Homemade Mascarpone Cheese Recipes

MASCARPONE

Steps:

• Pour cream into a metal bowl, and place over a pan of simmering water. Heat until warm. Stir in the cream of tartar, and continue to heat and stir until the temperature reaches 180 degrees F. Remove from the heat.
• Line a colander or strainer with cheesecloth, and place over a bowl. Paper towels also seem to work well. Pour the mixture into the strainer, and let it drain for several hours, or overnight in the refrigerator. Spoon the resulting cheese into a clean container and use within one week. Store in the refrigerator.

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:

• Gather the ingredients.
• Pour cream into a Pyrex saucepan and fit over another pot, creating a bagnomaria ( double boiler ). Bring cream to a temperature of 180 F.
• Remove double boiler from heat and stir with a wooden spoon for 30 seconds.
• Remove Pyrex from bagnomaria and keep stirring for 2 minutes more. Add tartaric acid.
• Line a basket with heavy cheesecloth and pour in cream.
• Let mascarpone stand for 12 hours in a cool place or lower level of your refrigerator.
• Cut four 9-inch squares of heavy cheesecloth. Open one on table.
• With a large spoon, transfer 1/4 of the mascarpone to the center of cheesecloth square.
• Fold one side on top.
• Then fold over the other side.
• Then fold over both ends.
• Put package of mascarpone, folded side down, on a serving dish. Prepare remaining 3 squares in the same way.
• Refrigerate for at least 12 hours before using.

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.