Recipe by Brenda.
This is an easy way to make your own mascarpone at much less cost
Top Review by Chilicat
First off, I have to admit that I didn't read the part that says "not ultra pasteurized", which I guess wouldn't have mattered for me since the ultra pasteurized is all I have access to anyway. Well, guess what? Ultra pasteurized cream doesn't curdle, it just gets very thick when the vinegar is added. I stirred and stirred, but when it became clear it wasn't going to produce any curds I continued with the recipe and hoped for the best. Eureka! After 24 hours sitting in a coffee filter-lined sieve in the fridge, I actually got a firm product! It wasn't quite as solid as regular mascarpone (it could probably have stood a few more hours of draining) but it was good enough to make a great tiramisu. Best yet, one quart really does yield 1 lb., which can cost $10+ in stores. Thanks for the super directions in this recipe - even with me using the wrong cream it still enabled me to create a great end product!
- 1 quart whipping cream (not ultra pasteurized)
- 1 tablespoon white wine vinegar or 1 tablespoon lemon juice
Directions See How It's Made
- CHOOSE A STAINLESS STEEL BOWL that fits inside a large saucepan without touching the bottom of the pan. Add water to the pan and place the bowl in the pan so that the bowl touches the surface of the water but still sits firmly on the rim of the pan. Remove the bowl.
- place the pan on medium heat, and bring the water to a boil. Place the cream in the bowl and place over the boiling water; Adjust the heat under the pan to medium and heat the cream, checking the temperature often with an instant-read thermometer, to 190F; stir occasionally.
- Stir in the vinegar, continuing to stir gently until the cream begins to curdle. Remove the pan from the heat, cover, and allow the curds to firm up for 10 minutes.
- Line a strainer or colander with dampened cheesecloth, napkin, or coffee filters. Set the strainer or colander over a bowl and carefully spoon the curds into the strainer. Allow the mascarpone to cool to room temperature.
- cover the strainer tightly with plastic wrap, and refrigerate for 24 hours to allow the cheese to finish draining and become firm. Store in the refrigerator in a tightly covered container. Use the mascarpone within 3-or-4 days.