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How to Make Mascarpone Cheese Recipe

Guest Author - Paula Laurita

Finding mascarpone cheese can be difficult. When you do find it it can be expensive. Making your own is easier than you think.

Marscapone cheese is best known as an ingredient in tiramisù. It also makes a tasty alternative to cream cheese for cheesecake.

This recipe is easy to follow. The hardest aspect will be obtaining tartaric acid. Tartaric acid is naturally occurring in grapes. You should be able to purchase it at pharmacies, grocery stores, or stores that sell wine making supplies. It's inexpensive, so you can buy a large quantity to keep on hand. Do not confuse tartaric acid with cream of tartar.

While making mascarpone cheese isn't difficult, you need to plan ahead. The cheese will need to rest for at least a day before use. This cheese won't have preservatives and will need to be consumed within a few days.

Marscapone Cheese

Ingredients

  • 1 pint heavy cream
  • 1/2 tsp tartaric acid
  • 1/4 tsp confectioner's sugar

Directions

  1. Fill the bottom of a double boiler with enough water to touch the top pan, but the top should fit neatly and not "float." Bring to a simmer.
  2. Pour the cream into the top of a double boiler and place over simmering water.
  3. Add the confectioner's sugar and whisk constantly.
  4. When the cream is warm add the tartaric acid. Whisk over the heat until the cream reaches a temperature of 180 degrees.
  5. Remove from heat and allow to cool, whisking occasionally.
  6. Pour the mixture into a bowl through a thick cheesecloth, or line a fine metal strainer with a coffee filter.
  7. Cover the bowl and refrigerator for at least 12 hours before use.

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Content copyright © 2014 by Paula Laurita. All rights reserved.
This content was written by Paula Laurita. If you wish to use this content in any manner, you need written permission. Contact Cinzia Aversa for details.

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