Having a difficult time finding mascarpone cheese? Learn how to make it at home instead. It is so easy.
I've been wanting to make Tiramisu and I've got all that is needed to make it as authentic as possible (sans the raw egg yolk part). Except I don't have mascarpone cheese! It was not a problem when we were in Germany but the chances of finding it here in the Philippines are very slim.
We searched high and low and finally found one in S&R (PH Costco) but we were aghast at the preposterous price!!! In the end, we decided to just make our own. Good thing we did because it was so easy!
Now I can make Tiramisu anytime I want, especially with my 15-minute Tiramisu recipe.
What is Mascarpone Cheese?
Mascarpone is a kind of fresh cheese made by coagulated cream. It is the Italian version of cream cheese. It originated from the Northern part of Italy, Lombard. Popularly used for making the world-famous Italian dessert, Tiramisu. It is also used for many other delicious desserts and creamy savory dishes and soups.
Mascarpone vs. Cream Cheese
While mascarpone is Italian, cream cheese is American. They are both cream-white in color, smooth and spreadable. But mascarpone is a little lighter in texture. As for the taste, mascarpone is slightly sweeter and creamier while cream cheese is more on the tangier side.
The main difference is the butterfat content: mascarpone has 60-75 percent and cream cheese from 33 percent but the moisture of 55 percent or less. The first is made from wholly from heavy cream the latter is a combination of milk and cream.
How to make your own Mascarpone?
To make Mascarpone, you will need only two ingredients: heavy cream and an acidic coagulant such as lemon juice, citric acid or vinegar.
- Bring heavy cream to a simmer at 80°C/175°F.
- Add lemon juice. Simmer for another 3 minutes. Remove from heat and let it cool down.
- Transfer cream to a colander lined with cheesecloth with a bowl under it to catch the excess liquids.
- Place in the fridge overnight.
Printable Recipe
Homemade Mascarpone Cheese
Ingredients
- 300 ml heavy cream
- ½ tablespoon lemon juice
Instructions
- Bring heavy cream to a simmer at 80°C/175°F.
- Add lemon juice. Simmer for another 3 minutes.
- Remove from heat and let it cool down.
- Transfer cream to a colander lined with cheesecloth with a bowl under it to catch the excess liquids. Place in the fridge overnight.
Camille says
Hello! How many cups or grams can you yield from this recipe? 🙂
Bebs says
Hi, Camille, I was able to make 1 cup (stated in the recipe box) from it but it can be more or less depending on the fat content of the heavy cream you will use.
Jennifer says
Can i use all purpose cream instead of heavy cream
Bebs says
I have not tried it with all-purpose cream so I am not sure if it will work.
Sheila Dela Rosa says
He Beb,
Its me again lol. Can the homemade mascarpone cheese be used to make the classic/traditional tiramisu?
Thanks
Bebs says
Of course, you can!😉
Evelyn says
Hi, can I use the same amt of apple cider vinegar to replace lemon juice?
Bebs says
Yes, you can Evelyn.
Kristine says
Hi Bebs!I am glad that there's alternative in making mascarpone. Can I use 27%(Bunge) fat cream,instead of the 36% Anchor whipping Cream?I cannot amchor brand.Thanks!
Bebs says
Hi Kristine, I am not sure but I think it should work. Maybe you will not get as many curds as when you use higher fat content whipping cream though.
Grace says
Can i double the recipe? Thank you
Bebs says
Sure you can, Grace.
Gina says
Hello, can i use calamansi extract instead of lemon juice? 🙂 will any whipping cream do to substitute for the heavy cream?
Bebs says
Yes and yes, Gina.
Emma says
Hello! What can I substitute for cheesecloth? Can I use coffee filter?
Bebs says
Hi Emma, I am not sure if it will not break if soak overnight. If you have a clean old thin cotton t-shirt, you can use that.
Alma says
Hi ano specific brand ng heavy cream ang ginamit mo?salamat po
Bebs says
Hi Alma, I used Anchor whipping cream.
Kim onguda says
Hi! May I ask if I can use non dairy whipping cream such as ever whip? Thank you so much
Bebs says
I am not sure if it will work with non-dairy.
Vanessa says
Thanks for this recipe. Can't wait to try it! Can you give the volume of the lemon juice in ml or tbsp/ cups? Even an estimate will do. It just that lemons come in different sizes here in Fiji. Thanks again. 🙂
Bebs says
Hi Vanessa, so sorry, it was actually a typo, you only need a half tablespoon of lemon juice.