Home made Marscapone

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Recipes are posted by individual people, some use pasteurised milk some not. This is entirely up to the individual to decide if they wish to pasteurise their milk prior to cheesemaking or making other dairy product. This forum does not make any recommendations in regard to pasteurisation of milk.
Posts: 2281
Joined: Sun Mar 30, 2008 4:57 pm

Home made Marscapone

Postby Shadowgirlau » Mon Sep 29, 2008 9:14 am

Now I have never made this and it was posted by a friend on another canning site to which I belong. This is something I am going to try as I have several recipes that use Marscapone and have never tried them because Marscapone is so dear.

I should think it would be ideal to make for those of you who have your own milking cows.
Can hardly wait sometimes till we get our own too.


Ready in: > 5 hrs
Difficulty: 3 (1=easiest: hardest=5)
Serves/Makes: 2 cups

4 cups heavy cream
1/4 teaspoon tartaric acid


Line a mesh liner with a dish cloth folded over to make a double thickness. Rest the strainer over a bowl making sure that the strainer does not touch the bottom of the bowl. Set aside. Heat the cream in a double boiler over medium high heat. When the cream reaches 180 degrees, add the tartaric acid and stir it for 30 seconds.

Remove the cream from the stove and continue to stir for another 2 minutes. Pour the cream into the lined strainer and refrigerate. When it is cold, cover with plastic wrap. Let the cream sit in the refrigerator for 12 to 18 hours. It will become very thick and firm.

The mascarpone will keep for a week in the frig.

This recipe from CD Kitchen for Homemade Mascarpone serves/makes 2 cups
Life is what happens to you while you're busy making other plans.
- John Lennon

Posts: 2700
Joined: Sat Mar 15, 2008 9:23 am
Location: Alice, West of Casino, NSW

Re: Home made Marscapone

Postby minnie » Mon Sep 29, 2008 1:47 pm

Hi Kathleen,

I'm the same about the marscapone price.

I'll add this to my I must do list...

Thank you

Posts: 389
Joined: Sat Jan 24, 2009 8:29 pm

Re: Home made Marscapone

Postby Hayhay » Sat Jan 24, 2009 8:46 pm

Hello...first post here...should probably introduce myself first but hey, can't help myself when it comes to cheesemaking!

I have an even easier marscapone recipe.

Heat 200-250ml UHT cream to 30-35 degrees. (you can place the opened container on a plate in a saucepan with water - saves dishes). Place into sanitised container, add juice of half a lemon. Shake thoroughly. Keep at 30-35 degrees for 12-24 hours. Once desired consistency place in fridge.

Pretty certain you could freeze it too if you made bulk quantities.


Posts: 2281
Joined: Sun Mar 30, 2008 4:57 pm

Re: Home made Marscapone

Postby Shadowgirlau » Sun Jan 25, 2009 7:20 pm

Thankyou Hayley, sounds very easy and I shall add it to my - to do list (along with eveything else) ;)

Life is what happens to you while you're busy making other plans.
- John Lennon

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