Comments on: Homemade Mascarpone Cheese

By: Birgit Kerr

Birgit Kerr — Thu, 11 Mar 2010 15:14:23 +0000

Valerama, yes, it’s getting harder to get the pasteurized cream. We still seem to have a few of stores around here that carry it. As for the off taste, you are right that all ultra pasteurized won’t thicken.
I did however add the note about the off taste because you can get it to thicken with a mix of ultra pasteurized and not (a little less so but still workable) but it added the aforementioned off-taste.
I tried it once because I didn’t have quite enough pasteurized cream on hand and it really wasn’t worth the shortcut! I probably didn’t express that adequately in the recipe, so thanks for pointing it out more clearly!

By: valerama

valerama — Wed, 10 Mar 2010 22:14:18 +0000

Ultra-pasteurized cheese can’t be used, not because of an “off” taste, but because of the heat treatment, it simply will not curdle.

The drawback for me is that I can no longer find whole cream that hasn’t been ultra-pasteurized. I’ve made this recipe before and it’s excellent, and so much cheaper than store bought.

By: Birgit Kerr

Birgit Kerr — Wed, 10 Mar 2010 21:56:35 +0000

Yes, I get the pasteurized cream at the health food store.

By: Birgit Kerr

Birgit Kerr — Wed, 10 Mar 2010 21:53:32 +0000

They are close to the same but not quite. Cream of tartar is a weaker salt derived from tartaric acid. It is also mixed with potassium hydroxide to neutralize the acid.

Seems the recommended ratio for substitution would be at least 2:1 cream of tartar to tartaric acid, meaning you would double up on cream of tartar. Those sources were talking about baking though, not cheese making.

I have never tried it myself, so I can’t say if substitution would work in the making of the mascarpone cheese.

I have a suspicion that it might not work since the acid is what makes it thicken up and if the acid is neutralized, then it may actually not do the job!

If anybody happens to be brave enough to try it, please do let us know how it works out!

If you can’t find the Tartaric Acid at the health food store, try wine making supply stores.

By: lisamc

lisamc — Wed, 10 Mar 2010 21:45:58 +0000

Love lopve love mascarpone…but the age old question for me is where do you find cream that isn’t ultra pasturized? Health Food Sstore? Thanks for the post

By: grammie24

grammie24 — Wed, 10 Mar 2010 19:12:38 +0000

Is tartaric acid the same as cream of tartar?

By: romansmom

romansmom — Wed, 10 Mar 2010 18:41:41 +0000

Looks very good and easy! Glad they featured it in the blog post today. thanks!

By: bananaflowermama

bananaflowermama — Tue, 25 Aug 2009 21:35:51 +0000

This is very similar to the way I make my mascarpone. Much, much cheaper than buying it – and not too difficult for even a novice cheese maker. Give it a whirl!

By: MS Hospitality

MS Hospitality — Tue, 25 Aug 2009 11:37:08 +0000

I’m really going to try this. Some recipes just have to have mascarpone!

By: Susan

Susan — Tue, 25 Aug 2009 03:26:52 +0000

Mascarpone can be pretty expensive and I’m finding more and more recipes that use it. I personally prefer it over cream cheese as it tastes more creamy/buttery rather than tangy. This looks easy enough for even me!
Thanks for this.