Never underestimate the power of social media. Oh sure, Twitter, Facebook and the like can lead to the dissipation of our time and energy in unproductive pursuits. I myself have fallen down a few social media rabbit holes, only to emerge hours later, bleary-eyed and with no recollection of how the day passed. But those times are few and far between, and I generally feel my time on social sharing channels has been well spent. After years of strenuously resisting it, I am a convert. It is without question the best way to promote my work on All Day I Dream About Food. I can’t imagine writing a blog and getting anyone other than my own family to read it if I didn’t use social media.
Even as a convert, I am always a little slow to adopt the newest, latest and greatest things in social media. Case in point: Instagram. I’ve only just really started using it with any sense of purpose and even that is rather spotty. When it first became available for Android last year, I signed up right away, took a few fun shots of my kids, played with the filters a bit, and forgot about it. I certainly didn’t think to take pictures of all the food I was making and eating – it simply didn’t occur to me. I don’t have many followers on there and I don’t even really know how to grow my audience. For me, Instagram was simply a fun way to make lousy camera shots of my kids look all cool and vintage-y.
And then a few weeks ago, I happened to post a quick shot of some homemade mascarpone. I linked it to my Facebook and Twitter accounts and I was floored by the response. Everybody and their dog was asking how to make homemade mascarpone. Huh, maybe there is something to this “food on Instagram” thing after all! And of course, I am more than happy to oblige with the recipe. Having made my own homemade cream cheese, I knew that homemade mascarpone was possible. I came across a number of instructions online, all of which were almost identical. In the end I followed the instructions from London Bakes, who got hers from A Pastry Affair, who got hers from a bunch of instructions on the internet, all of which were almost identical. It seems that there is one accepted way to make mascarpone and everybody’s doing it. Now you can too, because it’s ridiculously easy. Even easier than making your own cream cheese. And it’s ridiculously good. I can’t see ever buying storebought again.
Even though I don’t use it to advantage, I really do love Instagram. It’s so fun to play with, I find I don’t even care if anyone else is paying attention or not. It’s a great way to jazz up pictures of my kids, and the filters can really make a difference to a grainy, blurry camera photo. It’s convenient too. I almost always have my phone on me, whereas my big, heavy dSLR sits at home. With my kids growing so fast, I don’t want to forget those spontaneous moments when we’re all having a great time. And just because I feel like it, I am going to share a few of my favorite Instagram shots. If you’re on Instagram too, I’d love to connect!
Homemade Mascarpone Cheese
Ingredients
- 2 cups heavy cream not ultra-pasteurized
- 1 tablespoon fresh-squeezed lemon juice
Instructions
- In a large saucepan, heat cream over over medium heat to a low simmer, until it reaches about 190F (I found I had to go to about 195F to get a gentle simmer going).
- Stir in lemon juice and continue to cook for 5 more minutes, keeping it right at about 190F. You may have to turn your burner up and down to keep the temperature constant. Mixture will thicken to the consistency of gravy.
- Remove from heat and let cool. Mixture will continue to thicken.
- Line a sieve with a clean tea towel or several layers of cheesecloth and set over a bowl. Pour cream mixture into sieve and refrigerate for 8 to 12 hours.
- Transfer to an airtight container and press plastic wrap flush to the surface. Can be stored in fridge for about a week.
Carly says
Is what strains out whey that can be used in fermenting natural products? It would seem that it would work that way, because I typically use lemon juice in warmed milk to mimic buttermilk in buttermilk biscuits. I was just wondering if anyone could confirm.
Carolyn says
That’s a really good question! Wish I had the answer but I bet you could Google it…
Melanie says
The water that you strain out is perfect to use to bake breads etc. So, I guess that’s a yes to your question.
Cheryl Gray says
Thank you so very much for sharing this recipe. You are such a blessing. We can not get this cheese in our area.
Sharon Gosselin says
I never realize it was so simple to make but can I use half & half instead of heavy cream ? Mom Goose 55. THANK-YOU
Carolyn says
I don’t know that half and half will work, but if it does, it may not have that sweet taste that mascarpone has from all the cream.
Mary says
Got a quart of raw heavy cream from my local dairy farm. Came out absolutely fantastic.
Theodorable says
Trying this, multiplied everything x 3 because I’m making a big cheesecake. So far so good, it’s in the fridge and looks legit. I used freshly squeezed lemon juice not tartaric acid like some suggest (it’s a lemon cheesecake). I’m going to use some blackberries and strawberries and powered sugar to make a Fruit Coulis to cover the cake with. Then going to use the cake to blackmail my GF into cutting my hair.
Wanda says
Just made your maracapone recipe after not being able to find any at the store.. So easy!! It was fabulous in the cream sauce we made for shrimp scampi. Thanks for the life saving post!
Carolyn says
Yum, what a great way to use the mascarpone.
Anna says
I made this a few days ago, and we just finished the lot today. Oh, but I doubled the recipe! 😉
Needless to say, we really liked this quite a bit. However, while the cheese was delicious, it was definitely not like store-bought mascarpone– not in texture, which was expected, but also not in taste. It was so different that we actually couldn’t bring ourselves to call it mascarpone, since it didn’t have any of the sweetness associated with the cheese. It was more like solidified cream.
I was wondering whether this is normal? Did I perhaps not heat the cream high enough (I waited for bubbles to appear on the cream’s surface, but didn’t have a thermometer handy), or add too little acid?
Melanie says
I have not tried it yet but in general mascarpone is rather a little sour. The beauty of it is you can spice it even with herbs or just add a little sugar or honey to it to make it sweet- just how you prefer.
miphii says
Great recipe!
Time to get cooking!
Fernanda says
Hi I just made this mascarpone cheese, however as I was heating the cream, there were pieces of oil substance above the cream so may I know if I had done something wrong? And will it fail?
Carolyn says
I honestly can’t say. What do you mean by “pieces of oil substance”?
Fernanda says
It’s like the cream ‘broke’
Carolyn says
Hmmm. I think your heat might have been a touch high. Did it turn out?
Fernanda says
Unfortunately cream could not fully harden so I tried to restore it by whipping it
Hunter says
Does this taste like the good quality Italian Marscapone cheese. Would this make a good tiramisu?
Carolyn says
Yes.
Melanie says
Hi, if you want to make real Italian tiramisu, you will need also : the blue gobanni (needs to be drained), sugar or honey, amaretto, very strong coffee, baby biscuits, cacao.
If you like, write me and I give you the recipe. If you have ever been in Europe…
Conor says
I just wanted to say how greatful UI am. I’ve been making and aging my own cheeses (cheddar, parmesan, riccotta, cream cheese (although, I do this fro greek yoghurt which I also make), mozeralla,and have been meaning to start Blue. At no point did I think about mascarpone, until now. I’m on the seive step as we speak Looking forward to thetira masu U’ll be making.
Conor says
Ahhh! Meant I’ll. Stupid cheese covered fingers, hah.