by The Beverage People © 2021
Historically, the Italian Mascarpone was a triple-creme cheese made from crème fraîche. In the same tradition, our recipe will use heavy cream. Traditionally, Mascarpone are not pressed after the lactic fermentation, rather the whey is removed slowly by draining. You can make Mascarpone with tartaric or citric acid, or even lemon juice. Tartaric acid seems to produce the best flavor.
1 quart Heavy Cream (not ultra-pastuerized)
1/3 teaspoon Tartaric Acid
1/3 teaspoon Salt
2 quart pan for bottom of double boiler
1 1/2 quart stainless bowl for cream (must fit over 2 quart pan)
Perforated ladle or slotted spoon
Dial top Thermometer
Cheesecloth or Butter Muslin
Stainless Bowl or Glass Bowl
The Universal Guide to Cheesemaking
Tips - Cheesemaking Do's and Don'ts
Yield: About 1 lb
Time Required: 1-2 days
Note: Mascarpone adapts very readily to sweet or savory additions to make a cheese spread. After step 5, try stirring in combinations like minced fresh rosemary with a little red wine or some honey with a pinch of cinnamon.