Mascarpone Cheese Recipe - Make Cheese - Cheese Making Supply

9/20/2020 Mascarpone Cheese Recipe | Make Cheese | Cheese Making Supply
Mascarpone Cheese Making Recipe

Mascarpone is a triple-creme cheese made from fresh cream.
Traditionally, this was made from the fresh milk of cows that
have grazing pastures filled with fresh herbs and flowers. The
freshest milk is still the best best option but a great Mascarpone
can also be made with cream from the store.
YIELD AGING SKILL LEVEL AUTHOR

1 pound time none beginner Jim Wallace
Ingredients Equipment
1 Pint of Milk (Not Good Thermometer
UltraPasteurized)
Spoon or Ladle
1 Pint of Heavy Cream
(UltraPasteurized is Large Colander
fine) Butter Muslin
1/4 tsp Tartaric Acid or
1 Packet C33 Creme
Fraiche Culture
Calcium Chloride for
pasteurized milk
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Mascarpone Recipe (Tartaric Acid)
1 Heat Milk/Cream
Set up a Bain Marie (double boiler) by filling a 2 quart pot with 2-3
inches of water and placing a metal bowl, large enough to hold 1
quart each of milk and cream, on top of the pot.
Pour 1 pint of whole milk (3.25% fat) and 1 pint of heavy cream (36-
40% fat) into the bowl.
Add 1/8 tsp of calcium chloride to help set a firm curd since this is a
pasteurized milk (not needed if using a fresh cream).
slowly heat the water, raising the milk/cream temperature to 185-
190°F. You will notice it starting to foam at about 175°F.
2 Add Tartaric Acid
Allow the hot milk/cream to sit at this temperature for 5 minutes.

While waiting, mix 1/4 tsp Tartaric Acid with 2-3 tbs of water, set
the dilution aside.
After holding the temperature for 5 minutes, add the diluted
Tartaric Acid to the milk/cream. Stir very gently because a curd will
begin to form almost immediately. This will not be a firm curd as in
other cheeses but many small curd bits that will soon look like a thin
cream of wheat consistency.
3 Cool & Drain Curds
Allow the curds to cool for about 20-30 minutes. During this time,
prepare a colander, for draining the curds, by lining it with the
butter muslin or other suitable draining cloth. These should both be
sanitized beforehand. Once lined, place the colander in a sink or over
another pot to collect the whey. About 1 pint of whey will be
released.
Once cooled, the curd can be ladled into the lined colander. When all
of the curd has been transferred, simply fold the layers of cloth over
the draining curd and place it in a cool area or in the fridge.
Drain for 1-2 hours for a traditional Mascarpone texture. Or, drain
for up to 12 hours in a refrigerator for a whipped Cream Cheese
texture.
4 Finished Mascarpone
The finished Mascarpone can now be transferred to a covered dish

or container and stored in the refrigerated. It should be used within
7-10 days due to its fresh nature and high moisture.
Note: Mascarpone will become much thicker once chilled and will
become more spreadable when brought back to room temperature.
It can also be blended with confectioners sugar or honey for a
sweeter cheese.
Mascarpone Recipe (Starter

Culture)
1 Heat Milk/Cream
This recipe uses a live starter culture to convert lactose to lactic acid
which makes the milk/cream coagulate. This recipe usually produces
more flavor than the previous one using Tartaric Acid.
We will begin with a mix of 1 pint whole milk (3.25% fat) plus 1 pint
of heavy cream (36-40% fat). The overall fat content of this will be
20-25%
In a sanitized 1.5-2 quart pot add 1 pint whole milk (3.25% fat) and
1 pint heavy cream (36-40% fat). Add 1/8 tsp Calcium Chloride to
the milk/cream mixture to help set a firm curd since this is
pasteurized milk (not needed if using a fresh cream).
Slowly heat the milk/cream to 86°F. This can be done directly on the
stove while stirring slowly.
2 Add Culture & Set
Once the milk/cream reaches 86°F, remove the pot from the heat.
Sprinkle one packet of C33 Creme Fraiche Culture over the surface
of the milk/cream to rehydrate the culture. After 1 minute stir the
culture into the milk.
This culture contains a small amount of vegetarian rennet in it to
help form a nice curd.
Now cover the pot and move it to a quiet place at room
temperature (68-74°F).
Allow this to sit for 10-12 hours (less time if in a warmer location).
Do not disturb the pot during this time. It's fine for the milk/cream
temperature to drop to room temperature during this period.
When the curd is ready, you will see a definite thickening of the milk
and perhaps some clear drops or pools of whey on the surface. At
this point the milk/cream should be very thick and forming a more
traditional but very soft curd.
3 Drain Curds & Release Whey
When the curd is ready, it can be ladled into a colander lined with
Butter Muslin to drain. When all of the curd has been transferred,
simply fold the layers of cloth over the draining curd and place it in a
cool area or in the fridge.
Drain for 1-2 hours for a traditional Mascarpone texture. Or, drain
for up to 12 hours in a refrigerator for a whipped Cream Cheese
texture.
4 Finished Mascarpone
The finished Mascarpone can now be transferred to a covered dish

or container and stored in the refrigerated. It should be used within
7-10 days due to its fresh nature and high moisture.
Note: Mascarpone will become much thicker once chilled and will
become more spreadable when brought back to room temperature.
It can also be blended with confectioners sugar or honey for a
sweeter cheese.

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9/20/2020 Mascarpone Cheese Recipe | Make Cheese | Cheese Making Supply

Mascarpone Cheese Making Recipe

YIELD AGING SKILL LEVEL AUTHOR

Mascarpone Recipe (Tartaric Acid)

2 Add Tartaric Acid

Allow the hot milk/cream to sit at this temperature for 5 minutes.

3 Cool & Drain Curds

The finished Mascarpone can now be transferred to a covered dish

Mascarpone Recipe (Starter

2 Add Culture & Set

3 Drain Curds & Release Whey

The finished Mascarpone can now be transferred to a covered dish

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