Home mascarpone

Home mascarpone

Very tasty, delicate cheese with a creamy taste that just melts in your mouth - a home mascarpone. Ideal for a variety of recipes, mainly Italian cooking. It is well beaten, and the cream, prepared from mascarpone cheese, keeps the shape well. To be honest, mascarpone is not exactly cheese, since it does not contain any enzymes or sourdoughs. But, despite everything, it has a wonderful taste. If you cook mascarpone cheese at home, then it will not be worse in taste than the store - but much cheaper. This wonderful cream cheese consists of only two ingredients, and in cooking is very simple. And this means that even a novice mistress can cook it.



  • cream 25% or 30% fat - 1000 milliliters;
  • lemon - 1 piece.

Home mascarpone. Step-by-step recipe

  1. Pour cream into a small saucepan. And warm them up to 80-85 degrees, stirring constantly. Remove the warmed cream from the plate. Council. It is better to use a thermometer, but if you do not have it, then heat the cream to the state of the first pair, but in no case bring to a boil.
  2. Squeeze the juice from the lemon: for home mascarpone, we need 3 tablespoons.
  3. Pour the lemon juice into the preheated cream, stirring constantly. After a few minutes on the spoon, you can see small grains - this is the beginning of the formation of a homemade cream. Council. In the original recipe for the preparation of cream cheese Mascarpone use tartaric acid, but it can be replaced and lemon juice.
  4. We leave the mascarpone from the cream until it cools down completely. During the cooling process, the creamy mixture will become thicker.
  5. Drain the resulting creamy mixture with a linen or "wafer" towel: it needs to be rolled up and tied to get a bag with a piece of cream cheese. Council. Many mistresses use gauze for straining, which is stacked in several layers. But I do not recommend taking cheesecloth, since then it will be inconvenient to take out the finished cheese: it will get stuck in the gauze strips and become useless for future use.
  6. Then hang the bag to the top grate of the refrigerator, and put the capacity for the serum down.
  7. We express the home mascarpone for about 12 hours. The longer to express, the denser the consistency of cream cheese. On the average, about a glass of whey is expressed. As a result, 570 grams of home-made mascarpone leaves 5 liters of cream.
  8. Ready-made house mascarpone cheese must be mixed, since it is more liquid from below, than from above. And our cream mascarpone is ready.

Some mistresses instead of cream take sour cream, fermented baked milk and yogurt. The taste is also pleasant, but slightly different from creamy. Also, the cream cheese Mascarpone is also excellent for snacks. It perfectly shades the taste of dried tomatoes with basil, it is good in combination with red fish and anchovies. Has a pleasant light taste in pasta with fresh cucumbers and herbs.

Such a wonderful, delicate, home cream Mascarpone cheese is ideal as a cream for desserts "Tiramisu" and "Cheesecake." Excellent keeps the shape as creams for a variety of cakes. Perfectly combined in desserts with fresh fruits and berries: for example, with strawberries. After all, strawberries with cream are a classic of the genre. A strawberry in combination with a delicious cream cheese is a long-cherished taste in a new interpretation, which you will discover for yourself with the help of our website "I love to cook." And be sure to try mascarpone at home and home mascarpone cheese.

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