Mascarpone

cheese makingMascarpone is a creamy, spreadable, Italian Cheese traditionally made from cream. It is milky white and is understood to have originated in the 16 or 17th century in an area southwest of Milan.

  • 1 litre of cream
    (Or 500ml of cream and 500ml of full cream)
  • 1/4 tsp of tartaric acid
    (Or 15ml of lemon juice)
  1. Warm cream to 85 degrees Celsius/185 degrees Fahrenheit.
  2. Add tartaric acid or lemon juice and stir in thoroughly for 5-8 minutes.
    The cream will start to thicken immediately, towards the consistency of custard. If this doesn’t happen, add a tiny drop more of tartaric acid but be careful not to add too much or you will end up with a grainy texture.
  3. Leave to rest and cool to room temperature.
  4. Ladle into a cheese cloth lined colander.
  5. Drain for 8 hours, or overnight.
  6. Remove from the colander and place in an airtight container.

Use immediately or within 2 weeks when stored in the refrigerator.