©David B. Fankhauser, Ph.D.
Professor of Biology and Chemistry
U.C. Clermont College
Batavia OH 45103
and a solution of acid is added.
|one quart of "light cream," 25% butterfat
[Light cream can range between 18 and 30% butterfat.
For mascarpone, it should contain 25% butterfat.
I mix 16 oz heavy cream with 16 oz half and half.]
1/4 teaspoon tartaric acid
|Stainless steel double boiler with lid
Thermometer, reading in the 185 F or 85 C range
sterile handkerchief sterilized by boiling and hanging to dry thoroughly
1 quart bowl to catch the whey
|1) Warm 32 ounces (900 mL) of
25% butterfat light cream in a stainless steel double boiler
to 185 degrees Fahrenheit (85 Celsius).
See the next two steps to produce 25% BF cream by combining equal volumes of "half and half" (~11%) and heavy whipping cream (35% BF)
||10) Cover and place the
thickened cream in the refrigerator overnight to cool
|2) Measure out 16
(450 mL) of half and half (10.5% to 12% butterfat)
||11) The next morning,
mixture will have further thickened, with traces of whey
from the creamy mass.
|3) Add to the heavy
whipping cream (35% butterfat) in the double boiler.
Heat gently to 185 F (85 C).
|12) Place a sterile
handkerchief in a strainer over a
(Sterilize the handkerchief by boiling and hanging it to dry in the sun.)
|4) Meanwhile, dissolve
in 2 tablespoons of fresh water:
1/4th tsp of tartaric acid
or (as here):
1/2 tsp Acid Blend from L.D. Carlson
* See below for use of lemon juice.
|13) Transfer the
into the sterile handkerchief.
|5) Continue to heat the
cream until it is 85 C.
||14) Draw together the
corners of the cloth, use a heavy rubberband to tie the
securely to gether.
|6) Stir the dissolved
into the 85 C cream with thorough stirring. You should
that the cream thickens slightly almost immediately.
||15) Suspend the product
the refrigerator overnight to drain thoroughly.
|7) Be sure the mixture
||16) The next day,
the assembly from the fridge and open the cloth.
|8) Cover and hold the
85 C for five minutes, with occassional stirring.
||17) Here is what the
finished mascarpone looks like. You are allowed to
|9) After five minutes,
mixture will have thickened somewhat.
||18) Place in a
which seals tightly. Use immediately for optimum
flavor, but it
may be stored in the fridge for up to a week or two.
* I have received an email from Fil and Pat in Quebec which reports that mascarpone was originally made with lemon juice. I now doubt the authenticity of this, but have wondered where ancient Italians would have gotten tartaric acid... (See intro above.) I have calculated that 1/4 teaspoonful of tartaric acid should be equivalent to approximately 2 tablespoonfuls (30 mL) of lemon juice. Fil and Pat (and others) report back that 2 Tbl in a quart of 18% butterfat cream made perfect mascarpone! Yea.
Send Email to: FANKHADB*@UC.EDU
(remove the * in order to send an email)