Image is for illustrative purposes only.
Mascarpone is the rich, spoonable Italian cream cheese behind tiramisu, cheesecakes and countless cake fillings. This version is made at home from cream, milk powder and water, set with a pinch of citric acid and drained through cloth until it is thick, smooth and mildly tangy, with a clean dairy sweetness and a texture somewhere between whipped butter and thick cream.
It is worth making yourself because you control the richness and the set. Use it as it is for tiramisu and cream fillings, whip it lightly with sugar for a quick cake filling, or fold it through custards and mousses where you want body without gelatine. The mixture loses about half its weight as whey drains away, so start with more liquid than you expect to finish with.
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.
Note: The Recipe Calculator Tool is available to subscribers.
Weight Per Unit: 1885
Number of Units: 1
Unit Size: batch of about 950 g drained mascarpone
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WEIGHT
(grams)
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ALTERNATIVE METRIC
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INGREDIENT
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IMAGE
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CONDITION
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A
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120 |
4.2 ounces
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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.
instant full cream
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B
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800 |
3.4 cups
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Water
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C
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960 |
4.1 cups
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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.
42% fat
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D
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4.5 |
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Citric Acid
Citric acid is the natural acid found in lemons and other citrus fruit, sold as fine white crystals or powder. A small pinch sharpens the flavour of sugar syrups and helps stop them crystallising during storage.
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1884
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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.
Method
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STEP
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ACTION
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DETAIL
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CONDITION
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1 |
Prepare |
Line a strainer or basket with a double layer of clean muslin or cheesecloth and set it over a deep bowl so the whey can drain away freely. Stand it in the fridge to chill while you work. |
Cloth large enough to fold over the top of the curd |
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2 |
Mix |
Whisk A and B (milk powder and water) together in a heavy saucepan until the powder is fully dissolved, then stir in C (cream). |
No lumps of powder left in the liquid |
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3 |
Boil |
Bring A, B and C (milk powder, water and cream) to 100°C over medium heat, stirring so the base does not catch. |
Mixture at a full boil, 100°C on a thermometer |
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4 |
Transfer |
Pour the hot mixture into another bowl. |
Bowl deep enough to stir without splashing |
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5 |
Stir |
Stir from time to time as it cools so that no skin forms on the surface. |
Surface stays smooth and glossy |
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6 |
Cool |
Let the mixture cool down to 60°C. |
60°C on a thermometer — hotter and the curd turns grainy |
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7 |
Acidify |
Add D (citric acid) and mix well. |
Mixture thickens visibly and begins to separate into soft curd and clear whey |
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8 |
Drain |
Pour the mixture into the cloth-lined basket, fold the cloth over the top and leave it to drain at room temperature. |
Whey running clear into the bowl below |
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9 |
Chill |
After 2 hours, move the basket and bowl into the fridge and leave it to finish draining. |
Firm, thick and spreadable, about half the starting weight |
Important Notes
This batch starts with about 1.9 kg of liquid mixture and drains down to roughly 950 g of finished mascarpone — expect to lose about half the weight as whey. Drain longer for a firmer cheese, less for a softer, more spoonable one. The whey can be kept for baking bread or pancakes. Temperature matters more than anything else here: add the citric acid at 60°C, not while the mixture is still boiling, or the curd will be grainy instead of silky. Keep the finished mascarpone covered in the fridge and use it within 4 to 5 days.
Tools & Arrangements
Heavy-based saucepan, whisk, digital or sugar thermometer, second deep mixing bowl, strainer or draining basket, muslin or cheesecloth, deep bowl to catch the whey, spatula.
