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Homemade Mascarpone Cheese

July 23, 2012 by Valerie Lugonja 12 Comments

My first Mary Karlin cheese recipe from Chapter 2!

Mascarpone is one of my favourite ingredients. I make a killer Tiramisu. So simple. So delicious. The quality of the cheese makes a significant difference to the taste, flavour, texture and loft of the Tiramisu. Igor has been my hands down favourite for the last few years, since the local Italian store started to carry a variety. I bought them all, tasted each and used all. Igor was the best. My Mascarpone is not yet an “Igor”, but it is delicious and very close in flavour. I have some. I tasted each side by side. The Igor has a much smoother texture and is still more dense. I will learn.

This Mascarpone has a lemon scent that is too discernible for my liking. I have never tasted lemon in any of the Mascarpones I love, and don’t want to taste it in my homemade cheese, so I am still on the quest to make this they way I like it. It needs to be a little more compact, which I think means the curds need to be much smaller, and it needs to be a little sweeter. It was very good, and was very yellow, as the photos show, at some points of the process. Not sure why the colour changed. Ideas?

Three simple ingredients: heavy cream, powdered skim milk and a lemon. The above pillow of addictive heavy full-on stand-up or go-home instant gratification was created with those three simple ingredients. One thing is certain: when you are only using three ingredients, they need to be the very best you can lay your hands on. I will try this again with the Vital Greens 52% cream. This time, I wanted to try it with the Avalon at 32% butter fat.I followed Mary Karlin’s recipe to a “T” with one major exception. I made the entire recipe in my Thermomix. Oh, yes I can! And I did!

It is very important to bring the milk to 80ºC very, very slowly. Mary suggests 40 minutes. I am able to control this, and stir at the same time with my Thermomix. Forty minutes of stirring and heating is a long time doing it the old fashioned way, but important. The longer it takes to heat the milk, the better the curd.

In Ian’s own words: “You want to bring the milk to temperature slowly so that it is an even temperature.  If you bring the temperature too fast you will run the risk of scalding the milk or creating hot spots in the milk which can destabilize the casein (milk proteins) and not give you good curd  .  Some of my most spectacular failures in cheese making have been when I rushed the warming of the milk.”
   
   
   

After a night in the fridge, I was shocked at how firm and dense the cheese was. Yet, there was also a loose portion that was quite wet. It must have been incorporated back into the cheese when I squeezed the curds in the bag, as there was practically no whey and the pressed cheese did have a lovely texture.

I had a recipe ear marked from Dorie Greenspan’s Around My French Table that I planned to adapt to use with this Mascarpone cheese. And, as I only needed half of the amount of cheese for one roulade, I made two: black currant and raspberry.

I cannot wait to make variations of this recipe with different creams and using other recipes. Reading the reflections of all participating that choose to make Mascarpone as an alternate recipe during the first month of Cheesepalooza Challenges will be revealing, as will seeing how each participant uses their cheeses in their home kitchens! I cannot wait for Cheesepalooza to begin!

Note: I printed this recipe, but did not print Mary Karlin’s instructions. I printed the ones I developed adapting her recipe for making this cheese in the Thermomix.

 

Mascarpone Cheese

Recipe revised from Mary Karlin’s Artisan Cheese Making at Home

Mary says the yield is 12 ounces (340 grams) of Mascarpone; I got 250 grams

Ingredients:

  • 2 cups heavy cream
  • ½ cup powdered skim milk
  • juice of one lemon

Instructions for the Thermomix:

  1. Read through the recipe, and get your mis en place
  2. Scale powdered milk and cream into TM bowl; set time for 10 minutes, temperature 37C, speed 2
  3. Set time for 10 minutes, temperature 50C, speed 2
  4. Set time for 10 minutes, temperature 60C, speed 2
  5. Set time for 5 minutes, temperature 70C, speed 2
  6. Set time for 5 minutes, temperature 80C, speed 2
  7. Pour into the Thermo-bowl bowl; slowly squeeze juice from ½ lemon into the cream mixture (about 2 tablespoons)
  8. Use a metal spoon, and continue to stir constantly; do not use a whisk as that will inhibit curd formation
  9. The cream will coat the spoon and you should start to see some flecks of solids in the cream
  10. Add the remaining juice from the lemon into the cream and continue to stir consistently to incorporate
  11. Cover and cool in fridge for 8 hours, or overnight
  12. Line a colander or sieve with dry butter muslin inside of a bowl
  13. When the cream is firm to the touch, transfer to this colander
  14. Draw the ends of the cloth together and twist into a ball, squeezing out the excess moisture; this will make the cream thick*
  15. Eat immediately, or refrigerate as this cheese has a short two day shelf life

Note: *I did get a small amount of lovely, thick cream oozing from the bag, but not much at all.

Tasting Notes:

  • Appearance: buttery colour while making it, but after setting overnight a rich cream colour with a looser curd (relatively speaking); soft cheese, but holds its shape
  • Nose: a scent of fresh or lemon citrus notes; I found this cheese too lemony for my “desired” mascarpone
  • Overall Taste: rich luscious and mild
  • Sweet to Salty: more sweet than salty, but not as sweet as most commercial Mascarpones, at all
  • Mild to Robust to Stinky: Very mild cheese
  • Mouth Feel: (gritty, sandy, chewy, greasy, gummy, etc.): creamy and not at all gritty or sandy, but not as tight a curd or as firm a cheese as I had hoped for; unctuous
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Filed Under: Fresh, Thermomix® Cheese Tagged With: Cow Milk, Homemade Cheese

About Valerie Lugonja

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Educator, Writer, Gardener and Traveler who believes in buying and eating locally, and most importantly cooking at home! As a brand new Gramsy, so be prepared to hear a lot about this new role in her life!
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« Black Currant Mascarpone Roulade
Saskatoon Berry Ice Cream »

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Comments

  1. Rebecca says

    July 23, 2012 at 12:18 pm

    I’m completely envious of your Thermomix! I do all my curd stirring by hand…

    Reply
    • Valerie says

      July 24, 2012 at 10:46 am

      Rebecca
      I love the thermomix for a variety of reasons, but it will only do 2 litres of liquid, so can’t use it for many cheese recipes. But, when I can – YIPPEE!
      🙂
      V

      Reply
  2. Krista says

    July 23, 2012 at 6:50 pm

    Absolutely wonderful, Valerie!! You are so inspiring to me. 🙂 I wish we were neighbors so we could dash back and forth to each other’s kitchens. 🙂

    Reply
    • Valerie says

      July 24, 2012 at 10:52 am

      Krista!
      Why don’t you participate in Cheesepalooza with us?
      🙂
      Valerie

      Reply
  3. Kate says

    July 24, 2012 at 9:30 pm

    I think I love your cheese making adventures better than anything else.

    Reply
  4. Debra Krause says

    July 24, 2012 at 10:25 pm

    I don’t have my book in front of me… does she suggest an alternate acid? Citric acid wouldn’t give a lemony taste, but I don’t know how to make that conversion.
    Maybe one of my other books has a different recipe that we could compare.

    Reply
    • christine says

      August 22, 2015 at 8:15 am

      I use tartaric acid when making mascarpone and it is beautiful! No sour taste!

      Reply
      • Valerie Lugonja says

        August 26, 2015 at 3:28 pm

        I will try that next time, Christine!
        Thank you so much!
        🙂
        LOVE getting great tips like this!
        Valerie

        Reply
  5. Ian says

    July 25, 2012 at 8:44 am

    There are recipes that use tartaric acid and some that use champagne vinegar.

    Reply
    • Valerie says

      July 25, 2012 at 5:23 pm

      I plan to make other ones, soon!
      🙂
      V

      Reply
  6. Kim Bee says

    July 26, 2012 at 2:49 pm

    Valerie this is so neat. I know neat is a weird word but it’s the one that comes to mind when I see this. I must try this and whip it into a killer tiramisu. You always impress me when I stop by.

    Reply
    • Valerie says

      July 27, 2012 at 8:50 am

      Kim,
      Tiramisu was my first thought, and a family favourite,but I have that posted here, and wanted to try a different Mascarpone recipe, thus the roulade.
      🙂
      V

      Reply

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