Making Mascarpone at home using Heavy Cream, Freeze dried starters and a Yogurt maker.
Mascarpone is acid-set cream cheese with high-fat content.
The difference between mascarpone and yogurt cream cheese is mainly in the fat content, as the yoghurt cream cheese, contains less fat because it is made from whole milk, not heavy cream like mascarpone.
It originated from Lombardy(Italy, south of Milan). It is the main ingredient in many desserts like tiramisu and also risotto.
Mascarpone is a mild and creamy fresh cheese with a consistency similar to thick crème fraîche
One of the variants is made as you strain well Crème fraîche.
You will need:
1L of double or heavy cream
Starter cultures or ready yogurt or ready kefir. If ready yoghurt or ready kefir are used, they can reduce the incubation time to 3-6 hours only.
Electric or non-electric yoghurt maker, multicooker or any device that can maintain a temperature of 30-40C degrees for 12-18 hours
Pour the heavy or double cream into a bowl or any container. Warm it to lukewarm, but not hot.
Add the starter and stir well for about 3-5 min.
Transfer to the yogurt-maker or your multicooker or any incubation device that you might have(hot water flask, for example)
Incubate at 30-40C degrees for 12-18 hours(when a freeze-dried starter is used or 3-6 hours if ready yogurt (ready kefir) is used as a starter. Keep an eye on the mix with no stirring or shaking after the 12th hour(freeze-dried starter is used) or after 3rg hour(if ready, yogurt or kefir are used)
When ready, the cream should be as thick as creamy yogurt.
Then use cheesecloth or a strainer and strain the mix over a bowl in the refrigerator. You can place the mix, strainer and bowl in a large container with a lid to protect the mixture from other flavours in the fridge during the straining process.
Refrigerate with a closed lid to avoid contamination. Like yogurt, refrigeration will improve the flavour and, after some time, will gradually enhance the taste.
Another way to make mascarpone is to use lemon instead of starter cultures(freeze-dried or ready yoghurt or ready kefir)
You will need 1L of heavy or double cream
4-5 tablespoons of lemon Juice
Pour the heavy cream into a saucepan and bring to a simmer or about 80C. Stir to prevent burning of the cream
Remove from heat until the temperature decrease to about 60C
Add the lemon juice and whisk until the cream thickens roughly 10-15 minutes.
When thickened, transfer the pan to an ice bath. Allow cooling for 10 minutes.
Use a strainer or cheesecloth inside a slightly larger bowl and transfer the cooled cream to it.
Cover the cream and store it in the fridge for 24 hours.
After 24 hours, the cream will set, and you will get a bit of whey from the cream into the bowl you placed below the strainer. What’s left in the cheesecloth will be a thick mascarpone cheese.
Store refrigerated in a closed container.
