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Introduction:

Here's an inexpensive way of introducing mascarpone Cheese in your recipes. Needs just two ingredients and a bit of patience to let the cream set.

Ingredients:

8 Oz Heavy Whipping Cream

1 tbsp Vinegar

How to make Mascarpone Cheese?

Method

  • Pour heavy cream in to a sauce pan and bring that to a boil.
  • Add vinegar in to cream once that comes to a boil.
  • You will see cream will get a bit of thickening,
  • Now turn the heat off.
  • Now put the saucepan in to ice cold water.
  • Allow it to sit for 15 to 20 mts.
  • Now line a sieve with a cheesecloth.
  • Put one empty bowl underneath the strainer.
  • Now pour cream in to cheesecloth.
  • Cover the cream and put that in to refrigerator for 24 hours.
  • After 24 hour the cream will set and you will get little bit of whey from the cream in to the bowl that you placed below the strainer.
  • Use to make desserts or pastas!

Tips

  • Make sure that you heat the cream over medium heat.
  • Continue to stir it to avoid sticking to the pan.



How to make Mascarpone Cheese?

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Comments :


No Image Anjico :     27 March 2017
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No Image Nilofar( Shireen) :     28 July 2016
I ike the recipe very much is it so easy to make cream
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No Image mou :     17 April 2016
can i use this in making pan pizza..
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No Image barbara :     24 March 2016
Love your visuals! I keep reading that one must never use ultrapasteurized cream in this recipe - is this something you insist on too? Many thanks
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No Image Lisa GAIL Luft\Azam :     30 December 2015
Plz tell me white or tan vinager? ThankYou! Warmest wishes, Lisa GAIL Luft
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No Image Rose :     19 September 2015
Thank you so much for all the easy recipes in your website. I learned a lot and it made my days the easiest way. Wishing you all the best in your life.
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No Image Aayotee :     19 September 2015
Can I use non-dairy whipping cream?
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No Image Rosalie Rossi :     25 January 2015
What kind of Vinegar. I'm thinking white. right? now what to do with the leftover liquid. Have to wait for the next lesson? I'm grateful that I don't have to buy it anymore. thanks
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No Image HELLO???? :     2 February 2014
How much cheese does this make? question question question
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No Image marisa junqueira franco :     7 October 2013
Dear madhura,tanks for this excelent recipe and explanation,I loved.
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No Image Tejal :     8 September 2013
What company heavy whipped cream did u use for this recipe? In India we get only Amul Cream. Can we use tropolite whipping cream ?
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No Image sandra Sequeira :     23 August 2013
Hi Madhura, I went thru many Mascarpone cheese recepies and all the ingredients and procedures remains the same as your recepie, and it is called MASCARPONE CHEESE AND NOT PANEER. want to share with all instead of heavy whipping cream which is not available in India, I replaced with Milk cream which you collected every time you boil the fresh milk, and it turned out very well, I could used to well for my cake dressing. Thank you Madhura for your recepie
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No Image Amber :     7 August 2013
Hello Madhura, I am sorry but this is not a mascarpone cheese. This is a different form of paneer.
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No Image sandra :     7 August 2013
Hi Madhura, I just love your recepies,they r so simple n easy to make , I want to try making Mascarpone Cheese, can i use home made cream, the cream which we get after boiling the milk. and to get 225gms of Mascarpone cheese, how much cream do I need to use? Please advise. Thanks.
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No Image samita :     29 July 2013
Hi Madhura, Just want to know if we can use lemon juice instead of Vinegar
No Image Madhura :     5 August 2013
Yes that is also fine. Thanks
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No Image Lalita :     14 July 2013
Which thick whipping cream can we use for this recipe. I only have access to amul cream in a packet
No Image Madhura :     16 July 2013
Sorry, I am not sure whether Amul is selling whipped cream.
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No Image kripashankari :     13 July 2013
I watch ur recipes regularly. I have tryed most of ur recipes, & it came out well. My daughters loved it. thak u. grin
No Image Madhura :     13 July 2013
That's simply cool. Love to your daughter. Thanks and keep watching
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