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.
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Weight Per Unit: 1178
Number of Units: 1 |
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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. |
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| 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. |
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| C | 500 | 17.6 ounces | Water |
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| D | 3 | 0.1 ounce | Citric acid powder |
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| 1178 | |||||
Recipe Calculator Tool
Using this tool, you can alter this recipe for your own requirements. Use the two fields below to generate new weights for the ingredients above.
STEP 1. Enter your Custom Weight Per Unit
The 'Custom Weight Per Unit' is already loaded with the weight per unit for this recipe but can be changed if required. If all you wish to do is change the number of units (or servings), just leave the current weight per unit.
STEP 2. Enter your Custom Number of Units
This is the number of units (or servings) you want this recipe to yield.
STEP 3. Click Calculate
The new weights for your adjusted recipe will be displayed in the table above.
| Custom Weight Per Unit (grams) | Custom Number of Units | |
| Calculate | ||
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.
Awesome
Thank you chief. You’re more than artiste and creators
Can you learn me how to make a lace to decorate
The cake❤
Hi chef
What is the substitute for Citric acid powder if it is not available?
Lemon Juice
Bonjour
genial, je vais essayer, merci
patricia
GREAT