How to Make Mascarpone Cheese
If you've eaten authentic Tiramisu, you've eaten Mascarpone, an Italian cheese often used in desserts. It's documented history traces to the vicinity of Milan in the late 16th centuryMascarpone can be used by itself, occasionally with some sugar. It's also used in zabaglione. Mascarpone is a thick milky-white cream easily spread, made similar to yogurt. When fresh, it smells like milk and cream, and is used instead of butter to thicken and enrich risotto. Even if you've heard food experts call it Marscapone, it really is Mascarpone. You'll find Mascarpone listed as an ingredient in regional dishes of Lombardy.
Things You'll Need
- light cream
- tartaric acid or lemon juice
- stainless steel double boiler
- sterilized hankerchief
- one-quart bowl
- food thermometer
How to Make Mascarpone
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Gather the following ingredients and equipment:1 quart light cream (light cream can range between 18 and 30% butterfat; the best for mascarpone is 25% butterfat).1/4 teaspoon tartaric acid (natural vegetable acid derived from the seed of the tamarind tree) or 2 tablespoonfuls (30 mL) of lemon juice.2 tablespoons water stainless steel double boiler with lid handkerchief sterilized by boiling and hanging to dry completelyone-quart bowl to catch the whey
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Warm 32 oz. light cream in a stainless-steel double-boiler to 185-degrees (85 Celsius).
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Dissolve 1/4 teaspoon of tartaric acid or 2 tablespoons lemon juice in 2 tablespoons of water.
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Stir dissolved tartaric acid/lemon juice into the hot cream, stir well. The mixture will thicken almost immediately. Keep it at 185 F for five minutes, stirring occasionally.
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Refrigerate covered for 12 hours in the stainless steel inner pot (or transfer to a clean plastic container with lid). The whey should separate somewhat in that time.
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Transfer to a sterile handkerchief. Suspend over a bowl and refrigerate for 24 hours to drain the whey.
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Follow up by putting the mascarpone in an air-tight container, refrigerate.Use within a week.
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