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Tuesday, March 18, 2014

How to make mascarpone at home, and win more prizes with Sweet New Zealand!


To make mascarpone at home you can use just cream or a mixture of cream and milk, plus citric acid. Lemon juice can be used instead of citric acid, and if you have lemons (preferably not Meyer lemons, but some more acidic lemons)  you can use lemon juice, but citric acid is easy to measure. Some bloggers make a similar recipe and call the result ricotta (or creamy ricotta), but don't be fooled, they are mistaken (or idiots) and this is NOT ricotta, ricotta is a totally different product made in a totally different way and with different ingredients. You can find a recipe for ricotta here or, even better, here

Mascarpone is delicious, rich and fat, it is used in many Italian desserts or cheese dishes (like torta di mascarpone and gorgonzola) and of course the more cream you add the highest the fat content.

I used 300 ml of cream and 200 ml of full fat (grey top) milk and 4-5 g of citric acid diluted in 50 ml of hot water (the lower the dose and the less 'lemony' the taste, but it is difficult to measure 3 or 4 g, just think of half a level tsp - and again, all teaspoons are not the same!). Gently bring the milk and cream to 85°C, and stir with the thermometer for 5 minutes (yes you will need a cheese thermometer), keeping the temperature constant. Add the citric acid and water solution and stir, turn the heat off and let it rest for 10 minutes. Place a sieve over a bowl and line with a clean cotton cloth (or even two if the cloth is too fine - do not use gauze or cheese cloth, you need something with a thicker mesh). Place in the fridge and let it rest overnight to drip the excess liquid away. In the morning the mascarpone will be ready! The longer you leave it the thicker it will become, so you can let it rest for a bit longer if you like, or stir it into a creamy consistency and store in a container with a lid until you are ready to use it (a few days only). 

Just eat it by the spoon with a little cocoa and sugar, or honey, really decadent!





This recipe is for Sweet New Zealand #32, the blogging event open to all Kiwi bloggers (living in NZ or overseas) and expats blogging from NZ. Frances is the host for March, and there are many prizes this month offered by Healthy Food Guide (Tote bag, magazine and zesty citrus zester), so check out how to enter by clicking here. Also let me know if you are keen to be a host in 2014, and book a month!

Sweet NZ image
Photos and Recipes by Alessandra Zecchini ©

11 comments:

  1. Fare il mascarpone è una vera magia, la prima volta che l'ho fatto non credevo a i miei occhi!! Però non sapevo che si potesse mischiare latte e panna, viene un pò più leggero?

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  2. Sicuramente, comunque qui la panna è veramente grassa e gialla confronto a quella italiana, e se lo faccio solo panna mi viene un blocco di burro :-). Uso il latte cremoso, grasso pure quello, di solito ha due dita di panna in cima :-)

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  3. Ma daiiii, il mascarpone homemade, quello che mi avevi anticipato...troppo da provare!
    Ti abbraccio

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  4. Amazing, I would never have thought of making mascarpone at home. Che bella idea, e che brava.

    www.saucysiciliana.blogspot.com

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    1. Provalo, costa meno che comprarlo ed è più fresco!

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  5. Alessandra il mascarpone fatto in casa???? Wowwww notevole!!! Scusa se commento poco ma io non capisco l'inglese e vado molto a naso :-) Ma quando capisco è un piacere stare qui! Un bacione

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    1. :-) almeno questa ricetta è abbastanza facile da capire! Grazie per essere passata!

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  6. Delicious, Alessandra. I first made mascarpone at home about a year ago, and I've never bought it since. So easy to make and such a versatile ingredient to have on hand.

    BTW, I would be happy to host Sweet New Zealand again. I've been so crazy busy the last few months, I've scarcely had time to participate, but things are beginning to settle down somewhat now, so May would be a good month for me if that fits.

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  7. Cool Sue, thank you! Need to find a host for April, anyone???

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  8. Bravissima!Sara buonissimo!
    Un bacione forte da Grecia!

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