How to Make Mascarpone
Learn how to make mascarpone that's perfectly thick, rich and creamy!
Ingredients
- 1 cup heavy cream or heavy whipping cream (35-40%) (fresh/non-pasteurized yields the best results if you can source it)
- 1 cup whole milk (fresh/non-pasteurized yields the best results if you can source it)
- 1/16 teaspoon calcium chloride , mixed in 2 tablespoons water before adding it to the cream (not needed if using fresh/raw milk and cream)
- 1/8 teaspoon tartaric acid , mixed in 2 tablespoons water before adding it to the cream
Instructions
- Pour the heavy cream and milk into a small saucepan. Thoroughly stir in the calcium chloride mixture making sure it is fully distributed throughout the cream. Gently heat the cream over medium heat until it reaches 185-190 F, stirring constantly to prevent scorching. Use a dairy thermometer or an instant read thermometer.Once the cream reaches 185-190 F adjust the temperature so that the cream remains at 185-195 F and hold it at that steady temperature for 5 minutes.During the 5 minutes dilute the tartaric acid in 2 tablespoons of water. Stir in the tartaric acid mixture, stirring constantly for about a minute. The cream will curdle and take on a consistency of thin cream of wheat. Let it cool for 5 minutes.Pour the thickened cream into a colander that's lined with cheesecloth. Cover it to prevent anything from falling in it and place it in the fridge or in a cool place to let it drain for about 4 hours (or longer) until the desired consistency is reached. Transfer the mascarpone to a bowl. Cover and keep refrigerated. It will keep for 3-5 days. (See also section above about freezing mascarpone.) Makes about 2 cups of mascarpone cheese.Note: This recipe can be doubled.
Nutrition
Serving: 0.25cup | Calories: 205kcal | Carbohydrates: 2g | Protein: 1g | Fat: 22g | Saturated Fat: 14g | Cholesterol: 82mg | Sodium: 23mg | Potassium: 45mg | Sugar: 1g | Vitamin A: 875IU | Vitamin C: 1mg | Calcium: 39mg
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