Giuliano Bugialli’s Mascarpone Recipe
Recipe Type: Mascarpone Cheese Substitute
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)
- Place cream in a glass casserole or bowl, and place casserole into a larger flameproof pan.
- 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.
- 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.
- Remove glass casserole or bowl from the larger pan, and stir another 2 minutes.
- Line a fine-mesh basket or strainer with thick cheesecloth and pour in cream mixture.
- Allow to stand for 12 hours in a cool place or on the bottom shelf of the refrigerator.
- Prepare four 9-inch squares of cheesecloth.
- Divide mascarpone in four.
- Place a quarter of it on each square of cheesecloth and fold like a package, without tying it.
- Place packages on a plate and refrigerate for another 12 hours before using.