Best Homemade Mascarpone Cheese Recipes

HOMEMADE MASCARPONE CHEESE

Steps:

• Pour whipping cream into a heavy glass bowl; submerge in water (up to the level of the cream in the bowl) in a saucepan.
• Bring water to a boil over medium-high heat until cream reaches 190 degrees (just below the boiling point - it will be very frothy and steamy), stirring frequently. I had a little trouble getting mine quite that hot, so I popped the bowl in the microwave for a few seconds.
• Keeping bowl in the water, pour in lemon juice and stir continuously until cream becomes very thick and coats the back of a spoon, about 5-10 minutes.
• Remove from heat and allow to cool for 20 minutes.
• Line a fine-mesh strainer or sieve with a coffee filter (you'll need more than one if you double the recipe) and suspend over a bowl. Pour in thickened cream.
• Once cream cools completely, move the strainer and bowl to the refrigerator. 24 hours later, peel off the coffee filter and put your finished cheese in a container. Or if you're impatient and don't mind it a bit less firm, you can remove it sooner! Makes about 6 oz.

MASCARPONE CHEESE - SUBSTITUTE - HOMEMADE

Steps:

• Whip regular cream cheese in a mixer, until soft.
• At a slow speed, mix in about 2 tablespoons sugar per cup of cream cheese, and fold in a touch of whipped cream for airiness.

HOMEMADE MASCARPONE CHEESE

Steps:

• Pour cream into a double boiler fitted with a thermometer. Heat cream until the thermometer reads 185 degrees F (85 degrees C), about 10 minutes. Add tartaric acid; cook, stirring constantly, until cream thickens and curds start to form, about 5 minutes
• Scoop curds into a sieve lined with several layers of cheesecloth using a slotted spoon. Fold the edges of the cheesecloth over the curds and let drain over a bowl at room temperature, about 1 hour.

HOMEMADE MASCARPONE CHEESE

Steps:

• Heat cream in saucepan until small bubble form at edge (not boiling), add lemon juice/tartaric acid and maintain heat for 2 minutes. Allow to cool in pan to room temperature. The mix should be thick, if not - reheat and add a bit more lemon/tartaric acid. Place a sieve over a bowl, line the sieve with cheesecloth (I use 3 layers of chux wipes - unused of course!). Pour the mix into the sieve. Place in fridge and allow to drain overnight. The cheese can then be used as normal in recipes such as tiramisu, cheesecakes or eaten with fresh fruit.