Mascarpone originates from the North of Italy and is the primary ingredient used in Tiramisu. The cheese is decadently wicked, expensive to buy yet so incredibly easy to make. Once you try your hand making this at home, you will never go back to buying mascarpone from a shop.
Technically mascarpone is just very thick cream, marginally heated and curdled with lemon juice or white vinegar, on its way to becoming butter.
The texture is smooth, creamy and buttery but on it’s own the taste is almost bland or neutral which makes it a perfect flavour enhancer of both sweet and savoury dishes. Add a dollop of mascarpone to a seasonal fruit platter, to risotto or to pasta seasoned with a little salt, black pepper and basil. Mascarpone is simply heavenly.
Home-made Mascarpone Cheese is pure decadence. You will never go back to buying from a shop once you've made your own.
Cooking Time: 10-minutes
Makes: 2-3 Cups
Note This is a recipe which needs to be made at least 24-hours beforehand. The heating process takes next to no time to complete, it's the setting process which takes the time.
Ingredients 2 Litres of Pouring Cream (Country Valley)
80ml white vinegar
Other things you’ll need Large Pot or Saucepan
Thermometer to Liquids
Pour the cream into a large saucepan and heat until it reaches 82 degrees celsius.
Heat the cream to 82 degrees.
Add the vinegar and continue stirring until the temperature reaches 90 degrees celsius. The cream will have by this stage started to thicken slightly (enough to cover the back of a spoon).
Add vinegar and continue stirring the cream until it reaches 90 degrees.
Remove from heat and allow to cool for 30 minutes in the saucepan.
After 30-minutes place the pot into the refrigerator and allow to cool further and start to settle. Leave in the refrigerator for 10-12 hours.
Line a colander with a moist muslin cloth, placing a bowl underneath the colander to catch the whey that will start to seep through.
Cover the top of the cream with the muslin and wrap cling film around the cloth and colander. Refrigerate for 24-hours.
Muslin Cloth is used to separate the whey from the thickened cream.
Spoon the mascarpone into a storage container and keep in the fridge until required.
Use the mascarpone in cheesecakes
Serve with fruit such as blueberries, strawberries, pears and nuts
Serving Suggestion - serve Mascarpone with strawberries.
Serving Suggestion - serve Mascarpone with fruits and nuts .
Spread the mascarpone cheese thickly on a plate and drizzle warmed jam or Tangy Lemon Sauce over the top and sprinkle with some poppy seeds. Scoop up the mascarpone with Biscotti.
Serving Suggestion - serve Mascarpone topped with warm Tangy Lemon Sauce sprinkled with some poppy seeds.
Notes The longer you keep the mascarpone in the fridge the thicker the texture will become.
I can normally keep a batch between 10-12 days, however I find the 2L quantity will make a large bowl-full which will usually be gone after a dinner party for 6.