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Make Mascarpone Yourself – Basic Recipe and Vegan Version

You can make mascarpone yourself with just a few ingredients. And even with a purely plant-based diet, you don’t have to do without mascarpone. We explain which ingredients you need for your mascarpone and how both variants are prepared.

Make mascarpone yourself – basic recipe

Mascarpone can be used in many different ways, is used in many creamy desserts and is very easy to make yourself with just two ingredients and a few tools. For mascarpone, you only need 500 ml of cream (min. 32% fat content) and 1 tablespoon of lemon juice. You should also have a fine sieve and gauze or cheesecloth ready. And this is how you proceed:

  1. Heat the cream in a saucepan to approx. 80 °C. It should only simmer or simmer slightly, it is best to check the temperature with a thermometer.
  2. Now add the lemon juice to the cream and stir the mixture regularly for 10 minutes. The temperature should remain constant. Over time, the cream will start to flake and thicken.
  3. Then remove the pot from the plate and let the cream rest for about 15 minutes. You should not stir during this time.
  4. Hang the strainer over a bowl and place the cheesecloth or strainer in it.
  5. Now pour the cream into the cloth. The whey should drip slowly into the bottom of the bowl. Cover with a plate and place in the fridge overnight or for at least 10 hours.
  6. The mascarpone is ready the next day. You can now process them directly or transfer them to a sterile container and keep them refrigerated for up to seven days.

Purely plant-based: Make your own vegan mascarpone

Even with a vegan diet, you don’t have to do without mascarpone. With this recipe, you can make your own vegan mascarpone with just a few ingredients and with the help of a mixer, which can be used in desserts or in cooking in just as many ways. You need 200 g cashew nuts, 100 g vegan yoghurt, 5 tsp lemon juice and a pinch of salt.

  1. First, soak the cashew nuts in water for at least six hours. Then pour them through a sieve.
  2. Then puree the soaked cashews with the yoghurt in a blender until an even, fine cream has formed. This may take several minutes.
  3. Then taste the resulting cashew cream with the lemon juice and a pinch of salt. If the mass is too firm, you can add a little yoghurt, but if it is too runny, you can thicken it with locust bean gum, for example.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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