Mascarpone Cheese

What It Is, How It's Made, How You Can Make It
Substitutions, Where To Get It, Area Sources Wanted!

Mascarpone is a triple-creme cheese, made from a generally low-fat (25%) content fresh cream. It's made from the milk of cows that have been fed special grasses filled with fresh herbs and flowers – a special diet that creates a unique taste often described as "fresh and delicious."

Mascarpone is used in regional dishes of Lombardy, where it is a specialty. It generally is used alone (sometimes a bit of sugar is added) or in zabaglione. Milky-white in color, it is a thick cream that is easily spread. When fresh, it smells like milk and cream, and often is used in place of butter to thicken and enrich rissoti.

The cheese apparently originated in the area between Lodi and Abbiategrasso, west and south of Milan, probably in the late-16th or early-17th century. Some say the name came from "mas que bueno" (Spanish for "better than good"), although this may only have been a judgement made by a Spanish official when Lombardy was dominated by Spain. It also may have come from "mascarpa," a milk produce made from the whey of stracchino or aged cheese.

Or, it may come from "mascarpia," the local dialect for ricotta, since both cheeses are made by a virtually identical process. The thought then, is that mascarpone originated as a by-product from other cheeses.

Originally, it was produced in autumn and winter for immediate consumption. Generally, the cheese is sold right after processing and should be used immediately. If refrigerated, it will last about a week.

ALERT! In September 1996, the US Food and Drug Administration issued a warning not to eat mascarpone sold under the Giglio, Parmalat and Sol di Valley brand names because of possible contamination by Clostridium Botulinum. Consumers were warned not to use the product for any purpose even it didn't look or smell spoiled. The Italian Ministry of Health had notified the FDA that these brands had been linked to one death and at least three other cases of botulism in Italy, causing their recall there. Some of the product may have been exported to the US.

How Mascarpone Is Made

The cow's milk is allowed to stand, and after rising naturally to the milk surface, the cream is skimmed off, poured into metal containers, and heated in a double boiler. Once it reaches 185 degrees Fahrenheit (85 Celcius), tartaric acid blended in water is added; the mixture thickens shortly, becoming very dense.

It is allowed to rest refrigerated for 12 hours in special containers, where the whey separates. The mascarpone (minus the whey) is placed in cloth bags and allowed to further purge its whey for 24 additional hours.

Nutritional Information: Mascarpone has 453 calories for each 100 grams (3-1/2 oz.) and a relatively high fat content of 47%. It contains very little protein.

How YOU Can Make Mascarpone

For those who wish to create their own mascarpone, there are several ways to go about it. One way is to obtain a Mascarpone Kit, available on-line from the New England Cheesemaking Supply Company for $12.95 plus shipping and handling. They say, "Our easy-to-use kit comes with everything needed to make mascarpone . . . (the) kit comes with a recipe booklet, tartaric acid, fine cheesecloth and a dairy thermometer with case." We are not endorsing or recommending this kit, but present the information here for your use and decision. It is available at "http://www.cheesemaking.com/catalog/mas_kit.htm".

In the Prodigy Guest Chefs Cookbook, Nick Malgieri posts this recipe for making 1 pound of mascarpone. You will need 1 quart whipping cream (not ultra pasteurized) and 1 tablespoon white wine vinegar (or lemon juice).

  1. Choose a stainless steel bowl that fits inside a large saucepan without touching the bottom of the pan.
  2. Add water to the pan and place the bowl in the pan so that the bowl touches the surface of the water but still sits firmly on the rim of the pan.
  3. Remove the bowl, place the pan on medium heat, and bring the water to a boil.
  4. Place the cream in the bowl and place over the boiling water.
  5. Adjust the heat under the pan to medium, and heat the cream, checking the temperature often with an instant-read thermometer, to 190 degrees Fahrenheit, stirring occasionally.
  6. Stir in the vinegar, continuing to stir gently until the cream begins to curdle.
  7. Remove the pan from the heat, cover, and allow the curds to firm up for 10 minutes.
  8. Line a strainer or colander with dampened cheesecloth, napkin, or coffee filters.
  9. Set the curds into the strainer.
  10. Allow the mascarpone to cool to room temperature, cover the strainer tightly with plastic wrap.
  11. Refrigerate for 24 hours to allow the cheese to finish draining and become firm.
  12. Store in the refrigerator in a tightly covered container.
  13. Use within 3 to 4 days.

Vi's Alternate Mascarpone Recipes

You might want to provide some alternative mascarpone recipes. The one you list, with vinegar or lemon juice, is not authentic. Indeed, the recipe describes the cream curdling, and instantly I think, "Wah! All that lovely creamy texture ruined!" Mascarpone does not involve "curds and whey" like other cheeses do. What you do with making mascarpone is merely lightly fermenting and altering the consistency of the cream.

I enclose the two recipes I use, both authentic, both delicious, and as easy as falling off a log. You don't need a kit, or fancy ingredients, or even much time. Mascarpone takes 12-24 hours to set, but the actual work time is a matter of minutes.

Recipe #1 (Source unknown)

You'll need 1 pint (600ml) of fresh cream, and 1/2 teaspoon of tartaric acid (available from pharmacies and some grocers).

  1. Pour the cream into the top of a double boiler and place over simmering water.
  2. When the cream is warm, add the tartaric acid, and stir until cream reaches a temperature of 180 degrees (75-80 Celsius). Use a candy thermometer.
  3. Remove from heat and allow to cool, stirring occasionally.
  4. Pour the mixture into a bowl lined with thick cheesecloth or a doubled-over tea towel, and leave in a cool place for at least 12 hours, preferably 24.
  5. Consume within 48 hours.
Giuliano Bugialli's Mascarpone

This is a sweeter recipe than the one above.

Ingredients: 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.

How To Substitute For Mascarpone

Sometimes, it's a lot easier just to substitute. Tiramisu creators have used ricotta or cottage cheese as successful substitutes by whipping the cheese until it is smooth.

Other sources have created their own substitutions. In the Epicurean Chef's Forum, "Kim" posted the following: "I found a substitution that worked okay is 8 ounces of softened cream cheese, plus 3 tablespoons of sour cream, plus 2 tablespoons of heavy cream (liquid, not whipped).

In "The Cook's Thesaurus," the following are suggested: (1) Blend 8 ounces softened cream cheese with 1/4 cup whipping cream, or (2) blend 8 ounces softened cream cheese with 1 tablespoon cream or butter or milk, or (3) Blend 6 ounces softened cream cheese with 1/4 cup butter and 1/4 cup cream (or Montrachet).

Tasty Substitute
William Bohannon's Creole Cream Cheese

Ingredients

  • SKIM MILK, ½ gallon
  • RENNET, 1 tablet
  • WHOLE BUTTERMILE, ½ cup whole buttermilk
  • NONFAT DRY MILK,1 1/4 cup
  • CREAM OF TARTAR, pinch

Directions

  1. In a large microwave dish heat the milk to 170F (75C) and hold for 20 minutes, using the "Hold" function and the microwave probe attachment.
  2. Immediately stir in the other ingredients to blend.
  3. Cover with plastic wrap and let stand for 24 hours at room temperature.
  4. Drain and discard liquid from the cheese clabber.
  5. Line a colander with 2 layers of cheese cloth and turn cheese into colander.
  6. Place colander over bowl for more draining.
  7. Cover with plastic wrap and refrigerate for 36 hours.
  8. Place finished cheese into bowl use as desired.
  9. Keeps 2 weeks covered in the fridge.
  10. Makes 12 ounces
Notes: The cheese only took 3 hours to make. After the Rennet tablet (crushed well) was sprinkled in the slightly cooled milk mixture, it clabbered right away (about 1 1/2 hours). I drained it in the collander then put it in the cheese cloth and wrung it dry carefully. The cheese needed several wringings with rest in between for sufficient drainage. The finished cheese resembles Feta crumble cheese but the flavor is like mild mascarpone. I put it in the food processor on high speed until it was very smooth and creamy like mascarpone. I freshened the taste with a few drops of lemon juice (store bought mascarpone contains citric acid). The cheese was not quite a smooth as the commercially whipped kind but the flavor was very good. This recipe is the closest thing to mascarpone that one can make at home with ease. A little tinkering with the proportions should yield a very good clone.

Erin Josefchak’s Mascarpone Substitution Recipes

I live in an Italian neighborhood and, a while back, I did a bit a research to find my own substitutions since mascarpone cheese is very expensive. Here are some ideas. The first one is lower in fat but the second is closer to what mascarpone cheese tastes like.

Recipe 1

1 cup cold water
1 (14-ounce) can fat-free sweetened condensed milk
1 (1.4-ounce) package sugar-free vanilla instant pudding mix
1 (8-ounce) block 1/3-less-fat cream cheese, softened
1 (8-ounce) tub frozen reduced-calorie whipped topping, thawed

Combine first 3 ingredients in a large bowl; stir well with a whisk.
Cover surface with plastic wrap; chill 30 minutes or until firm.
Remove plastic wrap, and add cream cheese.
Beat with a mixer at medium speed until well-blended.
Gently fold in whipped topping.

Recipe 2

8 ounces of softened cream cheese
3 tablespoons of sour cream
2 tablespoons of heavy cream (liquid, not whipped) – 35% whipping cream

Combine all ingredients. Use a substitute for mascarpone when making Tiramisu.

Where To Get Mascarpone

Unfortunately, mascarpone isn't always available at your neighborhood supermarket. General instructions for hunting down mascarpone in your area include checking with gourmet shops or large chain grocery store delicatessens or select cheese areas. You can also check the Yellow Pages for Italian delicatessens and markets.

Thanks to Tiramisu website visitors, here is a list of reported sources in various areas of the country (alphabetical by state/city):

UNITED STATES

CANADA

AUSTRALIA

DENMARK

GERMANY

MEXICO

NORTHERN IRELAND

NORWAY

SOUTH AMERICA

Local Sources Wanted!

Several site visitors have asked for help in finding mascarpone in their area. Sources are still wanted for the following cities (alphabetical by state/city):

If you have a source in these areas, please notify us.

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