Mascarpone Cheese Make Your Own Substitute Recette

Indulge in the rich, creamy texture of homemade mascarpone cheese at a fraction of the store-bought price! This surprisingly simple recipe takes just 35 minutes of cook time and yields a decadent cheese perfect for topping desserts, pasta dishes, or enjoying on its own. Skip the expensive grocery store versions and make your own luxurious mascarpone today!

Préparation 10 min

Cuisson 35 min

Calories 3284.4 kcal

Protéines 39g

Note Soyez le premier

Mascarpone Cheese Make Your Own Substitute

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Mascarpone Cheese Make Your Own Substitute

2 cups heavy cream
2 tablespoons white wine vinegar
2 tablespoons lemon juice

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Comment préparer Mascarpone Cheese Make Your Own Substitute

Place a stainless steel bowl inside a larger saucepan. Ensure the bowl doesn't touch the bottom of the saucepan.
Fill the saucepan with enough water to come halfway up the sides of the smaller bowl.
Remove the smaller bowl.
Place the saucepan on medium heat and bring the water to a gentle boil.
Pour 2 cups of heavy cream into the stainless steel bowl.
Carefully place the bowl back into the saucepan, ensuring the water is simmering and not boiling rapidly. The bottom of the bowl should sit above the waterline to prevent scorching.
Heat the cream, stirring occasionally, until it reaches 190°F (88°C) using an instant-read thermometer.
Remove the bowl from the saucepan and stir in 2 tablespoons of white wine vinegar or lemon juice. Continue stirring gently until the cream begins to thicken and curdle.
Cover the bowl and let the curds rest for 10 minutes to firm up further.
Line a fine-mesh strainer or colander with dampened cheesecloth or several layers of coffee filters.
Place the strainer over a bowl and carefully pour the curdled cream into the lined strainer.
Allow the mascarpone to cool completely to room temperature.
Cover the strainer tightly with plastic wrap and refrigerate for at least 24 hours, or up to 48 hours, to allow excess whey to drain completely and the cheese to firm.
Once fully drained, transfer the mascarpone to an airtight container and refrigerate.
Use your homemade mascarpone within 3-4 days for the best flavor and texture.

Nutrition Information (Approximate per serving)

Sodium

15 g

Sugar

Fat

1096g

Carbs

Recipe Categories (Choose a category and find related recipes!)

Sweets & Sides Desserts European Italian American Vegetarian Gluten Free Baking

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Preparation 5 Ingredients Or Less Condiments Etc Eggs Dairy Easy Dietary Cooking Mixes

Questions fréquentes

Combien de temps faut-il pour préparer Mascarpone Cheese Make Your Own Substitute ?

Mascarpone Cheese Make Your Own Substitute prend environ 45 minutes du début à la fin — environ 10 minutes de préparation et 35 minutes de cuisson.

Combien de calories contient Mascarpone Cheese Make Your Own Substitute ?

Mascarpone Cheese Make Your Own Substitute contient environ 3284.4 calories par portion, avec environ 39 g de protéines, 8 g de glucides et 541 g de lipides.

De quels ingrédients ai-je besoin pour Mascarpone Cheese Make Your Own Substitute ?

Les principaux ingrédients de Mascarpone Cheese Make Your Own Substitute sont Whipping Cream, White Wine Vinegar, 2 tablespoons lemon juice. Consultez la liste complète avec les quantités ci-dessus.