Homemade Mascarpone

Mascarpone is one of the typical dairy products of Northern Italy. In this area it’s widely used in many traditional recipes, both sweet and savory. Mascarpone was invented some time between the late 16th century and early 17th century in Italy.

Mascarpone is a soft Italian acid-set cream cheese. It is recognized in Italy as a prodotto agroalimentare tradizionale (PAT) ("traditional agri-food product"). Traditionally made by adding an acidic substance to thicken the cream (known as “denaturation”). Mascarpone may also be made using cream and the residual tartaric acid from the bottom or sides of barreled wine.

The main difference between mascarpone and cream cheese is the fat content. While cream cheese is made with whole milk, this mascarpone cheese is made with heavy cream. Sweet vs Savory: The higher fat content of mascarpone cheese provides that slightly sweeter, more buttery flavor, whereas cream cheese has a lower fat content so is more like actual savory cheese. The neutral less acidic flavor of mascarpone really lends itself to sweet baking. Whereas cream cheese has a higher acidity so is more like actual savory cheese. Mascarpone is softened and and creamier. Cream cheese is firmer and spreadable.

Recipe from Recipes from Italy (https://www.recipesfromitaly.com/)

Yield: about 300 grams (10,5 ounces or about 1 1/2 cups) of mascarpone cheese.

500 ml (1,1 pound or 2 cups) of heavy cream (also known as heavy whipping cream, high quality with a fat content of 30% to 40%) (not ultra pasterized)
2 g (1/2 teaspoon) of citric acid, 1/4 teaspoon of tartaric acid, or 7 ml (1 1/2 teaspoon) filtered lemon juice*

*Freshly squeezed lemon juice works the best. [Other websites say tartaric acid is the most foolproof and yields the best results for a really nice, thick texture. You can find tartaric acid in any wine or cheesemaking shop.]

To make homemade mascarpone cheese, start by squeezing the lemon and straining the juice. If using citric acid, dissolve it in 5 ml (1 teaspoon) of warm water. If using tartaric acid, dissolve 1/4 teaspoon in 2-3 tbs of water, Set aside.

Place the heavy cream in a small saucepan over LOW HEAT. Stir thoroughly as the cream heats up so the water evaporates. The temperature should be between 82°C and 85°C (between 180°F and 185°F). This requires the use of a thermometer. PLEASE NOTE: This step is very important because if the temperature exceeds 85°C (185°F), the proteins in the cream will break down. Once the correct temperature is reached, turn off the heat and add the lemon juice (or citric acid). Stir for a few minutes.

You will notice that the cream starts to get a little thick. At this point, cover the saucepan and let it sit at room temperature for one hour.

Meanwhile, take a fairly large strainer and place it over a container. Place a clean dishcloth (or the appropriate cotton cheesecloth bags) – with a not very thick weave – inside the strainer.

Pour the “quasi-mascarpone” into the dishcloth. This will allow the remaining water to pass through the mesh of the tea towel and fall into the container. You must discard the liquid from the bowl [or use it in baking]. The solid part remains in the cloth and is the “real” mascarpone.

Cover with cling film and refrigerate. The process of filtering and separating the liquid part from the creamy part is slow. It will take 24 hours, during which time you should keep the mixture in the refrigerator.

After 24 hours, remove the bowl from the refrigerator. The mixture will be solid and can be scooped out with a spoon. While the bottom of the bowl will be liquid and must be thrown away. Your mascarpone is ready. Now you can make many delicious recipes with this homemade mascarpone cheese!

You must use it within 2-3 days or it will go rancid.

FAQs

Why is my homemade mascarpone runny even after chilling? Lack of acid & overheating: Mascarpone relies on acid to solidify and set. When there isn’t enough acid or when the cream was overheated to decrease acid, mascarpone will not set well. If your cream bubbles up, turn down the heat to keep the cream simmering gently. Use fresh lemon juice or add a little bit of vinegar to increase the acidity.

Why is my homemade mascarpone grainy? Over whisking, too much acid or a low temperature will make mascarpone grainy. Over-whisking the heated cream will split fat to cause a grainy mascarpone texture. Occasionally gently stir the mixture to make sure nothing gets scorched at the bottom. Once the cream comes to a simmer, add the lemon juice and whisk until the cream begins to thicken like a custard. Excess acid will curdle the very small amount of casein in heavy cream. Mascarpone is high in fat so it solidifies when cold. You can try to microwave it a few seconds at a time or in a double boiler on the stove over medium-low heat and stir it until smooth. Off the heat and let it cool to room temperature and stir regularly and re-whip it.

Why is my homemade mascarpone bitter? Spoiled heavy cream: If your cream was not well sealed and refrigerated, then it might have spoiled which caused the bitterness. Acid source: There’s a slight chance your mascarpone tastes bitter if lime is used in place of lemon.