Mascarpone is an Italian cheese from the Lombardy region that is made by curdling Milk Cream with Citric Acid or Acetic Acid. It is a thick, creamy, soft cheese with a very high fat content at about 60 to 75%. It is very expensive to buy, but it’s easy to make at home. Having said that, dealing with any dairy product is risky and requires a high level of cleanliness. For any wholesale cake business that makes Tiramisu cakes, producing your own Mascarpone Cheese is extremely cost effective.
The weights in the recipe table below will yield the following 'weight per unit' and 'number of units'. If you would like to change the recipe to cater to a different 'weight per unit' and/or 'number of units', you can use the Recipe Calculator Tool below the ingredients table.
Weight Per Unit: 1178
Number of Units: 1
|D||3||0.1 ounce||Citric acid powder|
|1||Boil||Boil the cream, milk powder and water for a very short time.||Very short|
|2||Cool||Cool down to 60°C.|
|3||Add||Add citric acid.||Mix well|
|4||Pour||Pour in a sieve lined with cloth.|
|5||Keep||Keep 2 hours in room temperature.|
|6||Place in the fridge||Place in the fridge overnight for up to 24 hours.|
|7||Scrape||Scrape into another bowl.|
|8||Whisk a few times||Whisk a few times to give it a bit of body but do not over whip.|
|9||Store in fridge|