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Friday, November 27, 2009

Another Cheesy Adventure...Mascarpone!

This month's adventure in home cheese making was that delicious Italian Cream Cheese known as Mascarpone! You all know my cheesy partner in crime, she who lives in the kitchen with puppies...otherwise known as Natashya, right? Well, we're getting pretty good at this simple, fresh cheese making if I do say so myself! We started with a recipe...2 ingredients!...and ended up adapting slightly in order to make a seemingly less than stellar result turn around. I started it Tuesday and finished it today (Friday)...but the majority of that time I was planning, cooking, eating and enjoying Turkey day festivities...so I can tell you...it was mostly hands-off! The only time I spent was the initial heating and then transferring to a strainer. Then transferring to a bowl. So...what are you waiting for!? You know you want to make a little Mascarpone at home and then let us know how your adventure fared...so we can share it over at forging fromage (well, you know I want you to, at least). Mascarpone adapted slightly from The Home Creamery by Kathy Farrell-Kingsley 4 cups (2 pints) heavy cream 1 Tbs. white wine vinegar Pour the cream into the top of a large double boiler and slowly heat to 190 degrees F, stirring occasionally. Check the temperature with a thermometer. Stir in the vinegar, and continue to stir until the cream begins to curdle. Remove the pan from the water, cover and let stand about 15 minutes or until the curds begin to firm. At this point, my mixture was very creamy...nappé (able to nicely coat the back of a spoon...it'll leave a space in the liquid if you run your finger across the spoon) if you will, but not thick enough to sit in a strainer. It went right through. So, I followed Natashya's suggestion and went ahead and just covered it and transferred it to the fridge to sit for 24 hours. This added step really firmed the mixture up nicely....see the big mass? Pour or ladle the curds into a butter muslin-lined strainer set over a large bowl. Cover the strainer and refrigerate for another 24 hours to continue draining and firm up even more. The next day I did have some whey left in the bowl! So, I transferred the thickened Mascarpone to an airtight container. you can now refrigerate for up to 3 days. Stir well before using. We made Mascarpone!!! It took a couple days...but it was all unattended...another simple cheese on our journey to forge fromage! Now that you've seen just how simple it was...go check out Natashya's, too...she'll confirm it! And then take a chance and make some...join us in our monthly(-ish) adventure to Forge Fromage!
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*no, I haven't forgotten to share my Turkey Day table...the amount of photos are just a little overwhelming right now and I need to figure out how to go about it...I'll get something up soon!*

Would you like to comment?

  1. I can't begin to say how awesome you and Natashya are. Simply amazing! The mascarpone looks sooo creamy and delectable.

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  2. THATS IT I QUIT! dang this looks so smooth and creamy - job well done!

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  3. oh wow so what are you making next with this amazing cheese

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  4. Wow, this is SO impressive! I'd love to join you in your adventures but I think I'm too impatient for this foodie festivity!

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  5. Ok, so I thought it was impressive when people make their own bread. But making your own cheese??? You have just taken things to the next level. So impressed!

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  6. Reb...some delectable sounding lemon blodies...we'll see how they come out!

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  7. Oh am definitely going to try this. Maybe use it to coat pasta with a vegetable...

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  8. You inspire me! Gosh that looks so creamy and delicious! I'm thinking Tiramsu...Stat!

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  9. Can't wait to see what you do with it!

    BTW, how is it that Giada DeLaurentis cooks with mascarpone all the time? Why is her ass not the size of a freaking BARGE?

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  10. Beautiful! I love your step by step process. And that creamy finished product - heavenly! This has been my favourite so far.
    Thanks girli!

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  11. This is awesome! I've never made mascarpone! I have 2 quarts of raw cream in my fridge, so guess what I'm going to start tomorrow!! Thanks Heather!

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  12. Nice. Everytime I think of mascarpone, I think of tiramisu. lol. Fantastic job!!

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  13. Very impressive! It looks so creamy and good. I was going to try to join you guys this round but time got away from me! ;-)

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  14. I cannot believe you made marscapone! You are my hero!

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  15. Pretty cool making marscapone. I don't have enough space for anything more never mind bowls of cheese straining. Maybe when I use up the turkey carcass.

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  16. Awesome job, I'm impressed again!

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  17. I just think you're awesome!

    Mascarpone is one of my favorites- it's just so creamy. Your cheese looks so dreamy in that bowl- delicious.

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  18. OMG - that last picture makes me want to eat it by the mouthful! It looks so creamy and delicious. I really wanted to join you all on this one, but I think the holiday did me in. I'm definitely going to try this one though :D

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  19. this is beyond impressive...

    so, what do you do with this now that you have it??? Keep posting where this ends up

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  20. oh my gosh, it's so smooth adn creamy! i've never tried mascarpone before, let alone the homemade kind! great job! i hope you and your family had a great thanksgiving!

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  21. Wow! it looks really good.... this is a must try...

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  22. This is insanely amazing. Who knew that making cheese could be so simple? And cost effective.

    I think the most ridiculous part is that mascarpone costs so much and yet...what are you paying for since you basically heat it and then let it sit for a few days!

    Now the real question is - what delicious things are you going to make with it?!?!?

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  23. Holy fark that looks great! Bookmarking right now.

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  24. Ha I read fortunes, and see brownies paired with this creamy goodness...

    I love cheese, and this is one of my favorites to use...

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  25. very interesting girlie!!! ive learned a lot :)

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  26. This is an awesome accomplishment. I love how you stepped us through the process. Kudos.

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  27. OMG This is unbelievable....Heather, you have no idea how much i struggle to find mascrapone...if i could make it even half as amazing as this i would be soooo happy...such remarkable results you have achieved ! WOW !

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  28. Just call me Grinch, I am damn green with envy over your homemade cheese making skills, but grateful for the inspiration.

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  29. well done! Looks so smooth and creamy!

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  30. I wish I wasn't such a wuss as I would love to try this. I would've freaked, not knowing to just refrigerate the cheese for 24 hours to let it solidify. I know I would have thrown my hands up in despair and my ingredients away. So good to have someone who knows the answers. The cheese looks AMAZING!!!!

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  31. I love making cheese -- it makes me feel so competent! Your mascarpone makes me want to dive right in. Mmm, good!

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  32. Heather, you are just unbelievably good!

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  33. Holy crap, that's awesome! I didn't realize marscapone was so easy. I need to make it. Once I've moved. Heh.

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  34. This is just brilliant! I would never have thought to make my own Mascarpone! Genius!

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  35. This cheese-making just blows me away. (I was just complaining about having to shred my own.) This is awesome! If you're ever in the area, please visit and make cheese.

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  36. Wow.
    Homemade mascarpone that is awesome.
    Congratulations for makin this.

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  37. What a great idea! Mascarpone is expensive... but making seems much easier than I expected... I will have to try it.

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  38. This looks great! It seems as though it would be a lot less expensive than buying it in the store. I need to give this a try :)

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  39. Did you like it and did it taste like mascarpone cheese? I'm curious as I LOVE it and creme fraiche which like the mascarpone is supposedly make-able at home.
    ~ingrid

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  40. i looooove mascarpone! and its that easy? who woulda thunk it. Ok...so mix some of that yumminess with some nutella....and dip a strawberry in it. way good stuff

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