Home made Light Mascarpone Cheese

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.

Ingredients

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
WEIGHT
(grams)
ALTERNATIVE METRIC INGREDIENT IMAGE CONDITION
A 600 21.1 ounces Thickened Cream Cream is used as an ingredient in many foods, including ice cream, many sauces, soups, stews, puddings, and some custard bases, and is also used for cakes. Perfect for pouring, baking, whipping or adding the indulgent touch to your favourite recipes.
B 75 2.6 ounces Milk Powder Powdered milk or dried milk is a manufactured dairy product made by evaporating milk to dryness. One purpose of drying milk is to preserve it; milk powder has a far longer shelf life than liquid milk and does not need to be refrigerated, due to its low moisture content. Another purpose is to reduce its bulk for economy of transportation. Powdered milk and dairy products include such items as dry whole milk, nonfat (skimmed) dry milk, dry buttermilk, dry whey products and dry dairy blends.
C 500 17.6 ounces Water
D 3 0.1 ounce Citric acid powder
1178

Recipe Calculator Tool

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Method
STEP ACTION DETAIL CONDITION
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
Important Notes
After the whey has dripped, the final cheese is 50% lighter. This recipe gives 600g of Mascarpone cheese.
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