How to Make Mascarpone Cheese
Please welcome our guest, Deeba Rajpal, from Passionate about Baking
When Nisrine invited me to do a blog post a few weeks ago, I said yes. I was honoured to be a guest at her beautiful blog Dinners & Dreams … recipes, people,places. It is reflective of the ‘connect‘ I endorse and celebrate in life. Food blogging has breathed new life into ‘connect‘ for me, and it is an absolute pleasure that I have crossed paths with Nisrine. My passion lies in baking, savoury and sweet. Fruits fascinate me, as does soft cheese.
My advice to you, don’t be frightened to experiment. That is the way cuisine was discovered. Play around with flavours and ingredients. Invest in basic equipment, and do make notes once you are done tasting. If unsure, make small quantities the first time. The heart ache is reduced if things go wrong, but don’t give up!
How to Make Mascarpone Cheese
Ingredients:
4 ¼ cups (1 liter) whipping cream
2 tablespoons fresh lemon or lime juice ( juice of 1.5 limes approx.)
Method:
Heat the cream over a waterbath until it reaches 180ºF/82ºC.
Stir in the lemon or lime juice and keep at the above temperature for a little while until it starts to become thicker.
Remove from heat. Cover and let sit at room temperature until the temperature is cooled down a bit.
Refrigerate for 12 hours or over night. The next day it will have thickened more.
Pour it in a strainer lined with a couple of layers of cheesecloth or clean towel. Refrigerate for 24 hours to let the whey drain.
For homemade ricotta and quark recipes, click here.
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Jennifurla — 12/02/2010 @ 7:45 pm
I bow down to you, who new it was this easy…certainly not me – thanks for sharing.
Rachel — 12/02/2010 @ 8:50 pm
Wow! I didn't know you could make homemade mascarpone. I'll definitely be using this recipe next time I make a dessert that features it!
♥peachkins♥ — 12/02/2010 @ 11:35 pm
WOW! I've never tried homemade mascarpone!you are so cool!
theUngourmet — 12/03/2010 @ 5:40 am
Yum! I'd love to try making mascarpone! Your dessert is gorgeous, Deeba. Great guest post!
Joanne — 12/03/2010 @ 11:40 am
Wow this is fantastic! Mascarpone is so super expensive and to be able to make it at home would be wonderful.
Deeba PAB — 12/03/2010 @ 12:48 pm
Thank you for having me over Nisrine… it's been a pleasure!
A Canadian Foodie — 12/03/2010 @ 1:34 pm
Really? How did it taste compared to the purchased? You must describe it! I cannot wait to try this. I just made paneer last night in 20 minutes (on my post today) and I cannot wait to get into all of these fresh cheeses. I will be bookmarking your "cheesy" posts!
:0
Valerie
Emily — 12/03/2010 @ 5:12 pm
I always keep a container of Trader Joe's mascarpone in my fridge for pasta dishes, I had no idea you can make it yourself. Thanks for this great post!
Nisrine Merzouki — 12/03/2010 @ 9:57 pm
Deeba–you are so welcome. It was a pleasure having you!
Magic of Spice — 12/04/2010 @ 2:28 am
Deeba, this is a wondrous guest post…I love your recipe for mascarpone :)
Nisrine, what a lovely guest post…I am new here but I come to find a friend. Your site is magnificent :)
Caffettiera — 12/06/2010 @ 10:23 am
Your cake is so beautiful. I tried making mascarpone cheese once with a similar recipe but it stayed quite liquid. Well I won't give up! Thanks for this post!
Fashion Meets Food — 12/06/2010 @ 6:44 pm
I love the fact that you posted this. My mum has been wanting to make mascarpone cheese, but all her recipes were tragic. Love your blog. I am your newest follower.
xo