Making Mascarpone Cheese

My first attempt at mascarpone cheese was a fail. It took me a while to decide to try it again. I also had to make sure I had enough time to finish making it.

It turned out to be a lot easier than I thought it would be! I’m not sure what I did wrong the first time I tried this.

I found a general recipe at Cheesemaking.com to reference. All I had to work with was whole milk and ultra-pasteurized heavy whipping cream, so that is the recipe I used.

1 pint of heavy whipping cream

1 pint of whole milk

1/4 tsp of tartaric acid

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In this pic, the milk/cream mixture is about 180 degrees F. This part didn’t take long. Maybe 15 minutes.

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As soon as I added the tartaric acid, the mixture started curdling. The description of the mixture in the recipe as looking like cream of wheat is quite accurate.

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The curds were very small. Much smaller than when I make ricotta.

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This is the mixture after 20 minutes of cooling in the bowl.

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I’m out of cheesecloth so I had to use a paper towel instead to line my colander. It worked pretty well.

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Here is the cheese after an hour of draining in the fridge. I think it is a little bit grainer-looking than it is supposed to be. The interesting thing is that it didn’t feel grainy when I tasted it. I am hoping that it will smooth out overnight. We will see. If it doesn’t smooth out, it can probably still be used in a savory dish. If it does smooth out, I would like to use it to make tiramisu.

I had about 1 and 1/3 cups of whey left from draining the cheese. I used the whey to make potato bread.

I would like to try making mascarpone cheese using unpasteurized heavy cream but it is so expensive that I doubt I ever will!

-Lynn

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