Mascarpone is one of those luxury ingredients that cost an arm and a leg to buy but…it is cheap and easy to make at home.
To compare: a tub of supermarket mascarpone is AU$23 per kilo. Making your own with fresh cream comes in at around AU$7.90 a kilo, a big saving.
The recipe below yields about 400g of mascarpone cheese, which means it costs under AU$4, including the cost of the lemon or vinegar.
If you’re wondering how to use mascarpone, it is traditionally used in tiramisu, but is nice served with fruit (fresh, poached or char-grilled), tossed through pasta (instead of ricotta, say), spread on toasted fruit bread, or can be used in pretty much anything that asks for cream – mascarpone gives the dish a decadent touch.
- 3 cups of pouring cream
- 1 tbsp white vinegar or lemon juice
- Gently heat cream over medium heat in a saucepan until it reaches 85°C (a candy thermometer is useful here). Make sure you stir regularly to ensure the cream doesn’t scold on the bottom.
- Once the cream reaches 85°C, add the vinegar and continue stirring until it is thick enough to coat the back of the spoon (a couple of minutes). Remove from heat and let sit to cool. The cream won’t visibly curdle like it would if you were making ricotta, for example, although you may see some whey. It looks more like custard.
- Line a sieve with a double layer of cheesecloth or muslin or a new, clean chux and place over a bowl. Pour the cream into the sieve and sit in the fridge overnight (I placed a saucer over the top to cover, but don’t squeeze or press down on the cream). What you will have in the morning is a thick, creamy mascarpone – thick like cream cheese, but with a creamy rather than tangy taste. Yum!
Amount Per Serving: Calories: 304Total Fat: 32gSaturated Fat: 21gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 101mgSodium: 24mgCarbohydrates: 2gFiber: 0gSugar: 3gProtein: 3g
Nutritional information is calculated automatically using the Nutritionix database. Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, serving size or the source of nutrition data. We strive to keep the information as accurate as possible but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.
Melissa Goodwin has been writing about frugal living for 10+ year but has been saving her pennies since she first got pocket money. Prior to writing about frugal living, Melissa worked as an accountant. As well as a diploma of accounting, Melissa has an honours degree in humanities including writing and research and she studied to be a teacher and loves sharing the things that she has learned and helping others to achieve their goals. She has been preparing all her life to write about frugal living skills.