Mascarpone is a light and fluffy soft cheese that is traditionally used to make tiramisù and cannoli. Alternatively, mascarpone is delicious mounded in a bowl and topped with fresh fruit.
15 minutes
45 minutes
4
INGREDIENTS AND EQUIPMENT AVAILABLE AT CULTURES FOR HEALTH
Fresh Cheese Making Kit
Fresh Cheese Making Kit
$32.99
Our most comprehensive choice, the Fresh Cheese Kit contains two starter cultures and supplies to make five different varieties of soft cheese - feta, cottage cheese, cream cheese, fromage blanc, and traditional quark. Kit contains a Mesophilic Cheese Culture, a Fresh Cheese Culture, calcium chloride, vegetable rennet, cheese salt, butter muslin, a thermometer, and an instruction and recipe booklet.
Packaging and Equipment in the kit may appear different than pictured.
Tartaric Acid
Digital Thermometer
Digital Thermometer
$19.99
Temperature is extremely important when it comes to baking. Eliminate any guesswork with this instant-read digital thermometer so you can keep track of your dough temperature, ambient temperature!
*Requires 2 AAA batteries, not included
Butter Muslin
Butter Muslin
$5.99
Butter Muslin is a tightly woven cloth, similar to cheesecloth, used for draining, pressing, and straining soft cheeses, yogurt or milk kefir. Butter muslin cloth also works as a breathable jar cover for all sorts of fermenting applications.
INGREDIENTS:
- 1 quart cream or half-and-half
- ¼ tsp. tartaric acid or 2 tablespoons lemon juice
- Digital Thermometer
- Butter muslin or tight-weave cloth
INSTRUCTIONS:
- In a double boiler, gently heat cream to 190°F. Use a thermometer to avoid overheating.
- While cream is heating, dissolve tartaric acid in 2 Tbsp. of water.
- Once the cream has reached 190°F, remove from heat and add the tartaric acid solution. Whisk thoroughly into the cream for 30 seconds.
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Allow the cream mixture to sit for 5 minutes, stirring occasionally. The cream will thicken to a consistency similar to farina and should coat the back of the spoon.
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Place a colander in a bowl and line the colander with sterile butter muslin or a sterile tea towel. Pour the coagulated cream into the cloth and let the whey drain for 1 to 2 hours or until the desired consistency is achieved. Spoon the mascarpone into a storage container and place in the refrigerator to chill. As it chills it will continue to thicken a bit. While mascarpone should be consumed within a day or two for optimal flavor, it can be stored in the refrigerator for up to a week.
