Cheese

Why (and How!) to Make Mascarpone at Home

January 15, 2018

Mascarpone, that creamy, decadent cheese, is a staple element of tiramisu, where it sits firmly between layers of coffee-soaked ladyfingers and lends the dessert its characteristic creaminess. Otherwise, the spread moonlights in a variety of other tarts and cakes, and adds silk to an omelette. It’s no pantry staple, but when it’s called for, it is a delight to use. Because the cheese spread can lean pricey, and because we’re Food52, we’ve put together a video for making mascarpone at home. Surprisingly, it couldn’t be easier.

The method was originally posted to our site by community member Vegetarian ‘Ventures in 2015. With just two ingredients and only about ten minutes of active cooking time, the recipe is deceptively simple. In the video, we’ve paired the fresh mascarpone with some crisp peaches, but if you’re looking for some other suggestions, here are some recipes to get you started.

How do you cook with mascarpone? Let us know your favorite recipes in the comments section.

3 Comments

Eric C. January 16, 2018
Just wanted to clarify. After pouring through cheese cloth, do you take that part out and cool overnight? Or do you let everything cool? (The mascarpone is the part not strained out, right?)
 
Eric C. January 16, 2018
Just wanted to clarify. After pouring through cheese cloth, do you take that part out and cool overnight? Or do you let everything cool? (The mascarpone is the part not strained out, right?)
 
witloof January 15, 2018
I have easy access to mascarpone since I live in Manhattan, but I don't have easy access to GOOD mascarpone. It usually tastes like the plastic container to me. Looking forward to trying this.<br />