Mascarpone made an appearance in my kitchen in the late 1970s, when I first tried my hand at making that wonderful layered Italian dessert, Tiramisu. Now, almost forty years later, I wish I had a penny for all the times I have purchased a tub of the rich and creamy curd 'cheese'. If only I had tried making it home back then!
Mascarpone is divine when spooned over freshly made hotcakes or pikelets and served with fruit, per my dish in the photograph above. I love serving it at Christmas as a side to a bowl of new season berries and cherries. I call this my 'Ambrosia Cream'. Simply whip mascarpone with some fresh cream, add a little icing sugar and the pulp and seeds of a passionfruit. It is also lovely whipped with eggs, caster sugar, cream, citrus zest and Cointreau, before being baked in a shortcrust pastry shell. Yum!
In Chalk and Cheese, the cheesemaking bible, Australian expert Will Studd notes that mascarpone originated in Italy in the late sixteenth century and points out that it is not technically a cheese because it is not churned. In fact, the process for making mascarpone is similar to the way in which yoghurt is made, and it is relatively simple. Culture is added to pure cream and milk, then the mixture is gently heated before being incubated. The curd is then hung to drain, which allows it to thicken to a soft 'dollop-able' texture. Mascarpone can also be made at home by heating cream in a double boiler, before adding lemon juice (or a mild solution of tartaric or citric acid and water) to the pot. It's worth pointing out, though, that mascarpone made with culture is richer in flavour, creamier and smoother in texture, and, thus, spreads more easily too. At the Cheesemaking Workshop Peter and I attended last year, I bought myself an electric yoghurt maker and have been making my own mascarpone ever since. This technique is inexpensive and almost ridiculously easy. I say almost, because you will need to get your hands on some Thermophilic starter (freeze dried granules of Type T bacteria), and you'll also need a yoghurt maker. MAKING MASCARPONE IN A YOGHURT MAKER 700mls UHT milk (or fresh milk*) 300mls pure cream 1/10th of a teaspoon of freeze dried granules of Thermophilic lactic culture Pour the milk and cream into the yoghurt maker. Add a minuscule 1/10th of a teaspoon (only) of freeze dried granules of the T-culture to the liquids and stir well. Pop the lid on, switch on the yoghurt maker and incubate for 16-20 hours. Leaving the cream in the covered container, cool it in the refrigerator for three to four hours. Next, line a deep bowl with a square of clean cheesecloth or muslin. Spoon the mascarpone cream into the cloth. Gather the four corners of the cloth together and tie in a knot. Now, hang the muslin bag containing the ball of mascarpone cream onto the handle of a wooden spoon, and suspend it over a suitable container (see my image below). Refrigerate for 24-48 hours (noting that the longer you leave it to hang, the firmer it will become). After this time, spoon the mascarpone into an airtight container and store it in the refrigerator. It will keep this way for about a week. This quantity makes around 500g of mascarpone. *Important note: If you use fresh milk, heat it to 90 degrees C, then cool it to 40 degrees C before adding it to the yoghurt maker. Adapted from the technique used by The Cheesemaking Workshop's Lyndall Dykes and Susan Meagher.
Tell me dear readers and fellow cooks, have you tried making mascarpone? Do you use it in your cooking?
53 Comments
19/4/2015 01:40:50 am
I love making mascarpone because it is so easy but also so much cheaper than buying it. I make yogurt in a thermos instead of a yogurt maker-there's a lot of crossover with these items :)
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Lizzy
19/4/2015 07:14:08 pm
Me too, Lorraine, it is indeed MUCH cheaper. Clever you making yoghurt in a thermos! xo
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Lizzy
19/4/2015 07:14:24 pm
Glenda, thank you, it truly is!
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19/4/2015 02:39:05 am
I make a German cheese called Quark with this machine. All you need to make quark is buttermilk. Quark is a creamy soft cheese that is great on toast and cheesecakes.
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Lizzy
19/4/2015 07:14:45 pm
Oh Gerlinde, that quark sounds wonderful! Thank you for sharing.
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19/4/2015 02:58:18 am
Fantastic! Thanks for posting this & for simplifying the process. I have everything I need to make this so I am going to give it a go. I love making my own cheese.
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Lizzy
19/4/2015 07:15:28 pm
My pleasure Tania. I had to think twice about it, because I worried that not everyone will have a yoghurt maker, but it is such a delicious thing to make!
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19/4/2015 11:35:11 am
I do love mascarpone cheese but I have never made it. And yes, the cheese has so many uses and it does look wonderful spooned over your pikelets. I didn't know the cheese could be made using a yoghurt maker xx
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Lizzy
19/4/2015 07:16:02 pm
It's so simple, Charlie, that's the best thing... and it tastes so lovely xo PS glad your puppy is stable xox
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19/4/2015 11:51:52 am
Mascarpone is so divine, I must try making my own!
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Lizzy
19/4/2015 07:16:15 pm
Absolutely, Laura!
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Lizzy
19/4/2015 07:16:31 pm
Amanda, absolutely... you will love it!
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It is true Liz, making mascarpone is so easy! I did the same course and have the same yoghurt maker. Now I order the starter online and it comes in no time. I prefer the texture and taste of the homemade mascarpone to the shop bought one. I like to use it mixed with fresh cream in meringue cakes. Yum!
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Lizzy
19/4/2015 07:17:17 pm
Hi there Christine! Wasn't the course fab! So glad that you make your own too... and, like you, I prefer the taste of home made. Great suggestion mixing it with meringue cakes! x
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19/4/2015 12:28:56 pm
I've been eating mascarpone since the (ahem) mid 1960s, usually in cakes or desserts but I've recently discovered something a bit different. It's risotto with mascarpone and pink peppercorns. Sounds fab, haven't tried to make it yet tho.
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Lizzy
19/4/2015 07:17:43 pm
Oh what, wow Ambra, that risotto sounds fab! Do let me know when you've made it! xo
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Eha
19/4/2015 03:48:13 pm
Love mascarpone. Like Lorraine make my yogurt in a dedicated thermos. Have to get the starter- oh yes I shall!!
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Lizzy
19/4/2015 07:18:11 pm
Oh yes, Eha, do, and let me know! Clever ladies making yoghurt in the thermos!
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Lizzy
19/4/2015 07:18:32 pm
Thanks so much, Elizabeth, you are going to love it! xo
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19/4/2015 07:52:01 pm
How do you measure 1/10th of a teaspoon? I love mascarpone!
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Lizzy
21/4/2015 10:13:21 am
Hi Maureen, there are spoon measures for that amount... but basically it's a pinch.
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19/4/2015 08:16:28 pm
Now I wish I had not given my yoghurt maker away! I never knew it was so simple to make at home Liz :) PS I will be overseas from Thursday and will not be able to visit while away
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Lizzy
21/4/2015 10:12:49 am
Gah, Tandy... happy travels my friend! : ) xo
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Lizzy
21/4/2015 10:12:27 am
Thanks Giulia... absolutely worth it!
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19/4/2015 11:14:00 pm
I made marscapone a few years ago and I couldn't believe how easy it was. But making it in a yogurt maker sounds even easier! Wish I had one.
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Lizzy
21/4/2015 10:12:05 am
Well worthwhile, Eva, especially if you love mascarpone.
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20/4/2015 03:24:35 am
Mascarpone for pancakes and waffles, ahhh! Pretty handy tips to be learnt here...Thank you!
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Lizzy
21/4/2015 10:11:17 am
Thanks Krista. Mascarpone is one of those yummy things, isn't it.
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20/4/2015 02:49:25 pm
I love using mascarpone but have never tried to make it at home. You make it look super easy!
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Lizzy
21/4/2015 10:10:54 am
Thanks Jenny, it truly is super easy!
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Lizzy
21/4/2015 10:10:25 am
HI Fran, I'm sure you could... most certainly, given that many people make it in a thermos!
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Lizzy
7/5/2015 10:52:08 am
I love Italian cheesecake, Liz x
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Lizzy
7/5/2015 10:51:47 am
Jane, yes, indeed... do try this... you will not be sorry,
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21/4/2015 02:51:02 pm
You make it sound so easy to make. Making my own soft cheeses like this are on my to do list for home, now just to find the time.
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Lizzy
7/5/2015 10:51:22 am
Yes, I hear you about the timing issue, Sara, but this is well worth it, love.
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21/4/2015 07:16:17 pm
You're very clever to make marscapone in the yoghurt maker! It would never have occurred to me. That cheesemaking course has been well worth it for you! xx
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Lizzy
7/5/2015 10:50:53 am
Fiona, we learned so much at the cheesemaking workshop... truly.
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Lizzy
7/5/2015 10:50:29 am
Beck, absolutely! Well worth it.
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23/4/2015 04:19:45 am
Yum!! I love marscapone, and I agree there are so many great reasons to make your own. Thanks for sharing!
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Lizzy
7/5/2015 10:50:06 am
Mary Frances, thank you kindly, I do hope you try this one out x
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Lizzy
7/5/2015 10:49:43 am
David, I reckon you'd have fun doing this!
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Sue N
29/2/2016 05:02:39 pm
Thank you so much for sharing
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Lizzy
29/2/2016 05:05:42 pm
Hi Sue... I bought the starter from the Cheesemaking people http://www.bizzylizzysgoodthings.com/blog/the-art-of-making-cheese-blessed-are-the-cheesemakers I think you might be able to do it in an easy yo.
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Cooking and writing have been a lifelong passion. Join me as I share with you my favourite recipes; postcards and morsels from my travels; conversations with cookery writers and chefs; and news on food, cookbooks and cooking. - Liz Posmyk
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