Mascarpone: make it with Thermomix to save $$
I believe all Thermomix users are to some degree playful experimentalists. It is the nature of this machine to challenge us in these areas and bring out the best, most creative aspects of our individual culinary dispositions. Using Thermomix to make cheese is a great way to have fun with this super kitchen machine.
Inspiration: I’d been wanting to experiment with cheese-making since Thermomix first arrived and the simple, triple cream Mascarpone seemed like the best place to start. I compared various recipes to each other and against the capabilities of the Thermomix. Most helpful was a page by David Frankhauser which served as my ultimate guide. Further experiments with Bimby resulted in the version below which consistently delivers an ultra creamy and buttery “house cheese”. Nice and neutral and ripe for adding your own personal touches.
Mascarpone
500 g. fresh light cream (18%, not ultra-pasteurized)
500 g. heavy cream (33%, not ultra-pasteurized)
½ tsp. acid blend (or ¼ tsp. tartaric acid) – from home brewing shops
2 Tbsp. water (unchlorinated is best but not necessary — I use filtered water)
- Pour both creams into clean Thermomix bowl.
- Cook for 6 minutes at 90°C on speed 1.
- As cream heats put water and acid powder in a clean glass and stir well to dissolve.
- When cream reaches 90°C reset the Thermomix to stir for 1 minute at speed 3 and slowly add acid solution through hole in the lid.
- As the acidic solution mixes with cream, the cream will thicken slightly — and you may notice a slight change in the sound of the machine. Transfer thickened cream to a clean bowl and refrigerate, covered and undisturbed, to set for about 12 hours or overnight. The Thermo Server works well for this.
- When it has set, the cream will have thickened to the consistency of soft yogurt. (It is not a cheese yet!) When gently tipped on an angle, thickened cream will pull away from the edge of the bowl and there should be slight separation between the milky solid and watery whey. At this point you can transfer it to a jelly bag or colander lined with cheesecloth which has been placed over a bowl for straining and collecting the whey. Works best if you can suspend your cheesecloth bag as it drains. Suspend to strain in the fridge, for about 12-24 hours.
- Once strained, your mascarpone is ready to eat. This cheese tastes best when fresh. Well sealed it keeps for about 10 days.
- Use in tiramisu and other dessert preparations. Great addition to Risotto. Works well as a creamier alternative to cream cheese in cheesecake recipes. Substitute Mascarpone for cream cheese in dips and spreads. Or, go crazy — combine with Gorgonzola for Torta Mascarpone…
Notes: Grocery stores here sell Mascarpone for $30/kg and upwards. Using this recipe brings the cost down to about $8-$9 per kg. This is a savings of about 70%! Use the freshest cream available for best results. All recipes I researched stated not to use “ultra pasteurized” creams. (I haven’t seen ‘ultra pasteruized’ in stores.) I used regular pasteurized cream from the store which was fine.. Ideally, we want 25% cream to make mascarpone. The blend of 18% and 32% creams works for me — let me know what works for you.
The last word: After experimenting with this recipe for about two weeks, someone gently pointed out that there is a recipe for Mascarpone in the Thermomix EDC cookbook. I hadn’t even thought to look! That recipe suggests tartaric acid. If you can’t find tartaric acid, feel free to use an ‘acid blend’ where the main component is tartaric acid. I tried using citric acid during development of this recipe but the result was not great, though citric acid and lemon juice are used with by others with apparent success.
How did it taste? All of that wonderful work – and i am sorry you didn’t know it was in the cookbook… and no mention of the flavour. Is it sweet and buttery? I haven’t made it because I am afraid the taste may not be as good as the old secret recipe from old Italia….
Hi Valerie — my tiny note about flavour is on one of the photos – sorry you missed it — The flavour is simply: super ultra creamy. This recipe is for unsweetened Mascarpone — I know some people add sugar but I don’t have a sweet tooth, so prefer to leave it out. Its also a great addition to any pasta dish or risotto or as a substitute for butter in just about any recipe. Last time I made the Bimby Bread recipe I didn’t have butter in the house so I just substituted the Mascarpone, no problem!
Hi Helene — Do you know what the Acid Powder consists of? Is it just a mix of acids – if so which ones – or does it include a culture? (Cultures are mentioned in several recipes I’ve seen.) I have both Tartaric and Citric acid but would need to search the net for a culture and have no idea where to get Acid powder here in Oz as the people I’ve spoken to do not seem to know what it is. .
Thanks
Jen
Hi Jen: No culture needed for Mascarpone, just the acid. Did you try the home brewing shops as suggested? Maybe I should have called them “home wine-making suppliers” Here is a link to some suppliers in your area. If you ask them for “Acid Blend”… I think you should get what you need (from what I can tell this seems to be an international term). The Acid Blend that I used is simply called “Acid Blend” and contains Tartaric and malic acid, but it doesn’t specify in what proportions. I think the home brewing shops in Australia should have this as it’s a common and staple ingredient for most home winemakers. It only cost about a dollar, so very worth trying for. Hope this helps!
Hi again!
So – super ultra creamy in texture…YUM… what is the flavour… butter – or cream – like sour cream? like cream cheese? like creme fraiche, or frommage blanc? What makes this mascarpone cheese if it doesn’t have the butter sweet flavour? I understand from your comment that it doesn’t have the sweet note that boughten mascarpone has… but there is not sugar added there, according to the content label… it just occurs naturally. Not trying to be a pest – but a friend made it and said the same thing as you… delicious, but not sweet – not like the mascarpone she was used to? :)
Right you are Valerie — it is just as you described it… all of the above!