Homemade Mascarpone
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Author Notes: Every time I make this, I'm surprised at how much better it tastes than store bought domestic mascarpone. When sourcing your heavy cream for this recipe, do try to stay away from ultra pasteurized cream. I have found that it inhibits the thickening. Adapted from my Lemon Posset recipe. - mrslarkin
Makes about 10 ounces
- 2 cups heavy cream
- 1 tablespoon fresh Meyer lemon juice, or regular lemon (will be slightly tangier)
- large square of cheesecloth, 4 layers thick
- In a small saucepan over medium heat, heat cream to boiling. Watch the heat - don’t let the cream boil over. If you've got an instant read thermometer, you are shooting for a boiling temperature of 190 degrees. On my electric stovetop, the temperature of the boiling cream fluctuates around 180 to 200 degrees F. Continue boiling for 5 minutes, stirring the bubbles down when necessary.
- Stir in the lemon juice and cook, stirring, for about 5 more minutes, or until the cream thickens and resembles a loose bechamel sauce. Remove saucepan from heat and let cool, about 15 minutes. The cream will thicken more.
- Fit a medium-sized mesh sieve over a medium bowl. Place a large cheesecloth square over sieve. Pour thickened cream over cheesecloth-lined sieve. Fold the ends of the cheesecloth over. Cover the bowl with plastic wrap. Refrigerate in the sieve for at least 12 hours, or overnight. I prefer a firmer mascarpone, so I like to lay a small dish or two (like a demitasse saucer) over the top to weight it down slightly.
- Turn mascarpone out into a bowl, cover and refrigerate until ready to use. Mascarpone usually keeps for about 5 to 7 days.
- If you can keep yourself from eating the whole thing right then and there, the mascarpone is outstanding with radishes, as in this recipe: http://www.food52.com/recipes/8049_radish_mascarpone_honey_salt
Tags: smooth
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about 1 year ago oregon cassie
All the relatives spent a weekend to celebrate my Italian mother- in- law's 90th birthday. One night I made a meal of her favorite foods & made tiramisu with this homemade mascarpone recipe. Think I finally impressed my mother-in-law after all these years! Thank you so much for this fabulous recipe.
about 1 year ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
You're welcome, oc. Mothers-in-law can be tough critics - I'm glad it worked! Thanks so much for letting me know.
about 1 year ago Laura Wright
Ok to say I was excited about this is an understatement I love mascarpone but never thought of making it myself until now. My favorite place to use it is in lasgna but it is so costly. Made some today, lasgna for dinner tonight can't wait. Looks lovely!
about 1 year ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Yay! I'm so happy to hear that, Laura. Sadly, I don't make this all that frequently since I'd eat it all myself. ;)
You should submit your lasagna recipe - I've never made it with mascarpone.
almost 2 years ago Latricia Fahringer
A couple of times in my life I have made the mistake of moving to a big city for a while. I enjoyed my city life as much as I do my country life. It was only a mistake because, now I live back in my tiny hometown. There are several foods I came to love while living in the city that are simply not available here. Mascarpone is one of them. Thanks for fixing that!
almost 2 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
You're welcome, Latricia!
about 2 years ago JayKayTee
I agree with your comment about another category for dairy & cheese. I just took a stab at it and looked for it in condiments.
about 2 years ago Franca
Tried this out this week. What can I say except, crazy delicious and I will never buy mascarpone again.
about 2 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
That is so great, Franca!! Isn't it good? Thanks so much for letting me know.
about 2 years ago checker
This got me thinking...tiramisu is my Mother's favorite dessert. She and I have both tried dozens of recipes, but none ever really stands out. I'll bet you just might have a perfect tiramisu recipe somewhere up your sleeve, mrslarkin. Would you be willing to share your secret?
about 2 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Surprisingly, I don't have a traditional-style tiramisu recipe, but here's my strawberry-rhubarb tiramisu on the site: http://www.food52.com/recipes... Lots of other great tiramisu recipes here in the archives, too!
about 2 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
FYI, we found pasteurized (not ultra-p), at Trader Joe's. It's the TJs brand Heavy Whipping Cream, pint-size.
about 2 years ago Nora
Really? Really? Thrilled to have this in my saved file.
about 2 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Thanks, Nora. Let me know if you try it!!
about 2 years ago fiveandspice
Emily is a trusted source on Scandinavian Cuisine.
Oh my! I must definitely give this a try. Thanks for posting this MrsL, I can't wait to churn out my own mascarpone (and then probably sit and eat the entire batch by myself with some fruit and honey or something, oh dear...)!
about 2 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
You're welcome, fiveandspice!
about 2 years ago ChefJune
Wow! I will be trying this one, Mrs, L! Polenghi Mascarpone is the ONLY one I will buy, and it is not always findable when it's needed. Between you and Ronnybrook Dairy, you may have solved tie problem.
Great job!
about 2 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Thank you ChefJune!
about 2 years ago Sagegreen
This does look heavenly, mrslarkin! Thanks for this recipe. You and kmartinelli have inspired me! I just made fresh ricotta and also half mascarpone, with milk and cream. Never knew how easy this was, having only made paneer before.
about 2 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
You are welcome, Sagegreen!
about 2 years ago gingerroot
What a heavenly looking spoonful! (heh, with many spoonfuls after that...) Thank you for sharing this! : )
about 2 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
You're welcome, gingerroot!! Yes, there have been MANY spoonfuls. ;)
about 2 years ago SKK
Totally agree with your point that a dairy and cheese category on this site would be wonderful. I was lucky enough to find this delicious recipe and used it in my tart recipe. Thank you, mrslarkin!
about 2 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
You're welcome! So great to hear, SKK!
about 2 years ago TiggyBee
are you kidding me? this is so lovely!!!
about 2 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
thanks TiggyBee. Wait till you taste it...crazy good.
about 2 years ago CozyDelicious
This looks like so much fun to make! I have never made my own mascarpone, but have been going through a ton of it, along with fig jam, as a crostini topper for brunch. I can't wait to make it at home!
about 2 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
yay! it's so easy! Let me know if you do make it. I've been snacking on it spread on a prune and sprinkled with sea salt - really good. If you like fig jam, look at my ricotta trio. i LOVE fig jam.
about 2 years ago thirschfeld
I love homemade mascarpone and what a great picture
about 2 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Thanks, thirschfeld. Would love to hear what you do with your mascarpone. I haven't moved much beyond eating it straight out of the tub.
about 2 years ago thirschfeld
I am a big fan of honey, mascarpone and fresh berries a la Thomas Keller really simple but really good.
about 2 years ago wssmom
Thanks so much for posting this!! Can't wait to try my hand at it.
about 2 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
You're welcome, wssmom! Let me what you think.
about 2 years ago hardlikearmour
hardlikearmour is a trusted home cook.
This is like a cross between making ricotta and making yogurt! Nice share, mrslarkin.
about 2 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Thanks, hla!! I'll have to try ricotta next.
about 2 years ago boulangere
Cynthia is a trusted source on Bread/Baking.
I'm a recent convert to making my own ricotta, so I'll have to try this next. Thanks!
about 2 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
I'll have to get on the homemade ricotta bandwagon now. Let me know if you try this out, boulangere!
about 2 years ago Lizthechef
Fabulous-o...And you know my strong feelings re your lemon posset, my favorite go-to dessert.
about 2 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Thanks, Liz!!
about 2 years ago BlissfulBaker
Gorgeous photo! The lighting & texture is incredible.
about 2 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Thanks BB. Had I read the manual when I got this point-and-shoot, I probably would take even better pictures. ;)