MASCARPONE

www.bellaonline.com
Paula Laurita
This recipe is easy to follow. The hardest aspect will be obtaining tartaric acid. Tartaric acid is naturally
occuring in grapes. You should be able to purchase it at pharmacies, grocery stores, or stores that sell wine
making supplies. It's inexpensive, so you can buy a large quantity to keep on hand. Do not confuse tartaric
acid with cream of tartar.
While making mascarpone cheese isn't difficult, you need to plan ahead. The cheese will need to rest for at
least a day before use. This cheese won't have perservatives and will need to be consumed within a few
days.
Mascarpone Cheese
Ingredients

1 pint heavy cream

1/2 tsp tartaric acid
1/4 tsp confectioner's sugar

Directions
1. Fill the bottom of a double boiler with enough water to touch the top pan, but the top should fit
neatly and not "float." Bring to a simmer.
2. Pour the cream into the top of a double boiler and place over simmering water.
3. Add the confectioner's sugar and whisk constantly.
4. When the cream is warm add the tartaric acid. Whisk over the heat until the cream reaches a
temperature of 180 degrees.
5. Remove from heat and allow to cool, whisking occasionally.
6. Pour the mixture into a bowl through a thick cheesecloth, or line a fine metal strainer with a coffee
filter.
7. Cover the bowel and refrigerator for at least 12 hours before use.

http://www.heavenlytiramisu.com/mascarpo.htm
How Mascarpone Is Made
The cow's milk is allowed to stand, and after rising naturally to the milk surface, the cream is skimmed
off, poured into metal containers, and heated in a double boiler. Once it reaches 185 degrees Fahrenheit
(85 Celcius), tartaric acid blended in water is added; the mixture thickens shortly, becoming very dense.
It is allowed to rest refrigerated for 12 hours in special containers, where the whey separates. The
mascarpone (minus the whey) is placed in cloth bags and allowed to further purge its whey for 24
additional hours.

Nutritional Information: Mascarpone has 453 calories for each 100 grams (3-1/2 oz.) and a
relatively high fat content of 47%. It contains very little protein.
How YOU Can Make Mascarpone
For those who wish to create their own mascarpone, there are several ways to go about it. One way is to
obtain a Mascarpone Kit, available on-line from the New England Cheesemaking Supply Company for
$12.95 plus shipping and handling. They say, "Our easy-to-use kit comes with everything needed to make
mascarpone . . . (the) kit comes with a recipe booklet, tartaric acid, fine cheesecloth and a dairy
thermometer with case." We are not endorsing or recommending this kit, but present the information here
for your use and decision. It is available at "http://www.cheesemaking.com/catalog/mas_kit.htm".
In the Prodigy Guest Chefs Cookbook, Nick Malgieri posts this recipe for making 1 pound of mascarpone.
You will need 1 quart whipping cream (not ultra pasteurized) and 1 tablespoon white wine vinegar (or
lemon juice).
1. Choose a stainless steel bowl that fits inside a large saucepan without touching the bottom of the
pan.
2. Add water to the pan and place the bowl in the pan so that the bowl touches the surface of the
water but still sits firmly on the rim of the pan.
3. Remove the bowl, place the pan on medium heat, and bring the water to a boil.
4. Place the cream in the bowl and place over the boiling water.
5. Adjust the heat under the pan to medium, and heat the cream, checking the temperature often with
an instant-read thermometer, to 190 degrees Fahrenheit, stirring occasionally.
6. Stir in the vinegar, continuing to stir gently until the cream begins to curdle.
7. Remove the pan from the heat, cover, and allow the curds to firm up for 10 minutes.
8. Line a strainer or colander with dampened cheesecloth, napkin, or coffee filters.
9. Set the curds into the strainer.
10. Allow the mascarpone to cool to room temperature, cover the strainer tightly with plastic wrap.
11. Refrigerate for 24 hours to allow the cheese to finish draining and become firm.
12. Store in the refrigerator in a tightly covered container.
13. Use within 3 to 4 days.

Vi's Alternate Mascarpone Recipes

You might want to provide some alternative mascarpone recipes. The one you list, with vinegar or lemon
juice, is not authentic. Indeed, the recipe describes the cream curdling, and instantly I think, "Wah! All
that lovely creamy texture ruined!" Mascarpone does not involve "curds and whey" like other cheeses do.
What you do with making mascarpone is merely lightly fermenting and altering the consistency of the
cream.
I enclose the two recipes I use, both authentic, both delicious, and as easy as falling off a log. You don't
need a kit, or fancy ingredients, or even much time. Mascarpone takes 12-24 hours to set, but the actual
work time is a matter of minutes.
Recipe #1 (Source unknown)
You'll need 1 pint (600ml) of fresh cream, and 1/2 teaspoon of tartaric acid (available from pharmacies
and some grocers).
1. Pour the cream into the top of a double boiler and place over simmering water.
2. When the cream is warm, add the tartaric acid, and stir until cream reaches a temperature of 180
degrees (75-80 Celsius). Use a candy thermometer.
3. Remove from heat and allow to cool, stirring occasionally.
4. Pour the mixture into a bowl lined with thick cheesecloth or a doubled-over tea towel, and leave in

a cool place for at least 12 hours, preferably 24.

5. Consume within 48 hours.
Giuliano Bugialli's Mascarpone
This is a sweeter recipe than the one above.
Ingredients: 1 quart (1 liter) fresh heavy cream, 1/4 tsp. tartaric acid (available from pharmacies and some
grocers)
1. Place cream in a glass casserole or bowl, and place casserole into a larger flameproof pan.
2. Add cold water to a larger pan. Place the pan over medium heat and bring the cream to a
temperature of 180 degrees (75-80 Celsius). Use a candy thermometer), stirring every so often
with a wooden spoon.
3. As soon as the cream reaches the EXACT temperature, remove from the heat, add tartaric acid,
and stir with a wooden spoon for 30 seconds.
4. Remove glass casserole or bowl from the larger pan, and stir another 2 minutes.
5. Line a fine-mesh basket or strainer with thick cheesecloth and pour in cream mixture.
6. Allow to stand for 12 hours in a cool place or on the bottom shelf of the refrigerator.
7. Prepare four 9-inch squares of cheesecloth.
8. Divide mascarpone in four.
9. Place a quarter of it on each square of cheesecloth and fold like a package, without tying it.
10. Place packages on a plate and refrigerate for another 12 hours before using.

How To Substitute For Mascarpone

Sometimes, it's a lot easier just to substitute. Tiramisu creators have used ricotta or cottage cheese as
successful substitutes by whipping the cheese until it is smooth.
Other sources have created their own substitutions. In the Epicurean Chef's Forum, "Kim" posted the
following: "I found a substitution that worked okay is 8 ounces of softened cream cheese, plus 3
tablespoons of sour cream, plus 2 tablespoons of heavy cream (liquid, not whipped).
In "The Cook's Thesaurus," the following are suggested: (1) Blend 8 ounces softened cream cheese with
1/4 cup whipping cream, or (2) blend 8 ounces softened cream cheese with 1 tablespoon cream or butter or
milk, or (3) Blend 6 ounces softened cream cheese with 1/4 cup butter and 1/4 cup cream (or Montrachet).
Tasty Substitute

William Bohannon's Creole Cream Cheese

Ingredients

SKIM MILK, gallon

RENNET, 1 tablet
WHOLE BUTTERMILE, cup whole buttermilk
NONFAT DRY MILK,1 1/4 cup
CREAM OF TARTAR, pinch

Directions
1. In a large microwave dish heat the milk to 170F (75C) and hold for 20 minutes, using the
"Hold" function and the microwave probe attachment.

2. Immediately stir in the other ingredients to blend.

3. Cover with plastic wrap and let stand for 24 hours at room temperature.
4. Drain and discard liquid from the cheese clabber.
5. Line a colander with 2 layers of cheese cloth and turn cheese into colander.
6. Place colander over bowl for more draining.
7. Cover with plastic wrap and refrigerate for 36 hours.
8. Place finished cheese into bowl use as desired.
9. Keeps 2 weeks covered in the fridge.
10. Makes 12 ounces
Notes: The cheese only took 3 hours to make. After the Rennet tablet (crushed well) was sprinkled in the slightly
cooled milk mixture, it clabbered right away (about 1 1/2 hours). I drained it in the collander then put it in the cheese
cloth and wrung it dry carefully. The cheese needed several wringings with rest in between for sufficient drainage.
The finished cheese resembles Feta crumble cheese but the flavor is like mild mascarpone. I put it in the food
processor on high speed until it was very smooth and creamy like mascarpone. I freshened the taste with a few
drops of lemon juice (store bought mascarpone contains citric acid). The cheese was not quite a smooth as the
commercially whipped kind but the flavor was very good. This recipe is the closest thing to mascarpone that one can
make at home with ease. A little tinkering with the proportions should yield a very good clone.

Erin Josefchaks Mascarpone Substitution Recipes

I live in an Italian neighborhood and, a while back, I did a bit a research to find my own substitutions
since mascarpone cheese is very expensive. Here are some ideas. The first one is lower in fat but the
second is closer to what mascarpone cheese tastes like.
Recipe 1
1 cup cold water
1 (14-ounce) can fat-free sweetened condensed milk
1 (1.4-ounce) package sugar-free vanilla instant pudding mix
1 (8-ounce) block 1/3-less-fat cream cheese, softened
1 (8-ounce) tub frozen reduced-calorie whipped topping, thawed
Combine first 3 ingredients in a large bowl; stir well with a whisk.
Cover surface with plastic wrap; chill 30 minutes or until firm.
Remove plastic wrap, and add cream cheese.
Beat with a mixer at medium speed until well-blended.
Gently fold in whipped topping.
Recipe 2
8 ounces of softened cream cheese
3 tablespoons of sour cream
2 tablespoons of heavy cream (liquid, not whipped) 35% whipping cream
Combine all ingredients. Use a substitute for mascarpone when making Tiramisu.