HOW TO MAKE THE CREAMIEST MASCARPONE CHEESE
Hi Bold Bakers!
Bold Baking Basics is back in full swing, and I’m excited to share what’s next with you!
From How to Make Cream Cheese to Homemade Buttermilk, these recipes and
techniques are here to provide you with the building blocks for all of your favorite
recipes.
From How to Make Cream Cheese to Homemade Buttermilk, these recipes and
techniques are here to provide you with the building blocks for all of your favorite
recipes.
My recipe for How to Make the Creamiest Mascarpone Cheese is one of my best yet,
as I know just how hard it can be to find this lovely rich Italian cheese. Now instead
of ignoring all the recipes made with this versatile ingredient, you can finally open
up a whole new world of sweet and savory dishes.
as I know just how hard it can be to find this lovely rich Italian cheese. Now instead
of ignoring all the recipes made with this versatile ingredient, you can finally open
up a whole new world of sweet and savory dishes.
WHAT’S THE DIFFERENCE BETWEEN MASCARPONE AND CREAM CHEESE?
The main difference between mascarpone and cream cheese is the fat content.
While cream cheese is made with whole milk, this cheese is made with heavy cream.
This is what provides that slightly sweeter, more buttery flavor, whereas cream
cheese is more like an actual savory cheese.
While cream cheese is made with whole milk, this cheese is made with heavy cream.
This is what provides that slightly sweeter, more buttery flavor, whereas cream
cheese is more like an actual savory cheese.
The neutral less acidic flavor of mascarpone really lends itself to sweet baking.
While the flavor of this and cream cheese is very different, they are made in a
similar way. To make the mascarpone you simply boil the cream over medium
heat then add the acid — in this case, lemon juice. After this mixture simmers
and thickens it is set aside in a sieve lined with cheesecloth or a thin kitchen cloth.
The mixture sits in the fridge overnight and what you’re left with the next day is
truly the creamiest homemade cheese.
While the flavor of this and cream cheese is very different, they are made in a
similar way. To make the mascarpone you simply boil the cream over medium
heat then add the acid — in this case, lemon juice. After this mixture simmers
and thickens it is set aside in a sieve lined with cheesecloth or a thin kitchen cloth.
The mixture sits in the fridge overnight and what you’re left with the next day is
truly the creamiest homemade cheese.
Never again do you have to worry about not being able to find this luxurious
ingredient, because it’s so easily made at home.
ingredient, because it’s so easily made at home.
WHEN TO USE MASCARPONE CHEESE,
AND WHAT IT CAN BE ADDED TO
This cheese is truly one of my favorite blank canvases. From flavoring with savory
herbs & parmesan, then adding it to lasagna or my Mushroom, Mascarpone & Egg
Pizza, to using it with classics like my 10-minute Tiramisu, homemade mascarpone
cheese is so versatile.
herbs & parmesan, then adding it to lasagna or my Mushroom, Mascarpone & Egg
Pizza, to using it with classics like my 10-minute Tiramisu, homemade mascarpone
cheese is so versatile.
I love using it in frosting, making a rich alternative to traditional cream cheese
frosting, or spreading it on crostini and topping it with toasted nuts and sliced figs.
Talk about YUM!
frosting, or spreading it on crostini and topping it with toasted nuts and sliced figs.
Talk about YUM!
IS THERE A DAIRY-FREE ALTERNATIVE TO MASCARPONE CHEESE?
There are dairy free alternatives out there, but they do have a bit of tang similar to
a cream cheese. KiteHill brand makes several nut-based cheeses, and this creamy
spread of theirs can be an alternative in your cooking and baking. While I think
there really is nothing quite like mascarpone, this is a great option for those that
are vegan or trying to avoid dairy products.
a cream cheese. KiteHill brand makes several nut-based cheeses, and this creamy
spread of theirs can be an alternative in your cooking and baking. While I think
there really is nothing quite like mascarpone, this is a great option for those that
are vegan or trying to avoid dairy products.
CAN MASCARPONE BE FROZEN?
Using mascarpone when fresh will yield you the best results, however if you find
yourself with extra mascarpone you can wrap it up well and freeze for up to 6
weeks. To use, I let it defrost in the fridge overnight, then I use as normal — all it
needs is a good stir.
yourself with extra mascarpone you can wrap it up well and freeze for up to 6
weeks. To use, I let it defrost in the fridge overnight, then I use as normal — all it
needs is a good stir.
Just note that frozen mascarpone may lose some of its texture and flavor, and
because of that the thawed cheese is best suited to cooked dishes, such as sauces,
soups and casseroles, but not the best for Tiramisu.
because of that the thawed cheese is best suited to cooked dishes, such as sauces,
soups and casseroles, but not the best for Tiramisu.
The Creamiest Mascarpone Cheese
Prep Time
20 mins
Cook Time
15 mins
Total Time
20 mins
It might be hard to find mascarpone cheese in the store, but it is not hard to make!
Open up a whole new world of sweet and savory dishes!
Open up a whole new world of sweet and savory dishes!
Course: Ingredient
Cuisine: Italian
Servings: 1 1/4 cups
Ingredients
- 2 1/2 cups (20floz/565ml) heavy cream
- 2 1/2 tablespoons lemon juice
Instructions
- Pour the heavy cream into a medium saucepan and bring to a simmer.
- Once the cream comes to a simmer add the lemon juice and whisk until the cream begins to thicken, roughly 13-15 minutes.
- When thickened, turn off the heat and transfer the pan to an ice bath. Allow to cool for 10 minutes.
- Place the lined sieve inside a slightly larger bowl and transfer the cooled cream to the lined sieve.
- Cover the cream and store in the fridge for 24 hours.
- After 24 hours the cream will set and you will get a little bit of whey from the cream into the bowl that you placed below the strainer. Save this to use for other recipes. What's left in the cheesecloth* will be a thick mascarpone cheese.
- If your cream is firm leave it out a room temperature.
- This mix yields you 1 1/4 cups (roughly 11 oz) of mascarpone .
container for up to 5 days.
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