Homemade Mascarpone Cheese Using Cream Cheese

You can also add a spoonful of sour cream or whipping cream to mimic mascarpone s airy meltaway consistency in dishes like risotto or soup. Many recipes call for a combination of both cream cheese and mascarpone so depending on the application cream cheese may be a good substitute especially in baked goods. How to make mascarpone.

Camila Farah

Remove from heat and let it cool down. Place a sieve over a medium bowl line the sieve with about 3 4 layers of cheese cloth and pour the cooled cream onto the cloth and into the bowl. Cook stirring constantly until cream thickens and curds start to form about 5 minutes step 2. To make mascarpone you will need only two ingredients. Ingredients 2 1 2 cups 20floz 565ml heavy cream 2 1 2 tablespoons lemon juice.

Heavy cream and an acidic coagulant such as lemon juice citric acid or vinegar. Heat cream until the thermometer reads 185 degrees f 85 degrees c about 10 minutes. Refrigerate for 24 hours before serving or using in recipes. Heat the cream to 185 f 85 c stirring remove from heat until it reaches 140 f 60 c replace on heat heat again to 185f 85c and add the lemon juice. Simmer for another 3 minutes.

Bring heavy cream to a simmer at 80 c 175 f. Cover with plastic wrap and a clean tea towel on top. Again remove from heat and bring down the temperature to 140 f 60 c pour the cream into a glass bowl cover the bowl. Pour cream into a double boiler fitted with a thermometer. Bring heavy cream to a simmer at 80 c 175 f.

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Pour cream into a double boiler fitted with a thermometer. Heavy cream and an acidic coagulant such as lemon juice citric acid or vinegar. Remove from heat and let it cool down.