Homemade Mascarpone Cream Cheese

Name: Homemade Mascarpone Cream Cheese
Prep time: 15 min
Total time: 24 h

March 15, 2014

Prep 15 min Total 24 hr

Mascarpone Cream Cheese © kvalifood.com

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 600 g (20 oz) mascarpone (approximately)

1 l 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

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.