CheeseXML 1.00
Mascarpone
Ingredients
| Heavy cream | 1 qt |
| Tartaric acid (or citric / lemon) | 0.25 tsp |
Process
| # | Steps | Plan | Facts |
|---|---|---|---|
| 1 | Heat the milk to 85 °C Heat the vat to the culture temperature published for this make. | Heat · Milk preparation · Temperature: 85 °C | |
| 2 | Add culture Sprinkle the starter, rehydrate, then rest at temperature. | Step code · Ripening · Temperature: 85 °C · Time: 12 h | |
| 3 | Add acid Stir in the acid and wait until the whey clears. | Step code · Coagulation · Temperature: 85 °C · Until: Clear whey · Addition: Amount: 0.25 tsp | |
| 4 | Ladle the curd Ladle uncut curd into the hoops. | Step code · Cutting | |
| 5 | Draw whey and hoop Draw whey to the grain and fill the hoop. | Drain · Draining · Flips: Turn: After: 5 min; Turn: After: 15 min |
Mascarpone
Fresh cheese · Difficulty: 2
Batch scale
Scale factor:
Description
Practical Self Reliance mascarpone: traditionally tartaric acid (a winemaking by-product), also made with citric acid or lemon juice. Cream heated and acidified to a thick, sweet dessert cheese.
Recipe details
- Style
- Fresh cheese
- Country
- Italy
- PDO
- No
- Schema version
- 1.00
- Type
- Home recipe
- Vegetarian
- Yes
- Created
- 2026-09-09
- License
- CC-BY-4.0
- Author
- CheeseXML 1.00 reference set
- Units
- US
- Milk
- Cow milk, Pasteurized, Not homogenized, Fat: 35.0 %
- Milk volume
- 1 qt
- Expected yield
- 1 lb
- Yield ratio
- 0.479306 ratio
- Active time
- 30 min
- Total time
- 12 h
- Scale
- For milk volume: 1 qt
Ingredients
- Heavy cream — 1 qt
Role: Cream · Kind: Milk Cream
- Tartaric acid (or citric / lemon) — 0.25 tsp
Role: Acid · Kind: Acid Tartaric
Equipment
- Heavy-bottomed pot
- Dairy thermometer
- Butter muslin / cheesecloth
- Colander
Process
Heat the milk to 85 °C
Heat · Milk preparation
Heat the vat to the culture temperature published for this make.
Temperature: 85 °C
Add culture
Step code · Ripening
Sprinkle the starter, rehydrate, then rest at temperature.
Temperature: 85 °C · Time: 12 h
Add acid
Step code · Coagulation
Stir in the acid and wait until the whey clears.
Temperature: 85 °C · Until: Clear whey · Addition: Amount: 0.25 tsp
Ladle the curd
Step code · Cutting
Ladle uncut curd into the hoops.
Draw whey and hoop
Drain · Draining
Draw whey to the grain and fill the hoop.
Flips: Turn: After: 5 min; Turn: After: 15 min
Storage
Temperature: 4 °C; Shelf life: 7 d
Allergens
Allergen: Milk
Safety
Use milk that is not ultra-pasteurized. Pasteurize unknown raw milk. Sanitize equipment.
Source
Title: 50+ Cheesemaking Recipes — Mascarpone; Creator: Ashley Adamant / Practical Self Reliance; Year: 2023; URL: https://practicalselfreliance.com/cheesemaking-recipes/
Tags
Tag: For beginners; Tag: Vegetarian; Tag: Acid and heat