Making Homemade Mascarpone from Scratch
Making Homemade Mascarpone from Scratch

Making Homemade Mascarpone from Scratch

Why would you want to make homemade mascarpone? I have been asked that questions so many times.

Mascapone from Starter Culture w Vanilla

Mascapone from Starter Culture w Vanilla

It’s a simple question, with an even easier answer. Homemade mascarpone tastes SO much better than store bought mascarpone. Also homemade mascarpone is about 1/4 of the price of the mascarpone you buy in the supermarket, AND, most importantly, making it yourself is child’s play.

Mascarpone Recipe

Mascarpone Recipe

Have I convinced you yet? Take a look at this 1 minute YouTube my gorgeous 8 year old daughter shows you the process.

With Christmas approaching fast I find I use a lot of mascarpone in my recipes. I want the best tasting product, so I find it’s easier and more reliable to make my own fresh mascarpone from scratch.

Homemade Mascarpone

Homemade Mascarpone

Mascarpone is made using just three ingredients, milk, cream and a starter culture.  The process is simply to combine the milk and cream in a yoghurt maker, add the starter culture and let those delicious bacteria do all the hard work for you.  Once your mascarpone is made you stand back and take all the credit.

French Vanilla Mascarpone

French Vanilla Mascarpone

I have included the recipe and the complete instructions below. I promise there is no substitute for your own homemade mascarpone.  This recipe yields more than a litre and it is deliciously smooth, rich and cream and has a subtle mild yoghurt tang.

Making Homemade Mascarpone from Scratch

Ingredients

    Recipe for a 1.5 litre yoghurt maker
  • 1040ml full cream UHT milk
  • 450ml fresh pouring cream
  • 1/10th teaspoon of Thermophilic Lactic Starter
  • Recipe for a 1 litre yoghurt maker
  • 700ml full cream UHT milk
  • 300ml fresh pouring cream
  • 1/10th teaspoon of Thermophilic Lactic Starter

Instructions

    The method for mascarpone making does not vary if you have a larger capacity yoghurt maker.
  1. Combine the milk, cream and starter culture in an electric yoghurt maker.
  2. Set the time for 16 hours.
  3. If your yoghurt maker has a 10 or 12 hour timer only, you will have to set an alarm so you remember to come back and add the additional time to the yoghurt maker.
  4. Once the milk has cultured for 16 hours place the yoghurt container in the fridge overnight.
  5. The following day line a large sieve with a cheesecloth or clean chux cloth.
  6. Pour the mascarpone into the cheesecloth.
  7. Hang the cheesecloth in the fridge over a container to drain for 24 to 48 hours.
  8. The longer you leave it to drain the less moisture with be in the mascarpone.
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The one important point when making mascarpone is the use of an electric yoghurt maker.  The only way to maintain an accurate and constant temperature over a 16 hour period is using an electric yoghurt maker. An EasiYo yoghurt maker (which uses hot water) will not work for this recipe or any cheesemaking recipes.

STEP BY STEP Mascarpone Instagram

STEP BY STEP Mascarpone Instagram

The two most important ingredients when making your own mascarpone are the yoghurt maker and the Thermophilic Lactic starter culture. Where can you buy a mascarpone starter online? Ah, I thought you might ask this question… I have included a few links for you below.

ST-M5 Thermophilic Lactic Starter

ST-M5 Thermophilic Lactic Starter

I get my starter from the cheesemaking workshop which also offers classes in all styles of cheesemaking.

Easycook Yoghurt Maker

Easycook Yoghurt Maker

The yoghurt maker can be purchased from Kitchenware Direct and was $54 when I looked last. There are no affiliate links in this story. I have provided the links purely for the convenience of readers.

My favourite way to serve mascarpone is as a replacement for cream. In 250gm of mascarpone I add 1 heaped tablespoon of icing sugar and a teaspoon of vanilla paste. The flavour is out of this world.

Mascarpone Pin

Mascarpone Pin

Don’t forget to pin this recipe for later. xx

Have you tried making mascarpone? Will you give it a go now?

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About Julie

Comments

  1. That’s really cool Julie, I love these types of recipes. I also happen to use a lot of mascarpone this time of year. I’d like to try this one. Homemade anything is always better.

  2. this looks so lush and creamy! Theoretically speaking, would it work without the starter culture?

    • The culture is the active ingredient which turns the milk mixture into a strain of yoghurt. I know there is a method which uses lemon juice to make a soft cheese but this is a true cultured product with living organisms.

  3. I bought the culture to make my own mascarpone, but I haven’t done it yet. Soon!! 🙂

  4. I made mascarpone just after taking a cheesemaking class and haven’t done it since. Time to get in the kitchen because it was fantastic!

  5. It looks great Julie, and I do love your pretty bowl. I’ve never made my own mascarpone and I didn’t realise it was so uncomplicated xx

  6. Julie, I just started making homemade yogurt by mixing milk and starter and cooking on the stove as I haven’t invested in a yogurt maker yet. Do you know if you can make mascarpone without a yogurt maker?

    • I really don’t think you can make it without a yoghurt maker as the incubation period is much longer than yoghurt and the temperature control is more temperamental. It’s very easy to make with the yoghurt maker though. Enjoy xx

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