Andy Montoya
Mascarpone cheese is a creamy Italian cheese with a higher fat content than American cream cheese. It is typically made by heating heavy cream with citric acid or lemon juice. The creamy spread is an excellent choice for frostings, mousses, and no-bake cheesecakes as it provides more structure and body than other dairy products. It can also be used in a variety of sweet and savoury dishes, including tiramisu, pasta sauces, and lasagna. Making mascarpone cheese at home is easy and only requires two ingredients: heavy cream and lemon juice. The process involves heating the cream, adding lemon juice, and then letting the mixture thicken overnight in the fridge.
How to Make Mascarpone Cheese and Its Ingredients
| Characteristics | Values |
|---|---|
| Number of Ingredients | 2 |
| Ingredients | Heavy/whipping/double cream, lemon juice/vinegar, milk (optional) |
| Equipment | Heavy sturdy pot, glass bowl, sieve, tea towel/cheesecloth, plastic wrap, thermometer |
| Process | Heat the cream, add lemon juice/vinegar, stir, cool, strain, refrigerate |
| Time | 10 minutes of active time, refrigerate overnight or for 24 hours |
| Texture | Thick, dense, firm, creamy |
| Taste | Neutral, less acidic, slightly tangy |
| Uses | Sweet and savoury dishes, desserts, spreads, dips, frosting |
| Storage | Refrigerate, do not freeze |
| Shelf Life | 3-4 days |
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What You'll Learn
Mascarpone cheese ingredients
Mascarpone cheese is a rich, creamy, and decadent Italian cream cheese. It is easy to make at home, requiring just a few common ingredients and some kitchen equipment. The process is simple, but it does require some time and patience.
The two essential ingredients for making mascarpone cheese are heavy cream and an acid. The cream should be whole, whipping, or heavy, with a high butterfat content, ideally between 35% and 40%. The acid can be in the form of lemon juice, vinegar, or tartaric acid. If using lemon juice, fresh lemon juice is recommended. The amount of acid used will depend on the desired tanginess of the mascarpone, but typically only a small amount is needed.
Some recipes also call for whole milk, which should be combined with the heavy cream. The milk should be non-pasteurized or raw if possible, as this will produce the best results. If using pasteurized milk, a small amount of calcium chloride diluted in water can be added to the mixture to help the milk and cream coagulate and thicken.
In addition to the ingredients, you will need a few pieces of equipment to make mascarpone cheese. A sturdy pot or saucepan is needed for heating the cream, and a glass bowl for holding the cream mixture. A thermometer, such as a dairy thermometer or a digital thermometer, is also useful for monitoring the temperature of the cream. A colander or sieve lined with cheesecloth is necessary for straining the thickened cream, and a bowl to catch the strained mixture. Finally, plastic wrap or a clean towel is needed to cover the strained cream while it refrigerates.
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Heating the cream
To start the heating process, pour the heavy cream into a sturdy pot or saucepan. It is important to use a heavy-bottomed pot or saucepan to ensure even heating and prevent scorching. The amount of cream you use will depend on the quantity of mascarpone cheese you want to make, but a typical ratio is one cup of heavy cream to one cup of milk.
Turn the stove to medium heat and place the pot or saucepan on it. Gently heat the cream, constantly stirring to prevent scorching. The goal is to bring the cream to a low simmer, which is indicated by tiny bubbles barely breaking the surface. This is a critical point as overheating the cream can decrease the acid content, impacting the setting of the mascarpone.
Use a thermometer to monitor the temperature of the cream. The ideal temperature range for making mascarpone cheese is between 180°F and 195°F (86°F to 90°F). Maintain the temperature within this range for about 3 to 5 minutes. If using a thermometer is not an option, aim for a gentle simmer with minimal bubbling.
Once the desired temperature is reached, it's time to add the acid. Slowly pour in the lemon juice or vinegar while continuously stirring. The addition of acid will cause the cream to start curdling and thickening, transforming it into the familiar mascarpone cheese consistency.
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Adding lemon juice
Mascarpone cheese is a triple-cream cheese made from fresh cream. It is traditionally made from the fresh milk of cows that graze on pastures filled with fresh herbs and flowers. The key to making mascarpone cheese is adding acid to the cream to make it solidify and set. Lemon juice is one of the most common sources of acid used in the recipe.
To make mascarpone cheese with lemon juice, start by pouring heavy cream into a small saucepan. The cream should contain at least 30% butterfat, with 35-40% being ideal. Next, heat the cream over medium heat until it reaches a temperature of 180-190°F. Stir constantly during this process to prevent scorching. Once the cream reaches the desired temperature, add in the lemon juice. The amount of lemon juice you add will depend on how tangy you want your mascarpone to taste. Keep in mind that the lemon juice also adds a bit of acidity to the cheese.
After adding the lemon juice, continue to simmer the mixture for another 3 minutes, then remove it from the heat. Let the mixture cool to room temperature, which should take about 30 minutes. During this time, the cream will begin to thicken and reduce. You can also prepare a colander lined with cheesecloth during this time, which will be used to drain the mascarpone mixture later. Cheesecloth is available in most grocery stores and hardware stores.
Once the mascarpone mixture has cooled, pour it into the prepared colander lined with cheesecloth. Cover it to prevent anything from falling into it, and place it in the fridge to drain. The draining process can take anywhere from 1 to 12 hours, depending on the desired consistency. For a traditional mascarpone texture, drain for 1-2 hours. If you prefer a whipped cream cheese texture, drain for up to 12 hours.
After draining, transfer the mascarpone to a bowl, cover it, and keep it refrigerated. Homemade mascarpone cheese will typically last for 3-5 days in the fridge. It is not recommended to freeze mascarpone cheese as it tends to separate.
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Thickening the mixture
To start, you'll need to heat the cream. The cream should be heavy cream with a butterfat content of around 35%-40%. You can also use whipping or double cream. Place the cream in a sturdy pot and heat it over medium heat until it reaches a low simmer. The temperature should reach around 180°F to 190°F. This step is crucial as it helps to reduce the cream and initiate the thickening process.
Once the cream is simmering, add your chosen acid. You can use lemon juice, vinegar, or tartaric acid diluted in water. The acid will cause the cream to curdle and thicken further. Continue to stir the mixture gently as you add the acid to ensure even distribution and prevent scorching.
After adding the acid, remove the mixture from the heat and let it cool. You can place the pot in an ice bath to speed up the cooling process. Stir the mixture occasionally to prevent scorching and the formation of a grainy texture.
Once the mixture has cooled to room temperature, it's time to drain and thicken it. Line a sieve or colander with cheesecloth, butter muslin, or a clean cotton tea towel. Place the lined sieve over a bowl and pour the cooled cream mixture into it. The cheesecloth will help to filter and thicken the mixture as it drains. Cover the mixture and place it in the fridge for at least 24 hours, or until it reaches your desired consistency.
The thickening process is crucial in making mascarpone cheese. It transforms the liquid cream into a thick, spreadable cheese. By following these steps and allowing sufficient time for thickening, you'll end up with a delicious, creamy mascarpone cheese that's perfect for spreading, cooking, or baking.
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Storing mascarpone cheese
Mascarpone cheese is a delicate and perishable food item with a short shelf life. It should be stored in the refrigerator to maintain its quality and prolong its lifespan. The ideal temperature range for storing mascarpone cheese is between 33°F and 40°F (approximately 1°C to 4°C). It is important to keep mascarpone cheese cold to prevent bacterial growth and spoilage.
When storing mascarpone cheese, it is crucial to use a tightly sealed, airtight container. This helps to prevent moisture loss, the introduction of contaminants, and the growth of mould. Exposure to air can cause the cheese to spoil quickly. Additionally, always use clean utensils, such as a spoon or spatula, to remove the cheese from the container, as this further prevents contamination and the introduction of bacteria.
The shelf life of mascarpone cheese depends on factors such as its storage conditions, sealing, and exposure to air. Unopened mascarpone cheese can typically last for about two to three weeks in the refrigerator and can be extended up to a month if properly sealed. However, once the container is opened, the cheese deteriorates more quickly and should be consumed within five to seven days to ensure freshness and prevent spoilage.
Freezing mascarpone cheese is generally not recommended due to potential changes in texture. However, some recipes may accommodate frozen and thawed mascarpone. If you choose to freeze it, use an airtight container or tightly seal the original packaging to prevent freezer burn and moisture loss. Thaw the frozen mascarpone gradually in the refrigerator to help retain its creamy texture.
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Frequently asked questions
You will need heavy cream, also called whipping or double cream, and lemon juice or another form of acid like vinegar or citric acid.
Slowly bring the heavy cream to a low simmer in a saucepan. The temperature should reach 180° F and you should keep it around there for about 3 minutes. Then, add in the lemon juice and simmer for another 3 minutes. Remove from heat and let it cool to room temperature. Put a cheesecloth in a strainer and place the strainer over a bowl. Pour the mixture into the cheesecloth and put the bowl in the fridge overnight.
The preparation time is about 10 minutes and then the mixture needs to rest in the fridge overnight.
Mascarpone is a great addition to oatmeal, pancakes, granola, and even ice cream. It can be used as a spread on bread or a dip for fruit. It is also commonly used in desserts like cheesecake and tiramisu.
