How to make Mascarpone cheese

Fallow from you tube video hiw to do homemade mascarpone cheese, heavy cream bring to boil stir in lemon juice and cook down until get thick .pour through cheese cloth, didn't happen.

  • Posted by: Ela
  • February 23, 2022


AntoniaJames February 23, 2022
The most typical cause of failure when making mascarpone is using ultra-pasteurized cream. When making mascarpone cheese (which I do often), I do exactly what you've described there. When I'm careful to make sure that the cream is not ultra-pasteurized, I have no problem. It does take quite a long time, however, for it to strain.

A couple other points here: I never let the cream boil - 180 is ideal. I heat to 180 degrees Fahrenheit, hold it at a simmer at 180 for three minutes, add the lemon juice and then cook again for 3 minutes, stirring gently, all at 180 degrees. Then I let it sit for about 45 minutes off the heat, and only then do I start the straining process.

How much lemon juice are using (to how much cream)? ;o)
Ela February 23, 2022
Thank you. We'll I cooked for 15 min on high, was boiling 🤦‍♀️
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