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My review
Mascarpone
7
Mike Swieton
"Mascarpone cheese is great, but can be hard to find. Here's a simple recipe that you can use at home to make mascarpone. It isn't 100 percent authentic (authentic recipes use a bacterial culture), but it doesn't require any hard to find ingredients, either!"
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Ingredients
4 h 15 m servings 207Original recipe yields 8 servings (1 cup)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Pour cream into a metal bowl, and place over a pan of simmering water. Heat until warm. Stir in the cream of tartar, and continue to heat and stir until the temperature reaches 180 degrees F. Remove from the heat.
- Line a colander or strainer with cheesecloth, and place over a bowl. Paper towels also seem to work well. Pour the mixture into the strainer, and let it drain for several hours, or overnight in the refrigerator. Spoon the resulting cheese into a clean container and use within one week. Store in the refrigerator.
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Footnotes
- Note
- You may substitute 3 tablespoons of lemon juice for 1/2 teaspoon of cream of tartar. Using lemon juice will impart a lemony flavor.
Nutrition Facts
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Reviews
Read all reviews 88 Ratings
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Most helpful critical review
6/3/2015
I have not tried this particular recipe, but having read the reviews I suspect the cream of tartar may be the cause of some cooks' grief. Try substituting tartaric acid, available in small pack...
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1/2/2015
I used a pint of organic whipping cream and one tablespoon of lemon juice. I simmered the milk carefully in a pan, stirring often so it wouldn't stick until nearly boiling when bubbles formed on...
2/9/2017
Good recipe, and it is as authentic as any other. I followed the recipe with the exception of using 1/4 tsp of Cream of Tartar per quart of cream. And, I poured the hot, thickened cheese into ...
1/27/2017
I tried this recipe and also had problems. I have some experience with both cheese making and beer making. The problem is with the additives in some cream. It is almost certainly the carrageenan...
6/3/2015
I have not tried this particular recipe, but having read the reviews I suspect the cream of tartar may be the cause of some cooks' grief. Try substituting tartaric acid, available in small pack...
1/20/2015
I so wanted this recipe to work out... so much so I tried to make it 3 times. Every time it didn't thicken enough to strain. Going to try Tbsp lemon juice next time as most other recipes call fo...
7/25/2014
Very easy to make. So much cheaper than buying at the store. 1 pint makes about a heaping cup of mascarpone cheese. I'll try the lemin juice next time.
1/12/2015
Making this recipe exactly as written didn't work for me at all. I don't understand the use of cream of tartar because although my cream thickened, it never got thick enough to strain. It was on...