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Ask a Foodie: Making Mascarpone

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TiramisuIs mascarpone a cheese or a type of cream? How is it made?

Mascarpone, the creamy, buttery ingredient in the dessert tiramisú, is not technically a cheese, say Sharon Tyler Herbst and Ron Herbst in their book “The Cheese Lover’s Companion.”  That is because citric or tartaric acid is used rather than rennet to thicken the warmed cream. When the cream is coagulated, it is drained through cheesecloth (or is centrifuged, in larger factories) to make it thicker. The resulting product is a dense cream similar to English clotted cream.

(photo: bromundt)

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2 Responses to “Ask a Foodie: Making Mascarpone”

  1. Pingo says:

    Hello Bonnie,
    I enjoy your articles tremendously. They are full of so much good “stuff”. Hope to meet you some day.
    Can one make Mascarpone at home? They way you describe it, it seems easy enough. I am all for experimenting. – p

    • Hi, and thanks for the your note. I’ll check into the way to make masparpone – it doesn’t sound difficult, from the description. Check for later posts on How To: Make Mascarpone at Home…