Making mascarpone is one of the easiest cheese making processes. It is much cheaper than the commercially bought one, and is even more delicious. All you need are 2 ingredients. Following are the simple steps to making MASCARPONE in your very own kitchen.
500 ml heavy whipping cream
7.5 ml fresh and strained lemon juice or 1/4 tsp tartaric acid
Glass jar with wide opening
Cheese cloth or cloth coffee filter
10 cc syringe
*If using a cheese cloth make sure to fold it over on itself so that it becomes thicker. You risk for the cooked cream to leak right through it if it is not thick enough.
Begin by pouring the cream into a pan on top of the stove. We used our Fontana Forni Wood Fired Pizza Oven to get the job done.
Bring the cream to a simmer while constantly stirring. With the help of a food safe thermometer make sure the temperature does not exceed 176°F-185°F, 80°-85°C. If it exceeds these temperatures the cream will NOT thicken properly.
As the cream simmers, measure out 7.5cc of lemon juice with the help of a 10cc syringe. Although the process is extremely simple, it is a bit scientific. So a syringe is the easiest way to get an exact amount needed for the making of mascarpone. If you choose not to use lemon juice you can also use 5 grams of citric acid. Set it aside for later use.
The cream will continue to simmer as you keep stirring for about 10 minutes. Be mindful for the temperature NOT to exceed 176°-185°F - 80°-85°C. Much of the water during this time of simmering and stirring will evaporate and cause the cream to begin to reduce and thicken up.
Remove the cream from the heat source while continuing to stir. Let the cream cool down to about 140°F - 60°C. You will notice steam that will continue to evaporate. Great sign! It is getting rid of the water present in the cream.
Once again place the cream on the heat source and simmer until it reaches 176°-185°F - 80°- 85°C. Continue stirring. This process will allow, once again, to get rid of more of the watery serum of the cream and consequently thicken it up. Simmer for an additional 5 minutes. Make sure NOT to exceed 176°-185°F - 80°-85°C.
Remove the cream from the heat source, and allow it to cool down to 140°F - 60°C while still stirring.
For the last time, bring the cream back to a simmer until it reaches 176°-185°F - 80°-85°C
Take it off the heat source and add the lemon juice. Keep stirring. You will notice the consistency of the cream will change and thicken.
You know it is ready when the cream begins to stay on the back of a spoon with a thick coat. Still runny, but thick enough to stick to the spoon. Continue stirring as it cools to about 140°F - 60°C.
Transfer the cream into a glass bowl and cover it up with a clean dishtowel making sure that steam can still escape. Let it cool for one hour.
While the cream rests, prepare the cheese cloth (you can double it up by placing one piece over the other) and set it on a bowl or jar. You can also use a cloth coffee filter as shown in the video.
Place the cheese cloth over a glass jar with a wide opening. Have clothes pins or clamps ready to secure the cloth to the edge of the jar. Place the clamps around the edge of the jar making sure that the cheese cloth does not sit on the bottom of the jar, but is elevated. It must hang low enough to hold the cream when poured over the cloth.
Pour the cream over the cheese cloth. Cover with some plastic wrap and place the bowl on the top shelf of the refrigerator. Here it will stay for 24 hours as the cream will have time to thicken up and get rid of the whey or milk plasma.
After 24 hours it is time to take the Mascarpone out of the cheese cloth and store it in a glass bowl provided with a lid, if you are not immediately using it.
Mascarpone cheese can be stored in the refrigerator for 3-4 days. Enjoy!
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