Mascarpone Cheese Recipe - Make Cheese - Cheese Making Supply - Information

9/20/2020 Mascarpone Cheese Recipe | Make Cheese | Cheese Making Supply
Mascarpone Cheese Making Recipe

Mascarpone is a triple-creme cheese made from fresh cream.
Traditionally, this was made from the fresh milk of cows that
have grazing pastures filled with fresh herbs and flowers. The
freshest milk is still the best best option but a great Mascarpone
can also be made with cream from the store.
YIELD AGING SKILL LEVEL AUTHOR

1 pound time none beginner Jim Wallace
Ingredients Equipment
1 Pint of Milk (Not Good Thermometer
UltraPasteurized)
Spoon or Ladle
1 Pint of Heavy Cream
(UltraPasteurized is Large Colander
fine) Butter Muslin
1/4 tsp Tartaric Acid or
1 Packet C33 Creme
Fraiche Culture
Calcium Chloride for
pasteurized milk
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About the Milk and Cream

The traditional Mascarpone is considered to be best with a 20-
25% butterfat mixture and this can be made by combining
milks and creams from various sources.
The milk portion can not be Ultra Pasteurized because it

must provide the proteins for the curd to firm properly for
draining. It is best to use a milk pasteurized at traditional
temperatures of 162°F. The higher temperature process
(but not UP) will work, but just not as well because the final
cheese tends to become grainy and the yield less.
If you are using store bought and cold stored milk, we

recommend adding calcium chloride for a better yield.
The cream portion can be Ultra Pasteurized if this is all that
is available. This is the portion providing the richness and
silky texture for this cheese and will be held loosely within
the matrix of proteins developed by the milk.
I have found that a 1:1 mixture of whole milk (3.25% fat) and
heavy cream (36-40% fat) make a good blend to work with for
Mascarpone. One pint of each will yield about 10-13 oz of
finished Mascarpone depending on the milk quality and how
long it drains.
Of course, if you have your own Jersey cow, the best

Mascarpone will be made by allowing the cream to rise
overnight and skimming it in the morning.
If you care to make up a different milk/fat ratio this table may

help.
Cream % Content in Dairy Products
Heavy Whipping Cream 36-40%
Light Whipping Cream 30-36%
Light or Coffee Cream 18-30%
Single Cream 20%
Half and Half 10.5% (10-18%)
Whole Pasteurized milk 3.25%
A Wonderful Creamy Dessert Cheese

The last recipe we worked on was cream cheese so naturally,
Mascarpone was next on our list.
A rich and creamy cheese for making fabulous Tiramisu,

topping for the fabulous fresh fruits of summer, or just for the
decadence of spreading it on fresh baked breads, muffins, etc.
Mascarpone is synonymous with dessert preparation.
This is a classic Italian cheese known well to pastry chefs

throughout the world, especially for making the classic
dessert, Tiramisu, as well as many other wonderful treats such

as mixed with ricotta for filling those wonderful Italian
Cannoli. Can you say "cream cheese on steroids."
Mascarpone is so easy to make that many chefs simply make

a fresh batch when needed and you can too. With this recipe
it's easy to make cheese at home in your kitchen.
Other uses for Mascarpone are:
Toppings for desserts (the most recent batch went onto a

pear tart for dessert last night)
Mixed with fresh cut fruit and a splash of brandy or rum
Add as a creamy finish to pasta (but do not cook in the pan
as it will separate)
Added to dishes like Stroganoff instead of sour cream for
added richness
As an addition to Polenta when serving
Just let your imagination run wild
A Bit of History
Mascarpone is a triple-creme cheese made from fresh cream.
Traditionally, this was made from the fresh milk of cows that
have grazing pastures filled with fresh herbs and flowers. The
freshest milk is still the best for this but a great Mascarpone
can also be easily made with cream from the store, as we will
show you.
This cheese originated in the Lombardia region of Italy just

below the famous Lakes of the north. It is milky-white in color
and a thick cream that is easily spread. When fresh, it smells

simply of milk and cream, and often is used in place of butter
to thicken and enrich risotto.
Variations in Style
The process begins with allowing the cow's milk to stand.
Then, after rising naturally to the milk surface, the cream is
skimmed off into a metal pan (today you can just use cream
from the store).
Traditionally: The cream is collected and heated to 185-

190°F in a double boiler to prevent scorching the cream
solids. A small amount of tartaric acid is then blended in
water and added to the hot cream. This mixture thickens
shortly and is then transferred to a draining cloth to allow
the whey to drain away.
This is a process quite similar to making Queso Blanco or

Panir but much richer in fat. It's quick and easy but the
resulting cheese is not quite as smooth as the recipe with a
starter culture.
An Alternative Process: The same cream can also be ripened
naturally with a bacteria culture. The cream is heated only
to 86°F, the culture is added and allowed to ripen for 10-12
hours forming a thick but soft curd.
This process is much like that of making cream cheese but

much richer and the Mascarpone is much moister and more
spreadable.
This one takes some time for ripening (you can be doing
something else or sleeping while this goes on) but the result
is much smoother and creamier than the process above.
After the curd forms in either process, it is allowed to drain
refrigerated for 12 hours while the whey separates. The
amount of time it drains will determine the final dryness and

texture of the cheese.

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9/20/2020 Mascarpone Cheese Recipe | Make Cheese | Cheese Making Supply

Mascarpone Cheese Making Recipe

YIELD AGING SKILL LEVEL AUTHOR

About the Milk and Cream

The milk portion can not be Ultra Pasteurized because it

If you are using store bought and cold stored milk, we

Of course, if you have your own Jersey cow, the best

overnight and skimming it in the morning.

If you care to make up a different milk/fat ratio this table may

Cream % Content in Dairy Products

Heavy Whipping Cream 36-40%

Light Whipping Cream 30-36%

Light or Coffee Cream 18-30%

Single Cream 20%

Half and Half 10.5% (10-18%)

Whole Pasteurized milk 3.25%

A Wonderful Creamy Dessert Cheese

A rich and creamy cheese for making fabulous Tiramisu,

This is a classic Italian cheese known well to pastry chefs

dessert, Tiramisu, as well as many other wonderful treats such

Mascarpone is so easy to make that many chefs simply make

Other uses for Mascarpone are:

Toppings for desserts (the most recent batch went onto a

This cheese originated in the Lombardia region of Italy just

and a thick cream that is easily spread. When fresh, it smells

Traditionally: The cream is collected and heated to 185-

This is a process quite similar to making Queso Blanco or

This process is much like that of making cream cheese but

amount of time it drains will determine the final dryness and

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