioned that too.

    Thanks for confirming it and keep up the yummy recipes.

    Cheers!