Making Mascarpone

Mascarpone is a rich Italian cream cheese that is used to make desserts like Tiramisu and Cannoli.  It is mysteriously expensive to buy and yet so easy to make.  I have been inspired by my Cheese-making Kit and am working my way through all the different cheese types, but this recipe is so easy you can make it at home without any special ingredients or equipment (you will need a cooking thermometer).  In fact the hardest part was trying to keep it at the right temperature.

You will need:

1 l fresh cream  (makes approx. 700g of mascarpone)

1/2 tsp citric acid dissolved in 2 tbsp cool water

Pot

Colander

Cheese cloth

Draining spoon

Measuring spoons

Thermometer

As with all cheese making, sterilise all your equipment first.

Pour cream into the pot and slowly heat on the stove until it reaches 85C.  Add the citric acid solution.  Keep the cream at 85C for 5 more minutes (I found this part extremely difficult).  Take off the stove and leave to cool for a few hours or overnight.

Pour the cream into a cheese cloth lined colander.  Leave on the kitchen bench to drain until it has reached the desired thickness (usually like the thickness of Greek Yoghurt).  It will thicken a bit further when you put it in the fridge so you may want to allow for that.  If it gets too thick like mine did, you could thin it with a bit of yoghurt, milk or water.  Mascarpone can be stored in an airtight container in the fridge for up to 4 days.

Mascarpone makes an excellent quick dessert: it’s not too sweet and you don’t need much.