Mascarpone is a rich, creamy, and spreadable Italian cheese made with milk and cream. It is used in both sweet and savory dishes, including tiramisu and eggnog. It can be bought in stores or made at home with cream, vinegar or lemon juice, and a few kitchen tools. Mascarpone has a short shelf life and should be used within a few days.
Mascarpone is a milk-based Italian cheese that has been modified with cream, so that it has a very high butter-fat content. The resulting cheese is very rich, creamy and spreadable; the precise texture varies from very soft, like crème fraîche, to stiffer, like butter, depending on how it’s handled during the cheesemaking process. This cheese is native to the Lombardy region of Italy, where it is used in both desserts and savory foods.
Many markets carry mascarpone, typically in small tubs in the refrigerated section. It is also possible to make this cheese at home. Whether you buy or make mascarpone, keep in mind that cheese has a very short shelf life; ideally it should be used up within a few days, or it can go bad.
Food historians believe that a version of mascarpone was produced in Lombardy around the 16th century. Most famously, the cheese is used in tirimisu, a dish layered with mascarpone, ladyfingers, espresso, brandy and chocolate. It also appears in eggnog, a rich Italian custard. Mascarpone can also be used to make frostings and thicken puddings and dessert custards, and is popular as a standalone dessert, served with fresh fruit and sometimes a light syrup.
If you want to make mascarpone at home, you’ll need a liter of minimally processed cream and a tablespoon of vinegar or lemon juice. You also need cheesecloth, a filter, a double boiler, and a reliable thermometer. If you don’t have a double boiler, you can create one by placing a heatproof glass or metal bowl over a saucepan filled with water.
Start by pouring the cream into your double boiler and heating it slowly. When the cream reaches a temperature of 190 degrees Fahrenheit (88 degrees Celsius), add the tablespoon of vinegar or lemon juice and stir. The curds will begin to form immediately into the cream as it reacts to the acid. Once the curds have formed, cover the pan, remove it from the heat and let it rest for 10 minutes before lining a colander with cheesecloth and pouring the creamed curds over it.
After straining the cream, the cheesecloth will hold a bunch of curds. Allow the curds to cool while draining until they have reached room temperature, then cover the strainer, place it on a shallow bowl or plate, and refrigerate for 24 hours. This will set the cheese as it downloads. Once this step is finished, the mascarpone is ready for use.
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