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Giuliano Bugialli’s Mascarpone Recipe
Recipe Type: Mascarpone Cheese Substitute
Cuisine: Italian
Author: Giuliano Bugialli
Prep time:
Cook time:
Total time:
Serves: 6
Ah, Mascarpone Cheese, it’s wonderful but sometimes hard to find and usually expensive. Here is a very simple recipe to make your very own mascarpone cheese. It takes a while before it is ready to use in a recipe but quite possibly worth the wait if you have the patience.
  • 1 quart (1 liter) fresh heavy cream
  • 1/4 tsp. tartaric acid (available from pharmacies and some grocers)
  1. Place cream in a glass casserole or bowl, and place casserole into a larger flameproof pan.
  2. Add cold water to a larger pan. Place the pan over medium heat and bring the cream to a temperature of 180 degrees (75-80 Celsius). Use a candy thermometer), stirring every so often with a wooden spoon.
  3. As soon as the cream reaches the EXACT temperature, remove from the heat, add tartaric acid, and stir with a wooden spoon for 30 seconds.
  4. Remove glass casserole or bowl from the larger pan, and stir another 2 minutes.
  5. Line a fine-mesh basket or strainer with thick cheesecloth and pour in cream mixture.
  6. Allow to stand for 12 hours in a cool place or on the bottom shelf of the refrigerator.
  7. Prepare four 9-inch squares of cheesecloth.
  8. Divide mascarpone in four.
  9. Place a quarter of it on each square of cheesecloth and fold like a package, without tying it.
  10. Place packages on a plate and refrigerate for another 12 hours before using.



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