Easy Homemade Cultured Mascarpone Cheese

Recipe Description:

There are several ways to make mascarpone cheese. Commercially a sort of quick mascarpone is made by using tartaric acid to separate the curds from the whey, but this results in a grainy texture and, more importantly, no active cultures! Some recipes call for a mixture of cream and whole milk and then draining the whey to get a thicker curd, but I am going to share the absolute easiest way to make mascarpone cheese that can even be made with raw milk.
Mascarpone should be silky smooth, thick and rich with a slight tang. It’s super simple to make your very own and you can use it to top pancakes, waffles, dip fruit in, or make your own authentic tiramisu or cannolis.

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  • 8 thoughts on “Easy Homemade Cultured Mascarpone Cheese”

    1. I tried making this yesterday and it hasn’t “set” yet. My kefir was thin think drinkable consistency. Does the kefir need to be thicker? Or should I just give it more time?

      1. Hm. You used heavy cream? If so, it should have set. I wouldn’t give it more than 48 hours. If it hasnt set up enough, you can always do the drain method in the refrigerator to get the extra whey out. My kefir was drinkable consistency, but super active.

        1. Thanks When I got up this morning it was much thicker. My kefir culture is not very active as I don’t use it much (started one again just for this recipe). I will try draining it.

          1. Ah! That is probably the cause. I make kefir daily, so ours is very healthy and active. If it’s coming out of dormancy in the fridge or dried, it usually takes a batch or two to get back to normal. Draining the curd should give you what you need in this case. 🙂

    2. If you are using heavy cream, and you add creme fraiche mother, won’t you end up with creme fraiche rather than mascarpone?

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