It is easy to make homemade mascarpone cheese with just two ingredients and these easy instructions. With the precision of sous vide you can have perfect homemade mascarpone cheese in a few hours.
Be sure to try homemade clotted cream and cheesecake in mini mason jars both are dairy sous vide recipes. New to sous vide? I explain in simple terms everything I know about sous vide cooking. Be sure to check out my complete collection of sous vide recipes.
Sous Vide Mascarpone Cheese
You may never get store-bought mascarpone cheese again with this homemade mascarpone cheese recipe.
I saw this technique at Food52 and I thought this recipe would translate beautifully to the sous vide temperature precision. And it did! In the original technique, the cream is brought to 180 for 3 minutes. It is very hard to keep a temperature constant for 3 minutes, without fluctuating, but with Sous Vide you CAN keep it steady. For the full recipe and complete directions scroll to the bottom of the post where the recipe card is! You can also print the recipe there!
Fresh Lemon Juice
I HIGHLY recommend freshly squeezed lemon juice.
Sous Vide Mascarpone Cheese Ingredients:
- 1 quart cream
- 1 Tablespoon , Lemon Juice, Fresh squeezed
In this homemade mascarpone cheese recipe I am using non ultra pasteurized heavy cream. I was at the dairy getting heavy cream to make homemade clotted cream for my friend so I just picked up a second quart. Non ultra pasteurized is NEEDED for making homemade clotted cream.
I have not tried making homemade mascarpone cheese with ultra pasteurized heavy cream, but I have read where people have had luck with it.
Sous Vide Mascarpone Cheese
In a gallon zip top bag, pour the heavy cream.
Submerge it in a cold water bath and use the water displacement method to remove the air from the bag. Do NOT use a Seal and Vac bag for this recipe. You will need to add fresh lemon juice to the recipe and the bag will need to be opened.
Set the Sous Vide to 180 and allow the water temperature and the temperature of the heavy cream rise together.
Once the temperature has reached 180 F, set a timer for 3 minutes.
Once the 3 minutes has been reached, open the bag and pour in the 1 tablespoon of fresh lemon juice.
Stir the cream to incorporate the lemon juice.
Set another timer for 3 minutes.
Once the 3 minuets is up, remove the cream bag from the water bath and allow it to cool to room temperature.
Strain The Mascarpone
Place a strainer over a bowl and line it with several layers of cheese cloth. I am using 3 layers and did not unfold them out of the package.
Pour the cooled mascarpone cheese cream in the cheesecloth-lined strainer.
Place in the refrigerator overnight to allow the whey to strain.
I folded the cheesecloth over the mascarpone cheese.
Overnight, the whey has strained away and you have homemade mascarpone cheese!
This makes about 2 cups.
If you whip it just slightly you can make lovely mascarpone ribbons.
Pipe on a strawberry for a pretty dessert!
Enjoy!
Sous Vide Mascarpone Cheese
EQUIPMENT
Ingredients
- 1 quart heavy cream non pasteurized
- 1 Tablespoon lemon juice fresh squeezed
Instructions
- In a gallon zip top bag, pour the heavy cream.
- Submerge it in a cold water bath and use the water displacement method to remove the air from the bag. Do NOT use a Seal and Vac bag for this recipe. You will need to add fresh lemon juice to the recipe and the bag will need to be opened.
- Set the Sous Vide to 180 and allow the water temperature and the temperature of the heavy cream rise together.
- Once the temperature has reached 180 F, set a timer for 3 minutes.
- Once the 3 minutes has been reached, open the bag and pour in the 1 tablespoon of fresh lemon juice.
- Stir the cream to incorporate the lemon juice.
- Set another timer for 3 minutes.
- Once the 3 minuets is up, remove the cream bag from the water bath and allow it to cool to room temperature.
- Pour the cooled mascarpone cheese cream in the cheese cloth lined strainer.
- Place in the refrigerator over night to allow the whey to strain.
Nutrition
Nutrition Disclosure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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originally published: Mar 19, 2018
Sarah
I tried.... it doesn't... There needs to be evaporation for this to work. At least, that is my theory....If you find different, please let me know.
Lesley Davies
Would this work in jars?
Linette
I had no idea! Mascarpone cheese is so hard to find in my area. Now I can make it at home. Thank you Sarah!
Sarah
Leanna,
You are welcome to give it a try! I would try the half and half first and see if that give your the yield and the texture that you are looking for. If you make it please write back with your experience. Cheers! Sarah
Leanna
Do you think that Half and Half or a combination of half cream and half whole milk could be used to cut down on the fat content?