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.
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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.
Can i double the recipe? Thank you
Sure you can, Grace.
Hello, can i use calamansi extract instead of lemon juice? 🙂 will any whipping cream do to substitute for the heavy cream?
Yes and yes, Gina.
Hello! What can I substitute for cheesecloth? Can I use coffee filter?
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.
Hi ano specific brand ng heavy cream ang ginamit mo?salamat po
Hi Alma, I used Anchor whipping cream.
Hi! May I ask if I can use non dairy whipping cream such as ever whip? Thank you so much
I am not sure if it will work with non-dairy.
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. 🙂
Hi Vanessa, so sorry, it was actually a typo, you only need a half tablespoon of lemon juice.