Patrick Oconnell
Mascarpone is a soft Italian cream cheese with a rich and creamy texture and a subtly sweet flavour. It is made from just two ingredients: heavy cream and an acid, usually lemon juice or vinegar. The cream used to make mascarpone is traditionally sourced from cows that graze on pastures filled with fresh herbs and flowers, though store-bought cream can also be used. The process of making mascarpone involves heating and cooling the cream, adding the acid partway through to help it thicken. The acid causes the cream to curdle, and the mixture is then drained and lightly pasteurized. The high-fat content of the cream used to make mascarpone gives it its characteristic rich and creamy texture and mouthfeel.
| Characteristics | Values |
|---|---|
| Milk Type | Cow's milk |
| Cream Type | Heavy/whole cream |
| Fat Content | 50-75% |
| Texture | Soft, velvety, creamy, smooth, spreadable |
| Taste | Milky, sweet, mild, buttery, decadent |
| Colour | Ivory |
| Acidity | Low |
| Recipe | Heavy/whole cream, citric/tartaric acid or lemon juice |
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What You'll Learn
Mascarpone is made from cow's milk cream
Mascarpone is a soft Italian cream cheese with a rich history dating back to the 16th century. It is made from the cream of cow's milk and has a high-fat content, giving it a rich and velvety texture. The freshest milk is traditionally used to make mascarpone, coming from cows that graze in pastures filled with fresh herbs and flowers. However, great mascarpone can also be made with store-bought cream.
Mascarpone is made by curdling milk cream with an acid, typically lemon juice or vinegar. The acid causes the cream to coagulate, and the resulting curds are then gently cooked over a steady heat until they reach the consistency of crème fraîche. The curds are then drained and lightly pasteurized. Mascarpone is made without the addition of any cultures, which contributes to its distinct texture and flavor.
The process of making mascarpone is time-consuming and labor-intensive, as the cream must be carefully curdled and then drained. This results in a lower yield compared to other cheeses. The finished mascarpone is then transferred to a covered dish or container and stored in the refrigerator. It has a high-fat content, typically between 50 and 75 percent, making it easily spreadable and super silky.
Mascarpone is a versatile ingredient used in both sweet and savory dishes. It is often used as a thick, silky-smooth alternative to cream in desserts, pastries, or cakes. It is also used in savory dishes such as pasta sauces, risotto, and soups. Mascarpone is perishable and should be refrigerated and used within a few days of opening.
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It has a high fat content
Mascarpone cheese is a soft Italian cream cheese with a high-fat content, typically ranging from 50% to 75%. It is made from only two ingredients: heavy cream and citric or tartaric acid. The high-fat content in mascarpone comes from the use of heavy cream, which has a fat content ranging from 36% to 40%. The traditional method of making mascarpone involves adding three tablespoons of lemon juice to a pint of heated heavy cream. This mixture is then cooled to room temperature, strained through a cheesecloth, and chilled for one to two days.
The high-fat content of mascarpone gives it a rich, creamy texture and a luxurious mouthfeel. It has a smooth, spreadable consistency and is known for its ability to melt in the mouth. Mascarpone is often used in both sweet and savory dishes, adding a creamy richness that elevates the overall taste experience. It is prevalent in Italian cuisine and is considered a speciality of the Lombardy region, where it originated in the late Middle Ages.
The closest substitutes for mascarpone in terms of texture and fat content are clotted cream and high-quality creamy ricotta. However, these alternatives may not provide the same rich and smooth results in recipes as mascarpone. American cream cheese can also be used as a substitute, but it has a lower fat content and a more acidic, tangy flavour. To compensate for the differences in texture and taste, cream cheese can be blended with whipping cream or sour cream before use.
When purchasing mascarpone, it is important to note that it tends to go bad quickly. An open container should be returned to the refrigerator and used within a few days. Mascarpone can be safely frozen for a few months, but it may affect the texture and cause separation when defrosted. Homemade mascarpone can be made with whole cream or heavy cream and lemon juice, but it requires precision and constant monitoring during the heating and cooling process.
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The cheese is soft and fresh
Mascarpone is a soft and fresh Italian cheese with a rich history dating back to the 16th century. It is made from just two simple ingredients: heavy cream and an acid, typically citric or tartaric acid, or lemon juice. The cream used to make mascarpone is traditionally sourced from cows that graze in pastures filled with fresh herbs and flowers, giving the cheese its distinctive fresh flavour.
The process of making mascarpone involves heating the cream and then adding the acid to solidify and thicken it. The mixture is then cooled to room temperature and strained through a cheesecloth to remove excess liquid. It is then refrigerated for 24 hours or more, depending on the desired texture. The result is a soft, fresh, and buttery cheese with a high-fat content, typically ranging from 50% to 75%.
The soft and fresh texture of mascarpone makes it a versatile ingredient that can be used in both sweet and savoury dishes. It is often used as a topping for fruit, cakes, and coffee drinks, or as a decadent layer in desserts like tiramisu. In savoury applications, mascarpone can be added to pasta sauces, used as a spread for bagels, or stuffed into chicken breasts.
Due to its high-fat content, mascarpone has a rich, creamy, and velvety texture with a luxurious mouthfeel. It is known to melt in the mouth, making it a favourite among chefs and home cooks alike. However, its high-fat content also makes it perishable, and it should be refrigerated and consumed within a few days of opening.
The soft and fresh characteristics of mascarpone contribute to its versatility and indulgent nature, making it a popular ingredient in both Italian and international cuisines.
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It's made with citric or tartaric acid
Mascarpone cheese is a type of Italian cheese made from heavy cream and some form of acid. It has a high-fat content, a rich and creamy texture, and a sweet and mildly acidic taste. The acid used in its production can be citric or tartaric acid, and this is added to the heated cream to solidify and thicken it. Lemon juice can also be used as a source of acid, with the traditional method calling for three tablespoons of lemon juice per pint of heated heavy cream.
The process of making mascarpone cheese involves heating the cream to around 190°F, adding the acid, and then stirring until the mixture thickens. The mixture is then cooled to room temperature, poured into a cheesecloth-lined colander, and strained to remove excess liquid. It is then chilled for a day or two to set.
The use of citric or tartaric acid in mascarpone cheese production is important as it causes the fresh cream to coagulate, forming curds that can be gently cooked to achieve the desired consistency. This method of using acid to set the cheese is unique to mascarpone, as many other cheeses rely on the thickening ability of rennet, an enzyme produced in the stomachs of ruminant animals.
Tartaric acid is a food-grade ingredient that can be purchased from wine and cheese-making supply shops. It is recommended for beginners as it is inexpensive and works consistently. A small amount of tartaric acid is required to make mascarpone, with a quarter teaspoon being enough to make 10-12 ounces of the cheese.
Citric acid, on the other hand, can be more challenging to work with, as using too much can result in a sour-tasting cheese. However, lemon juice, which contains citric acid, is a common and traditional choice for making mascarpone at home.
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Mascarpone is used in sweet and savoury dishes
Mascarpone is a soft Italian cream cheese made from whole cream (or heavy cream) and lemon juice or vinegar. It has a rich, buttery texture and a sweet, mild flavour. It is a versatile ingredient used in both sweet and savoury dishes.
In sweet dishes, mascarpone is often used as a thick, smooth alternative to cream in desserts, pastries, and cakes. It is best known as one of the key ingredients in tiramisu, where its buttery flavour balances the bitterness of coffee. It can also be used as a topping for fruit, cake, or coffee drinks, or as a frosting for cakes and cupcakes. For a light dessert, a dollop of mascarpone can be served with a sprinkle of cocoa powder, chocolate shavings, or a drizzle of honey. It can also be blended with confectioners' sugar or honey to make it even sweeter.
Mascarpone is also used in savoury dishes, where it adds a creamy richness. It can be added to pasta sauce, used in place of cream in various dishes, or used to thicken soups. It can also be used to stuff chicken breasts, as a spread for bagels, or mixed into scrambled eggs. It can even be used as a dip by whisking in fresh herbs and garlic.
Mascarpone is a versatile and indulgent ingredient that can elevate both sweet and savoury dishes with its creamy texture and subtle sweetness.
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Frequently asked questions
Mascarpone cheese is traditionally made from the fresh milk of cows that have grazing pastures filled with fresh herbs and flowers.
Mascarpone cheese is made by curdling milk cream with an acid, typically lemon juice or vinegar. After the cream is curdled, it is drained and then lightly pasteurized.
Cream cheese is made from whole milk, while mascarpone is made from cream. Cream cheese also has a lower fat content, ranging from 30 to 40 percent, compared to mascarpone's 60 to 75 percent.
Mascarpone cheese is a versatile ingredient used in both sweet and savory dishes. It can be used in desserts such as tiramisu, cheesecakes, and pastries, as well as savory dishes like pasta sauces, risotto, and soups.
