Homemade mascarpone cheese is REALLY easy to make!
For this year’s Thanksgiving, I changed-up my recipe for mashed potatoes to one which has mascarpone in it. I went with a roasted garlic potatoes recipe again, but this time the potatoes were whipped instead of mashed. In the recipe comments, someone remarked that they made their own mascarpone cheese and I was inspired to do the same.
They mentioned they also saved dough in the process over buying premade, but I didn’t save ANY dough in the process. In fact it would have been cheaper to buy mascarpone, but the additional money was well spent anyhow for an education. In this post, I will share how I made out making my own mascarpone cheese. I followed the steps in this food.com recipe and doubled it.
The first step is to bring heavy cream to a near boil at 190 degrees. For my setup, I used a whisk, saucier pan (this or this or any other brand’s round-bottomed saucier), with a lipped Pyrex glass bowl and a leave-in thermometer.
I filled the pan with enough water to reach the bowl, but not so much that the water would spill over into the bowl. The lipped Pyrex bowl proved even more handy as it blocked any boiled over water from reaching the cream inside the bowl.
I was able to relatively quickly bring the heavy cream to 160 degrees, but every degree up to 170 was painstakingly slow. I also constantly whisked to ensure no cream was burning or sticking to the pan. To bring the cream from 170 to 190 degrees, I microwaved the it for 2 minutes, and stopped it after 1.5 minutes to check on the temp. I’m glad I did because it was already boiling. I let it cool down before adding the lemon juice.
Next, I added the fresh lemon juice and stirred. I watched the mixture thicken to the point of being able to coat the back of a spoon.
After simmering on the heat for 10-15 minutes, I removed it and let it cool. After an hour or so, I poured the mixture into a nut-milk bag and placed it in a stainless steel mesh colander over the same Pyrex bowl to allow the liquid to drain.
I let the mixture sit in the fridge for 24 hours to firm-up and had a very nice result. The picture below shows my draining set up, the nut-milk bag, and of course the finished mascarpone. The cheese tasted very delicate and firm…reminiscent of buttercream.
So! Would I make it again in the future? Yeah, whynot…it was easy and tasty and only had two ingredients. Would I do it for financial reasons? Nope! Unless I could somehow find inexpensive heavy cream. I did use organic cream and I bought it in the ~2 cup sized cartons. Maybe using non-organic heavy cream would result in more competitive result in the pricing.