by: Max M Rasmussen

@

public

Homemade Mascarpone Cream Cheese

Mascarpone Cream Cheese - Max M Rasmussen

Video Recipe - Tiramisu is one of my favorite desserts. Unfortunately, it requires large amounts of mascarpone. It is a cream cheese that costs an arm and a leg here in Denmark. And a kidney. Fortunately, it is one of the easiest cheeses to make yourself, and it requires only two ingredients.

Ingredients

yields about 600 g (20 oz) mascarpone

1 liter (1 quart) heavy whipping cream
1/4 tsp tartaric acid (You can usually find it among the spices or in the wine brewery department.)

or:

2 tbsp lemon juice

http://www.youtube.com/watch?v=hpl4xdGiipA

Directions

Heat the cream up to 85°C (185°F), it kills all the bacteria in the cream, and changes the structure of the milk proteins in the cream.

Dissolve the tartaric acid in 2 tbsp water. You can pour it directly as I do in the video, but then you get small crunchy bits if it is not stirred properly.

Add water and tartaric acid to the cream and stir well. The cream begins almost immediately to thicken.

Let it rest overnight in the refrigerator. The whey and curd will slowly begin to separate.

Pour the mixture into a sieve so that the whey to drain off. The easiest way is to put some cut-up coffee bags in a colander to cover it completely. You can also use musslin fabric, cheese cloth or an old fabric diaper.

Cover and place in the refrigerator to drain for twelve hours.

Take the cheese out of the strainer and place in an airtight container.

It will keep for a week to a fortnight in the fridge.

Mascarpone close up in Tiramisu. - Max M Rasmussen

subjects:

#basic recipe #cheese and yogurt #gluten-free #lchf paleo #recipe #vegetarian #video recipe

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by: Anonymous

Is it possible with cooking cream?

Hi Max, I'm Rika from Sumatra-Indonesia, its very difficult to get heavy whipping cream here, accidently I found cooking creme with special price in supermarket today. Do you think it will work to make mascarpone cream cheese with it? Thanks :)

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by: Anonymous

Is it possible with cooking cream?

Hi rika, if the fat percentage is high enough it should work. Look for higher than 35%. - max

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by: Anonymous

Why heat it?

Hi, Thanks for posting this! I made my first attempt on making tiramisu this week and was unpleasantly surprised with how expensive Mascarpone was, talk about 14$ for 1 lb! I found another recipe for making this cheese but that recipe doesn't require heating the cream before adding acid. Is it necessary to heat cream? since it is pasteurized, then no worries about germs, but would heating change the resulting consistency/taste of the cheese?

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by: Anonymous

Why heat it?

When you heat it you change the proteins in the milk and the acid works better. The anti-bacterial propterties are just a bonus. - max

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by: Anonymous

Why heat it?

i put !/4 tea spoon of tarter acid dosnot work then I add another also dosenot work

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by: Anonymous

I am only responding since I saw you wrote "tarter" which I think it did not work since you may have used cream of tartar instead of tartaric acid - Cream of tartar is made by combining tartaric acid with potassium hydroxide. This partially neutralizes the tartaric acid, so cream of tartar is less acidic than tartaric acid. Just a thought on why it may not have worked for you.

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by: Anonymous