Homemade Mascarpone Cheese
Much easier to make than it might seem, homemade mascarpone is a tastier and less expensive alternative to a store-bought cheese. It’s marvelous with ripe summer berries, finally appeared at our farmer’s markets.
Makes about 12 oz
Ingredients:
- 500 ml whipping (36 %) pasteurized (not ultra-pasteurized), preferably organic cream
- 1 tbsp fresh lemon juice
Preparation:
Bring 1 inch of water to a boil in a wide skillet. Reduce the heat to medium-low so the water is barely simmering. Pour the cream into a medium heat-resistant bowl, then place the bowl into the skillet. Heat the cream, stirring often, to 190 F. It will take about 15 minutes of delicate heating. Add the lemon juice and continue heating the mixture, stirring gently, until the cream curdles. Do not expect the same action as you see during ricotta cheese making. All that the whipping cream will do is become thicker, like a well-done crème anglaise. It will cover a back of your wooden spoon thickly. You will see just a few clear whey streaks when you stir. Remove the bowl from the water and let cool for about 20 minutes. Meanwhile, line a sieve with four layers of dampened cheesecloth and set it over a bowl. Transfer the mixture into the lined sieve. Do not squeeze the cheese in the cheesecloth or press on its surface (be patient, it will firm up after refrigeration time). Once cooled completely, cover with plastic wrap and refrigerate (in the sieve) overnight or up to 24 hours.
The first time I made mascarpone I had all doubts if it’d been cooked enough, because of its custard-like texture. Have no fear, it will firm up beautifully in the fridge, and will yet remain lusciously creamy.
Thank you so much for this recipe. I can’t wait to try to make marscapone cheese by myself. I have been thoroughly enjoying your cheese recipes.
this is really interesting. I d like to try it :)
Does a double boiler work for this? It sounds to me like sitting the bowl in hot water is the dame concept.
This is sounds really interesting….will definitely try this….thank you so much for the recipe :)
Abby, Natalie, Swapna, thank you!
Charlotte, yes, it does. I personally prefer to use a skillet since I can fit a bowl of any size inside it, as well as not to worry about a bottom of the bowl touching boiling water. I like to see what’s going on and be able to control heat. This method works great for melting chocolate, cooking custards, for anything that requires a delicate heating.
Thanks for the nicely written instructions. I should try some cheese making again. I’ve had some successes and some failures, which are discouraging. I’m beginning to wonder if the milk I buy is ultra pasteurized without the label mentioning it. Ultra pasteurization ruins the milk or cream as far as cheese making goes.
Gorgeous photos and love the detailed recipe! I’ve made mascarpone at work before, but admit to being too lazy to make it at home.
Awesome! I really love that cheese.
Cheers,
Rosa
As Rosa said : awesome !!!!!!
I can’t wait to try this, use it for a strawberry tart for example
thanks Vera !
I had no clue you could make your own. It costs sooooo much at the grocery store
Mmm, luscious! It wold be nice to save some money, and increase the flavor just by doing this myself. Thanks for the instructions. :)
Kate
Wow! thank you so much for this recipe Vera! I love mascarpone cheese! Will definitely give this a try! :)
WOW - how fabulous! I have to try this!
Thank you so much for the recipe, Vera. Your instructions are superb; very concise and straightforward. I can’t wait to try it!! Will let you know how it turns out.
I never realized that making marscarpone was so simple! I can’t wait to try this. I’m so glad that you posted the recipe. Your marscarpone looks stunningly creamy and delicious.
I can’t believe how simple this is to make! I almost bought cheesecloth yesterday.. I really should have because everything else I have on hand. This would make a wonderful project with the kids. :)
Vera.
Does it mean that the bowl will sit inside the skillet and will be touching the water?
I think I’m just confused on that part.
Otherwise, seems pretty easy and I’m sure it’s delicious
Very interesting…love to try…great picture!
Thank you all for your kind comments!
Nadia, that’s exactly what I meant. The bowl will be sitting in the hot water.
So it’s that easy…good to know :)
Wow, I never thought of making homemade mascarpone, but now I’m glad I saw your post! I just made a homemade ricotta, and loved it! Also, great photos of the cheese..I couldn’t get a decent one to save my life - white white white!
Wow!!!! Mascarpone cheese, one of my favorites… I gonna try to do this….
Thank you so much, Vera for this one. We don’t get mascarpone cheese here and I’ve always wanted to make Tiramisu and never could.
Now I can do both! :D
Brilliant! I will try it for sure, thanks!
Been meaning to try homemade fresh cheese for the longest time. Love the pattern that the cheesecloth leaves on the cheese.
i tried your recipe at the weekend, Vera, and it turned out beautiful! i then used it to make a tiramisu which tasted so much nicer than usual! thanks so much again for the recipe! :)
WOW…gracias dear Vera. Dropped by to do a quick recheck on the ricotta which I’m making again…& found this! Bless you dear girl…xoxoxo
Tiramisu here I come, but next week!!
Vera, that is going to be so useful to me, you can’t imagine! Mascarpone is so expensive here… I have made ricotta at home and it was fabulous, I’ll be trying this recipe too!
Tks for sharing such precious tip!
I’m going to try this out soon, shame it will most likely work out more expensive than top quality shop bought for me though.
Thank you, guys, for your kind words!
Sherry, I’m so glad you liked it! Thanks for letting me know!
Patricia, I hope the mascarpone will turn out just as well :) I’m happy you liked the ricotta.
George, it is certainly a shame :) I probably wouldn’t bother if I could find a real top quality stuff in stores here.
[...] oz mascarpone cheese (homemade or store-bought), [...]
i tried making this mascarpone cheese last night and it turned out beautifully!
can’t wait to use it to make tiramisu!
Thanks for the recipe!!
Cathy, I am happy you liked the mascarpone! Thank you very much for a feedback!
Thanks for your recipe. Mascarpone cheese’s so expensive in my country. Thanks again.
cremosissimo…complimenti!
This is just brilliant! Here mascarpone cheese is soooo expensive. Everytime I longingly look at the tub of it and walk past. Now I can make some, thanks to you! YAY! :D
Just made it a few days ago for my father’s bday cake Vera. Paired it off with the choc genoise you’ve posted in the grappa cake. Best cake I’ve ever made. Fabulous recipes, both of them. Bless you dear Vera! You are inspirational!!
Hi Vera,
Must firstly compliment you on your work… You’ve got immense talent….. Great recipes and beautiful pictures to accompany them!
I’m from India. This recipe in particular caught my attention as, while we do get mascarpone cheese now in India, its very expensive and not very good quality. I’d love to try this recipe at home but do not get the kind of cream you have listed. Can we use normal full fat cream instead?? Please advise.
Thanks a ton!
Hi, Shibani!
Thank you for your compliments! You’re too kind!
As for the cream - yes, you can use it, but try to find the one with the highest fat content.
Thanks Vera.. :)
Shall try it with full fat cream and then report back to you!
Thanks again..:)
Wow! Vera thank you so much!
I love Tiramisu and have always been put off by the cost!
Will try…but I don’t have a thermometer…do you think approximation will suffice or shall i invest in one?
Thanks!
Vera,
I made the cheese using this recipe and made a Tiramisu cake out of it! Thank you!!
You can see it here : http://riascollection.blogspot.com/2009/09/tiramisu-cake-with-homemade-mascarpone.html
xx
Ria
[...] mascarpone is everywhere. I was utilizing the freshly made cheese; it is only wonderful when [...]
I’m making this now, I can’t wait to see how it turns out!
I’m debating on whether I should make this. I’ve never had marscarpone and am wondering what it tastes like. Is it similar to the taste of cream cheese or sour cream or what? I’ve never had ricotta either. Thanks for the lovely photos and great recipes!
Memoria, thank you. It is not similar. It’s very smooth in texture, mild-tasting - not salty or tangy. I could compare it to ricotta, but since you’ve never tried the ricotta either… I guess, the best way to find out is to make it.
Vera, I made it already, and it is sitting in the refrigerator. I chose to make mascarpone because it is less tangy, which is what I don’t like about sour cream and what I’ve heard about ricotta. Thank you so much for your help. I hope my mascarpone turns out right!
It came out perfectly! Thanks for a great recipe!
Hello,
did anyone here try making this with ultrapasteurised whipping cream?
Memoria, I’m glad you liked it :)
Ilya, you can make the mascarpone with the ultrapasteurized cream without any problem. I just like the flavor of the pasteurized cream better.
Wow, this works perfectly! So easy, and such a good deal compared with buying it in the store (I love mascarpone cheese, but it is SO expensive!). Awesome - I will definitely be doing this again! :)
[...] filling was a mixture of chestnut puree, fresh ricotta, mascarpone, grated bittersweet chocolate, toasted hazelnuts and a bit of dark rum. This is what I used for [...]
[...] Bonus option: Make your own ricotta and/or mascarpone cheese! http://lisamichele.wordpress.com/2009/05/04/eating-my-curds-and-ditching…; http://www.bakingobsession.com/2009/05/02/homemade-mascarpone-cheese/ [...]
[...] Make your own ricotta and/or mascarpone cheese! http://lisamichele.wordpress.com/2009/05/04/eating-my-curds-and-ditching…; http://www.bakingobsession.com/2009/05/02/homemade-mascarpone-cheese/ [...]
Vera?i have a question like the one Praveena asked, do you need a thermometer for this?or just the timing or approximation is enough?i really do wanna try making one since the store bought is so expensive, and also the part where you put the cheese in a sieve lined with cheesecloth that’s to remove the liquid?
Oops, it seems I missed Praveena’s question.
Marie, I would recommend to invest into a thermometer. A digital one costs about 10-15 dollars, but it will help you on many occasions in the future. The exact time is difficult to state, since it very much depends on the heat you are giving. Yes, the cheesecloth is used to remove the liquid and prevent the cheese coming through the holes of the sieve.
Oh! i also wanna ask if all purpose cream considered a pasteurized cream? because i can’t seem to find any cream here in the Philippines that labels pasteurized or ultra-pasteurized cream. Thank you very much Vera!:)
Marie, any cream with high fat content (33-36%) will work in this recipe.
thank you very much Vera:) love your website:), amazing recipe and i get to learn a lot:)
thanks! good description. have you ever tried using a sterilized handkerchief (boil and hang in sun to dry) instead of the cheesecloth? i find it easier to deal with and always have plenty sitting in my drawer…
[...] source of recipe: Baking Obsession [...]
Thankz…ill tryit this weekend =)
Hi, i’ve tried but i don’t know how much time after the lemon juice is added the cream has to heat?
Jesus, time can vary (it depends on the heat you are giving). Just heat until the cream thickens (curdles).
Hi- I’m very interested in making this. Do you know how long it will keep in the fridge?
Michelle, I prefer to eat it within a couple of days. It will keep longer (about up to the expiration date of the whipping cream), but the cheese tastes best when it’s really fresh.
Hi Vera,
Thank you for this wonderful recipe. I made this a while ago and have a few questions. First, the cheese came out nicely but when I tried to beat it, the texture became clumpy, as if there were tiny clumps of butter in it. I used heavy cream (as opposed to heavy whipping cream) with fat content about 40% (that is the only type I could find here). Do you know what the problem may have been. Does it matter whether we use heavy cream or heavy whipping cream?
Thank you again for this recipe and all your help!
-Anisha
msmeanie, you are welcome. It’s a pity the cheese turned out lumpy during whipping. It happened because the mascarpone was overwhipped; this cheese doesn’t require a vigorous whipping, just a quick whirl (and not on the highest speed) to aerate it.
The fat content of your cream was just fine.
I made this yesterday, and put it into a homemade ice cream recipe today. It worked out well, but I couldn’t get the cream to get to the right temp using the bowl in the skillet method, so after about 40 minutes, I transfered it to a heavy saucepan over low heat and it took about a minute to reach 190. Then, my cheesecloth wasn’t tightly woven enough, I think, because the cream just leaked through. So, I put a coffee filter under the cheesecloth and that held it in. In the end though, after draining, I had lovely, creamy, sweet mascarpone, it was very exciting! Can’t wait to taste the ice cream after I freeze it.
[...] Vera’s Recipe for Homemade Mascarpone Cheese) This recipe makes 12oz/ 340gm of mascarpone [...]
[...] However, the baking fun did not stop here. For this challenge, we were also required to make savoiardi (or ladyfinger) biscuits and our own mascarpone cheese. The biscuits were based on a recipe in Le Cordon Bleu at Home and the cheese was based on a recipe by Vera at Baking Obsession. [...]
[...] Vera’s Recipe for Homemade Mascarpone Cheese) This recipe makes 12oz/ 340gm of mascarpone [...]
[...] CHEESE (Source: Vera’s Recipe for Homemade Mascarpone Cheese) This recipe makes 12oz/ 340gm of mascarpone cheese [...]
[...] (adapted from Homemade Mascarpone Cheese) [...]
[...] Vera’s Recipe for Homemade Mascarpone Cheese) This recipe makes 12oz/ 340gm of mascarpone [...]
[...] Vera’s Recipe for Homemade Mascarpone Cheese) This recipe makes 12oz/ 340gm of mascarpone [...]
[...] CHEESE (Source: Vera’s Recipe for Homemade Mascarpone Cheese) This recipe makes 12oz/ 340gm of mascarpone [...]
[...] Vera’s Recipe for Homemade Mascarpone Cheese) This recipe makes 12oz/ 340gm of mascarpone [...]
[...] (Source: Vera’s Recipe for Homemade Mascarpone Cheese) [...]
[...] Vera’s Recipe for Homemade Mascarpone Cheese) This recipe makes 12oz/ 340gm of mascarpone [...]
[...] Vera?s Recipe for Homemade Mascarpone Cheese) This recipe makes 12oz/ 340gm of mascarpone [...]
[...] Vera’s Recipe (Baking Obsession) for Homemade Mascarpone Cheese [...]
[...] Le défi de Février 2010 des Daring Bakers nous a été proposé par Aparna de « My Diverse Kitchen » et de Deeba de « Passionate About Baking ». Elles ont choisi un Tiramisu. Les recettes sont basée du « The Washington Post » (Tiramisu), Du « Cordon Bleu » (Biscuits Savoyards) et de « Baking Obsession » (Mascarpone). [...]
[...] The February 2010 Daring Bakers’ challenge was hosted by Aparna of My Diverse Kitchen and Deeba of Passionate About Baking. They chose Tiramisù as the challenge for the month. Their challenge recipe is based on recipes from The Washington Post, Le Cordon Bleu at Home and Baking Obsession. [...]
[...] source: Vera’s recipe for Homemade Mascarpone Cheese Makes 12oz/340gm of mascarpone [...]
[...] Cheese – Vera’s Recipe (Baking Obsession) for Homemade Mascarpone Cheese. Savoiardi/ Ladyfinger Biscuits – Recipe from Cordon Bleu At Home Tiramisu – [...]
[...] Cheese – Vera’s Recipe (Baking Obsession) for Homemade Mascarpone Cheese. Savoiardi/ Ladyfinger Biscuits – Recipe from Cordon Bleu At Home Tiramisu – [...]
[...] Cheese – Vera’s Recipe (Baking Obsession) for Homemade Mascarpone Cheese. Savoiardi/ Ladyfinger Biscuits – Recipe from Cordon Bleu At Home Tiramisu – [...]
[...] The February 2010 Daring Bakers’ challenge was hosted by Aparna of My Diverse Kitchen and Deeba of Passionate About Baking. They chose Tiramisu as the challenge for the month. Their challenge recipe is based on recipes from The Washington Post, Cordon Bleu at Home and Baking Obsession. [...]
[...] Vera’s Recipe for Homemade Mascarpone Cheese) This recipe makes 12oz/ 340gm of mascarpone [...]
[...] For the mascarpone cheese, adapted from Baking Obsession [...]
[...] The February 2010 Daring Bakers’ challenge was hosted by Aparna of My Diverse Kitchen and Deeba of Passionate About Baking. They chose Tiramisu as the challenge for the month. Their challenge recipe is based on recipes from The Washington Post, Cordon Bleu at Home and Baking Obsession. [...]
[...] Cheese – Vera’s Recipe (Baking Obsession) for Homemade Mascarpone Cheese. Savoiardi/ Ladyfinger Biscuits – Recipe from Cordon Bleu At Home Tiramisu – [...]
[...] Vera’s Recipe for Homemade Mascarpone Cheese) This recipe makes 12oz/ 340gm of mascarpone [...]
[...] Vera’s Recipe for Homemade Mascarpone Cheese) This recipe makes 12oz/ 340gm of mascarpone [...]
[...] month. Their challenge recipe is based on recipes from The Washington Post, Cordon Bleu at Home and Baking Obsession. the elements: homemade marscapone cheese, zabaglione, and vanilla pastry [...]
[...] Vera’s Recipe for Homemade Mascarpone Cheese) This recipe makes 12oz/ 340gm of mascarpone [...]
[...] Vera’s Recipe for Homemade Mascarpone Cheese) This recipe makes 12oz/ 340gm of mascarpone [...]
[...] Vera’s Recipe for Homemade Mascarpone Cheese [...]
[...] Vera’s Recipe for Homemade Mascarpone Cheese) This recipe makes 12oz/ 340gm of mascarpone [...]
[...] the savoiardi/ladyfingers biscuits (the chosen recipe is from the “Le Cordon Bleu at Home”) and mascarpone cheese (thank you for choosing my recipe [...]
[...] Vera’s Recipe for Homemade Mascarpone Cheese) This recipe makes 12oz/ 340gm of mascarpone [...]
[...] Cheese – Vera’s Recipe (Baking Obsession) for Homemade Mascarpone Cheese. Savoiardi/ Ladyfinger Biscuits – Recipe from Cordon Bleu At Home Tiramisu – [...]
[...] Vera’s Recipe for Homemade Mascarpone Cheese) This recipe makes 12oz/ 340gm of mascarpone [...]
[...] Vera’s Recipe for Homemade Mascarpone Cheese) This recipe makes 12oz/ 340gm of mascarpone [...]
[...] Vera’s Recipe for Homemade Mascarpone Cheese) This recipe makes 12oz/ 340gm of mascarpone [...]
[...] Cheese – Vera’s Recipe (Baking Obsession) for Homemade Mascarpone Cheese. Savoiardi/ Ladyfinger Biscuits – Recipe from Cordon Bleu At Home Tiramisu – [...]
[...] The February 2010 Daring Bakers’ challenge was hosted by Aparna of My Diverse Kitchen and Deeba of Passionate About Baking. They chose Tiramisu as the challenge for the month. Their challenge recipe is based on recipes from The Washington Post, Cordon Bleu at Home and Baking Obsession. [...]
[...] Mascarpone Cheese From Vera’s Recipe for Homemade Mascarpone Cheese [...]
[...] till required. They should keep for 2 to 3 weeks. MASCARPONE CHEESE (Vera’s Recipe for Homemade Mascarpone Cheese, makes 12oz/ 340gm of mascarpone [...]
[...] Cheese – Vera’s Recipe (Baking Obsession) for Homemade Mascarpone Cheese. Savoiardi/ Ladyfinger Biscuits – Recipe from Cordon Bleu At Home Tiramisu – [...]
[...] Vera’s Recipe for Homemade Mascarpone Cheese) This recipe makes 12oz/ 340gm of mascarpone [...]
[...] Cheese – Vera’s Recipe (Baking Obsession) for Homemade Mascarpone Cheese. Savoiardi/ Ladyfinger Biscuits – Recipe from Cordon Bleu At Home Tiramisu – [...]
[...] Vera’s Recipe for Homemade Mascarpone Cheese) This recipe makes 12oz/ 340gm of mascarpone [...]
[...] Cheese From Baking Obsession Makes 12oz/ 340gm of mascarpone [...]
[...] Cheese – Vera’s Recipe (Baking Obsession) for Homemade Mascarpone Cheese. Savoiardi/ Ladyfinger Biscuits – Recipe from Cordon Bleu At Home Tiramisu – [...]
[...] from Vera’s Recipe for Homemade Mascarpone Cheese) This recipe makes 6oz of “mascarpone [...]
[...] Vera’s Recipe for Homemade Mascarpone Cheese) This recipe makes 12oz/ 340gm of mascarpone [...]
[...] Cheesefrom Baking ObsessionMakes about 12 [...]
[...] nếu muốn tự làm mascarpone để giảm chi phí thì làm thế này, làm dễ lắm: http://www.bakingobsession.com/2009/…arpone-cheese/ http://riascollection.blogspot.com/2…ascarpone.html [...]
[...] Vera’s Recipe for Homemade Mascarpone Cheese) This recipe makes 12oz/ 340gm of mascarpone [...]
[...] Vera’s Recipe for Homemade Mascarpone Cheese) This recipe makes 12oz/ 340gm of mascarpone [...]
[...] Vera’s Recipe for Homemade Mascarpone Cheese)This recipe makes 12oz/ 340gm of mascarpone [...]
[...] Recipe adapted from Vera’s Homemade Mascarpone Cheese [...]
[...] Vera’s Recipe for Homemade Mascarpone Cheese) This recipe makes 12oz/ 340gm of mascarpone [...]
[...] CHEESE Source: Vera’s Recipe for Homemade Mascarpone Cheese) This recipe makes 12oz/ 340gm of mascarpone cheese Ingredients: 474ml (approx. 500ml)/ 2 cups [...]
[...] HomeMade Mascarpone Cheese: (Recipe from Baking Obsession) [...]
[...] Vera’s Recipe for Homemade Mascarpone Cheese) This recipe makes 12oz of mascarpone [...]
[...] If you want to make your own mascarpone, its pretty easy, just cream, lemon juice and some [...]
[...] cream. Here are the recipe sources: Mascarpone Cheese – Vera’s Recipe (Baking Obsession) for Homemade Mascarpone Cheese Savoiardi/ Ladyfinger Biscuits – Recipe from Cordon Bleu At Home Tiramisu – [...]
I had this plan to make April the “month of cheese” and try making four or five different cheeses and blogging about it. This one is going to have to be on my list because it looks so gorgeous and easy to make. Thanks!
Hi, cud you tell me how much does this make? and how long it lasts?
Hi Vera, — just wanted to let you know that I took your advice and gently mixed the cheese (just using a spoon), and it came out wonderfully! Thank you again!
Hi vera ,
I make tiramisu and eggless tiramisu cakes regulalry and would love to give this - how to make homemade mascarpone - a shot ..just want to know if i can use my candy thermometer ( its nit digital) and if 40 percent fat heavy cream can be used .
thanks
[...] SOURCE:Mascarpone Cheese- Vera’s Recipe (Baking Obsession) for Homemade Mascarpone Cheese.Savoiardi/ Ladyfinger Biscuits- Recipe from Cordon Bleu At HomeTiramisu- Carminantonio’s [...]
Vera, this is going to be interesting for you. I made the mascarpone as instructed. It turned out luscious and creamy and with a dreamy silky texture. Wow! I patted myself on the back and proceeded to make cheesecake a la Chai Cheesecake from Zoe @ zoebakes. I substituted the cream cheese for my freshly homemade mascarpone cheese. The instruction is to “beat the cream cheese on slow until smooth”-this is what I did. Before I could blink my eye, the cheese turned to butter! LOL..It was funny but such a waste of that beautiful cheese. What happened? Can you advise me what actually happened here? With the hope that a miracle might happen in the oven I proceeded to bake and got myself a big ole lard cake..LOL. Your insight will be appreciated.
Kavie, you overbeat the mascarpone. Since the mascarpone is so high in fat, it can be easily turned into butter. The mascarpone shouldn’t be whipped for a long time, all it needs is just a very brief whirl; the cheese is already smooth from the beginning, you just need to lighten the texture. When the cheesecake contains both - cream cheese and mascarpone, the cream cheese should be beaten first and quite energetically until it’s completely lump-free, and only then the mascarpone should be added and mixed just until combined and no longer.
Vera, thanks so much for your advise. I’m going to give it another try next weekend, but this time I think I will just mix it up with the other ingredients with a spatula or hand held whisk instead of the my KitchenAid where it turned the macarpone to butter even as I was just beginning to beat it. Thanks!
I have used your recipe for the mascarpone in one of my posts.I have linked your blog to it.
http://simplysensationalfood.blogspot.com/2010/06/daring-bakers-challenge-june-2010.html
[...] to Tiramisu recipes and tips:HOMEMADE MASCARPONE CHEESECARMINANTONIO’S TIRAMISUTHE CLASSIC [...]
hola vera…. muy interesante tu blog te felicito…soy de venezuela y no se realmente a que crema te refieres aqui se consigue solo crema de leche no se si me sirva.. tu crees?? me puedes ayudar!! esto esta buenisimo para un tiramisu!!!!
Vera, I am completely delighted with your blog! Your recipes looks so good and mouthwatering! The pics are great and the stories too!
I am a passionate baker from Brazil, also have a food blog and love to exchange recipes, ideas and food related chats!
This homemade mascarpone caught my eyes! In Brazil mascarpone is a very very expensive cheese, and the idea of making at home is just wonderful!
I´ll make and let you know!
Cheers!
I was really looking forward to doing this
FAIL. One use mo’fo FAIL.
I had 1 inch of water, but could not get it to 190. Not even 175!
I had a bowl, all that stuff. water kept evaporating causing me to add more BOILING water…which lowered the heat blah blah blah. I was at it for over 30 MINUTES. NOTHING.
I’m a really good cook and familiar with this kind of thing. NOTHING but a huge disappointment as I really like mascarpone cheese.
thank you so much for these instructions ….. cant wait to try it …. many at times recipes have instructions relating to bringing them to a certain temperature …… i have been trying to look for a cooking thermometer but haven’t been lucky yet ….. would be really helpful, if you could suggest certain alternative that can be used ( also wanted to know if a clinical thermometer instead)
Thank you
[...] Vera’s Recipe for Homemade Mascarpone Cheese) This recipe makes 12oz/ 340gm of mascarpone [...]
[...] do home made cheeses: Home made ricotta, Simply Recipes Home made Queso Blanco, Homesick Texan HOme made Mascarpone, Baking Obsession Home made Goat Cheese, Elana’s Pantry Home made Cottage Cheese, Eating [...]
[...] If you feel like you’ve got energy to spare, try your hand at making your own ricotta or mascarpone as described by [...]
[...] Vera’s Recipe for Homemade Mascarpone Cheese) This recipe makes 12oz/ 340gm of mascarpone [...]
[...] month. Their challenge recipe is based on recipes from The Washington Post, Cordon Bleu at Home and Baking Obsession. This tiramisu challenge required the following five components for the cake: [...]
[...] 10 minutes into Blues Clues – And only got the cream to heat to about 180 degrees. I even tried this method and no dice.. .The point: Get it as hot as you can. You’re gonna get cheese…Trust me… I did [...]
I tried this recipe and it works fantastically - one of the best I’ve tried for mascarpone. It’s important once the cream thickens (after you add the lemon juice) that you don’t leave it on the heat, hoping it will thicken further. Take it off the heat, leave to stand for ten minutes and then strain. It will firm up during the draining process. Thanks for posting this recipe!
Sam, I’m glad it turned out well. Thank you for the feedback.
[...] Mascarpone Cheese – Baking Obsession for Homemade Mascarpone Cheese Wednesday: Savoiardi/ Ladyfinger Biscuits – Recipe from Cordon [...]
[...] Sources: Mascarpone Cheese – Vera’s Recipe (Baking Obsession) for Homemade Mascarpone Cheese. Savoiardi/ Ladyfinger Biscuits – Recipe from Cordon Bleu At Home Tiramisu – [...]
Can i use whipping cream 30%?
Thanh you :)
Sylwiaduyen,
My cream is always higher fat percentage, but I think the 30% cream should work too.
I have searched and searched for a way to make marscapone. Thanks so much
Hello Vera,
I’m making mascarpone at home and wanted to clarify one thing - you have mentioned - “Once cooled completely, cover with plastic wrap and refrigerate (in the sieve) overnight or up to 24 hours.”
I’m confused about this action, does it mean i cover the cheese & then keep it in sieve in the refrigerator or it means I cover the cheese & sieve together in a wrap? A clarification will really help as I’m planning to make tiramisu from scratch using the same.
Deepali Jain, stretch a big piece of plastic wrap over the rims of the bowl. It will cover the top of the cheese in the sieve.
Put in the fridge.
[...] Marscapone cheese [...]
[...] Cheese –from Vera of Baking Obsession – makes 1 pound/ 450gm of mascarpone [...]
I make my own creme fresh…would this work the same?
Sorry…not very clear, could I heat the creme fresh instead of plain heavy cream? Would it add a depth of flavor with the tartness?
Kim, I’d rather add some of the creme fresh to the mascarpone later.
[...] (adapted from Baking Obsession) [...]
[...] adapted from My Baking Obsession [...]
Sounds interesting, I have never in my life attempted making cheese, have gone through tonnes of sites. always discouraged by certain ingredients never heard of and almost never available, will try this one and let you know.
Hi-
I tried this recipe tonight… full of excitement and anticipation. I don’t know why, but I could not get the cream to get hotter than 168 in the glass bowl. I was using an anchor tempered glass bowl in a wide pan. After an extra 20 or so minutes at max heat, I had to transfer to a pot in order to finally get the cream to 190. It was enormously frustrating. I have to assume the glass itself was insulating the cream from the heat so effectively that I couldn’t get it to temperature. I did, at that point, get it to 190. I’m wondering whether you have any insight on this issue?
Big fan of your sight.
Darby,
You are right, thick glass bowl can slow down the heating. If your sauce pan is a thick-bottom stainless one, you can heat the cream directly in the pan on low heat.
Hope it helps.
Wow, I hardly by cheese any more…this is so easy to make and you save $$$ Home made is always better
[...] (original do Baking Obsession) [...]
Hi, I know you have clearly stated not to use ultra pasteurized cream. But I just want to know what will happen if you use UP cream? Because I can’t find any pasteurized cream.
Gabriel, you can make the mascarpone with the ultrapasteurized cream without any problem. I just like the flavor of the pasteurized cream better. But even from the ultra, it will still taste better than a store-bought cheese.
[...] [...]
Hi again Vera. I have used UHT whipped cream and tried to make it today. But the result was not the same as yours. First thing first, I used cream of tartar instead of lemon juice.( I have checked online and found out that this is one of the acid coagulants that are used in mascarpone making) When I add 1 teaspoon of tartar into the cream, it didn’t curdle as you have described. I thought I haven’t added enough tartar, so I add another 1/4 teaspoon of it. But it still didn’t curdle . Is it supposed to curdle like yogurt or just becomes slightly thicker ?
Then I just keep cooking (well, honestly without a thermometer as I can’t found one in my town) but still no trace of thickening. All it formed was a thin layer of membrane. I think the main problem is the temperature of the cream is not high enough. But I let the pan boiled. Could you help me? Thank you a lot.
Gabriel, the cream of tartar is used in commercial manufacturing, but I find the aftertaste unpleasant. The quantity you used seems way too excessive. I advise you to use lemon juice. You can heat the cream in a thick-bottom stainless steel pot (it will be quicker), but make sure the heat is low, and stir the cream to heat it evenly. The mixture is supposed to look thickened, not curdled in a common sense. It has to coat the back of a spoon, just like custard when it’s done. Don’t let the mixture come to a boil. Hope it helps.
Hi Vera,
I stumbled across your site a couple days ago and have been hungry ever since! I just poured my mascarpone into my cheesecloth lined sieve and noticed that some creamy liquid is coming out… not like the whey that is usually expelled from the others cheese’s I’ve made… is this normal? or did I not use enough cheesecloth? (I did use 4 layers, but maybe it was too thin?) Thanks :)
~Ange
I found your site a while back and fell in love with the wonderful recipes you have posted. Mascarpone cheese is one of my favorite cheeses to bake with, but can’t always afford the price tag supermarkets place on it. When I found your recipe I tried it out immediately and was so incredibly impressed with how simple it was to make, and what fantastic results I got. I have since made as many mascarpone cheese recipes as I can get my hands on. I have a cooking blog of my own and your mascarpone cheese recipe has been featured numerous times. Thank you for one of my favorite recipes!
hi…thanx a ton for this..we dont get mascarpone here…and delhi is too far to be able to cart it from…goint to attempt tiramisu…eggless for the first time so needed that 1st gr8 step…
Ange, sorry I missed your question. It’s normal if there’s not too much liquid seeping through.
Autumn, thank you very much for your kind words! I am so glad you liked the cheese.
Shalini, you are very welcome. Good luck with the tiramisu.
hi,made the mascarpone…amazing…turned out much better than the one from a tub and we made the eggless tiramisu.Rocked absolutely!…my blog post linked to your page..
http://baketitude.blogspot.com/2012/01/mascarpone-chesse-home-made.html
[...] my version, I adapted this recipe from Baking [...]