Name: Homemade mascarpone
Cook time: 30 min
Total time: 30 min
Ingredients: Equipment; cooking thermometer; 2 X 25cm (10-inch) pieces muslin; Marscapone; 600 ml pouring cream; 2 cups (500ml) full-fat non-homogenised milk; 1 teaspoon tartaric acid; 1½ tablespoons water

Strictly speaking, mascarpone is classified as a triple-crème cheese. It originates from the Lombardy region of Italy, where it’s made by curdling local milk with either citric or acetic acid to produce, what is essentially, a luscious thick cream with a high-fat content. It is very easy to make your own, and costs approximately a third to a half of what you’ll pay in-store.

Things to do with mascarpone

Bake a cheesecake, replacing some of the cream cheese with mascarpone.

Make a tiramisu, the classic Italian trifle of coffee and liqueur-soaked savoiardi biscuits layered with a mascarpone cream.

Stir spoonfuls into a risotto at the end of cooking for a little extra richness.

Dollop mascarpone on desserts, cakes and warm fruit pies.

Drizzle with honey, scatter with crushed hazelnuts and serve with something crisp like a biscuit for a little treat for one.

Looking for more creamy desserts?

lemoncakewithlemon mascarponefrosting — Lemon layer cake with lemon mascarpone frosting

Ingredients

Equipment

cooking thermometer

2 X 25cm (10-inch) pieces muslin

Marscapone

600 ml pouring cream

2 cups (500ml) full-fat non-homogenised milk

1 teaspoon tartaric acid

1½ tablespoons water

Method

1.Fill a medium saucepan one-third with water; bring to the boil. Place cream and milk in a medium heatproof bowl; place the bowl over the pan. Heat cream mixture until it reaches 85°C/185°F on a cooking thermometer. Remove thermometer, then the bowl from the pan; cool for 10 minutes.

2.Stir tartaric acid and the water together in a small cup. Gently stir mixture into cream mixture; stand for 20 minutes. (The mixture will form fine loose curds and look curdled.)

3.Line a medium sieve with two layers of muslin; place over a medium bowl. Gently ladle cream mixture into the bowl; cover with plastic wrap. Refrigerate for 8 hours or overnight until mixture has drained and thickened. Transfer mascarpone to a sterilised airtight container; refrigerate.

You can thin the consistency of the mascarpone by gently stirring a little of the drained whey back into it. To use the mascarpone, gently stir it rather than whisking it, otherwise it may become grainy.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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