Homemade Mascarpone Cheese Using Cream Cheese

Pour cream into a double boiler fitted with a thermometer. Bring heavy cream to a simmer at 80 c 175 f. To make mascarpone you will need only two ingredients.

Olivia Luz

Heavy cream and an acidic coagulant such as lemon juice citric acid or vinegar. Many recipes call for a combination of both cream cheese and mascarpone so depending on the application cream cheese may be a good substitute especially in baked goods. You can also add a spoonful of sour cream or whipping cream to mimic mascarpone s airy meltaway consistency in dishes like risotto or soup. Simmer for another 3 minutes. Refrigerate for 24 hours before serving or using in recipes.

Again remove from heat and bring down the temperature to 140 f 60 c pour the cream into a glass bowl cover the bowl. Cover with plastic wrap and a clean tea towel on top. Place a sieve over a medium bowl line the sieve with about 3 4 layers of cheese cloth and pour the cooled cream onto the cloth and into the bowl. Heat the cream to 185 f 85 c stirring remove from heat until it reaches 140 f 60 c replace on heat heat again to 185f 85c and add the lemon juice. Ingredients 2 1 2 cups 20floz 565ml heavy cream 2 1 2 tablespoons lemon juice.

Remove from heat and let it cool down. Heat cream until the thermometer reads 185 degrees f 85 degrees c about 10 minutes. How to make mascarpone. Cook stirring constantly until cream thickens and curds start to form about 5 minutes step 2. Remove from heat and let it cool down.

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Cook stirring constantly until cream thickens and curds start to form about 5 minutes step 2. Again remove from heat and bring down the temperature to 140 f 60 c pour the cream into a glass bowl cover the bowl. Heavy cream and an acidic coagulant such as lemon juice citric acid or vinegar.