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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4 thoughts on “Making Mascarpone Cheese

  1. 2 cups or 16 ounces. The recipe said I would have about 10 – 13 ounces yield mascarpone with about 1 pint of whey. So I probably should have let mine drain longer.

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  2. I’ve only ever made paneer but have been curious about some of the other cheeses people make at home with minimal special equipment. Mascarpone/cream cheese has never been on my radar, I have to admit. I do have a couple of questions.

    Is tartaric acid the same as cream of tartar?
    What’s your yield from 2 pints of milk/cream?

    Liked by 1 person

    1. Tartaric acid is different from cream of tartar. I ordered my tartaric acid from a cheesemaking company. I’ve read a few other blogs about mascarpone though and they used lemon juice! I might try that the next time. My yield was about 1 pint of cheese. I probably should have let it drain longer though.

      Liked by 1 person

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