How to Make Mascarpone (Italian-Style Cream Cheese) | Food Wishes

[@onlyfacts7816]

It's so crazy to think I started watching food wishes over a decade ago when I was just a teenager trying to learn recipes for zucchini. Thank you for your unrelenting, amazing, down to earth content.

[@Danny-oi8yl]

Chef John is one of my personal favorite Chef a la Culinary Educator because he's been doing this for years after retiring as an Educational Culinarian and he's sooo available. His style brings to mind Jacques Pepin simply because he gains joy from teaching. It's awesome!

[@ladyofcuriousvirtue]

What’s your favorite zucchini recipe??

[@hexortheconceited4811]

It's wild how this is so true

[@sgray2817]

Same

[@f_youtubecensorshipf_nazis]

what's crazier is a decade ago I was still old enough to be your dad and we never met. wait, what?

Mascarpone frosting... touch of powder sugar, a few drops of lemon juice and vanilla. Basically like cream cheese frosting, but with mascarpone. It's leagues better, it's just so decadent and rich. You'll want to stuff your face with it, but remember it's much like eating butter with a spoon. So either restrain yourself or have a bunch of lettuce ready! Oh and a little trick that was shared with me by a lovely young Slovakian lady from a village nearby. She makes the best cakes I've ever tried. She made the wedding cake for our.. well wedding :D For all sorts of creamy fillings where you'd normally use butter, substitute the butter with mascarpone. It's pretty much same % of fat (and price, at least in this part of the world) but it turns out much lighter and smoother. Of course, you gotta use butter for the crust and other stuff. Butter makes everything better. Cheers

[@valleyofthecauls4238]

Thank you for passing along this trick!

[@pdfbanana]

After all, you are the Don Corleone, of your mascarpone

[@Pepelejew]

👍

[@ChezJohn]

👏👏👏👏👏

[@christinalw19]

Oh boy. Good one. Take the cannoli. 😉👍🏼

[@along5925]

VERY good!

[@kaybrown4010]

BOOM! 👍🏻

[@acreshomesgardens4139]

Chef John has been the only consistent thing in my life that I look forward to. Welcome back Chef!!

[@BigSmashKing]

I love this kind of chef John video, because they are empowering. That sounds silly, but with all these weird food shortages, I can make mascarpone cheese if I can't find cream cheese or regular mascarpone cheese at the store as long as I can find heavy whipping cream. Thanks Chef!

[@fartloudYT]

Look into Ricotta cheese. 'Not Another Cooking Show' has a very friendly video on it. Similar level of simplicity.

[@ladyofcuriousvirtue]

☝️ Exactly!! Also yes Ricotta cheese is like almost the exact same thing - you just use whole milk instead of cream, and leave it to sit instead of stirring for 3 minutes. And BOOM you have cheese, suck it inflation

[@godrilla5549]

Where I am even at the discount grocers, cream cheese is about $3 more than it use to be. Gonna do this instead. Look into dampers made with baking powder and milk for cheap, easy sandwhich bread.

[@WatchTashi]

Esp when 8oz is SIX bucks! I made his recipe and it was delish. I have 32 oz cream to make it for Christmas tiramisu. Yum.

[@XoxoXoxo-pq2ri]

7ggxfgcjgn🎉😂😢😮😅😊

[@Vintage_USA_Tech]

Your JOKING I have been buying cream cheese for the past 30 years and I can make it at home myself? Thank you so much Chef John!

[@LYVwithLYN]

Darn it Chef John! it is 12:06 am in Trinidad and now I am going to bake bread and make this!

[@ganganwoo3282]

I’m definitely gonna make this now, eating this with toast and peanut butter and honey is the best thing ever

[@marilynsnider8183]

I've always wanted to know how to make it. Thanks Chef John.

[@MR-sq2ut]

Thanks, chef john! This is very expensive and sometimes hard to find here in the Philippines, so great help!

[@sadhead]

mind me asking what brand and specific product you'd be using? :)

[@MR-sq2ut]

@@sadhead hi. I've only used the 500 g tub from emborg.

[@schlurpie]

i would usually get mascarpone at Säntis or at Rustans grocery

[@mr.pringle8466]

"By people who know things" is my new goto phrase.. thanks!

[@jonasthiel2282]

This is amazing. When I saw this and decided to try it, I was sure it'd fail and be a huge mess, but it turned out perfectly!

[@what.happend.to.my.handle]

This is the comment I was looking for. Thank you

[@rassoronmore8931]

Did it taste like mascarpone generally does?

[@stem1302]

And that is why the world needs chef John.

[@mangachanfan1556]

Amen! I second that!

[@ArwaKaru]

Chef john, thank you for your amazing recipes. I followed a lot of them over the past 8 years and they always turn out to be a success. I am having trouble with this one though. Followed the recipe with thermometer but The mixture didn’t set and although i used 4 layers of kitchen towels a lot of the mixture seeped through. Any ideas what went wrong?

[@junejunejuniejune]

Thank you for this! I am obsessed with mascarpone! My fav way to eat it is on some crusty toast with dates. The flavors really compliment each other!

[@queenmoptbo]

I'm a long time fan andhave made a ton of your recipes, but this one made me giggle with glee! Absolutely perfect on the first attempt!

[@WebPixies]

I never thought to look up how to make this, I always just buy it when I want to make tiramisu, but it's so expensive. This is going to be a lifesaver for my tiramisu addiction.

[@Automedon2]

When I was a kid, living in South Africa, my dad would sometimes take us to an Italian bakery for eclairs. They were filled with "sour cream", rather than pastry cream. I've always wondered what that was because it wasn't the sour cream we know now. Now I'm thinking it was whipped sweetened mascarpone. I'm going to try whipping it to see how it turns out.

[@hlee-w9u]

well technically, once lemon juice is added to the cream it sours it so it's actually sour cream. The South Africans probably took that literally.

[@christopherkarr1872]

So, when you tried whipping it did you get butter?

[@sarahc8862]

If you look up a recipe for mascarpone stabilized whipping cream I think that may be what you're looking for.

[@TheAkimboPro]

Ey there Chef John, been watching since your OG no-knead ciabatta episode. Stoked to see Tiramisu toast as it's my favorite dessert. Thanks for the many, many years of getting young people into cooking.

[@lesliedausey]

I have been looking for a diy mascarpone recipe for ages! I will have to give this a go. Speaking of going, the clotted cream I made yesterday (CJ recipe, of course) is just finishing its overnight rest in the fridge. Time to try it out!

[@killersideswipe]

This right here is the best thing you can use for Tiramisu

[@me1ne]

Cheesus! I'd never thought this was so easy. Thank you sir. I guess I'll be enjoying pick-me-ups a lot more frequently now

[@karleedu]

I need to make this! I've been making "farmers' cheese" and wanted something more like cream cheese. This is it!! Thanks you

[@kathyleicester7306]

Chef, this was fabulous, thank you! I've just learned how to make homemade mazzorella. This is my next adventure, and it's so straightforward. And yes, it's encouraging and empowering because it's time to make everything at home. It's just time.

[@scotthutson736]

Had to give a thumbs up just for the Chuck Mangione reference. As a long-time jazz horn player (trumpet and flugelhorn) he's one of my favorites.

[@JaneMeier]

As a teenager in a school just south of Rochester, Chuck and his band came to our high school in the 70s and did several days of playing and talking to all of us. We did a concert at the end of the week where he directed us playing a few of his songs then he and his band did a concert. One of the highlights of my school years! He was so easy going and friendly and I'll never forget it.

[@ExcenGaming]

Making this for the weekend. Toast, the cheese, and avacado and tomato sounds like an amazing breakfast

[@employme2]

I wanted to see how Chef remove all that cheese goodness from the towel and place it into the perfectly leveled cheese into the jar.. He must be a magician 🎩 😆

[@sandrajohnson9926]

Add cherry jam on toast. It's divine.

[@ankylosaruswrecks3189]

I am 45 years old, made many dishes with this and am just finding out this isn't called Marscapōne. My entire life is a lie. But super awesome that we can make it at home!

[@arnoldkotlyarevsky383]

I love making tiramisu and the price of mascarpone is always prohibitive. I can now finally make all the tiramisu my current suite of pant sizes can accommodate!

[@etherdog]

Refika had a similar recipe (and SHE uses metric measurements). I made this and it was great! But you really have to stand over the pot and make sure it doesn't overheat. Have your lemon juice at the ready before warming the cream.

[@wildsheepc]

When I lived in Canada about ten years ago, my Italian friend gave me her recipe for tiramisu. It took me years before I actually made it, in large part because I needed so much mascarpone and it was something like $5 per small tub at the local grocery store. Chef John, you just blew this thing wide open for me! Cannot wait to give it a try. (I am wondering though, can I use my yogurt strainer or is it behoovy to use the towel method?)

[@mfhulskemper]

You could well try one of those -- the beauty of these lighter, unripened cheeses is that you're very unlikely to make a catastrophic error. ; ) Don't forget to test for moisture content, though, because it may still be a bit too high in those ultrafine strainers. Then it either needs a little more time, or a cloth transfer. I say make the first run two days in advance, and have something handy to store in the fridge, and you should be fine. For every run afterwards, you'll know how long (or what) it needs.

[@LlamacornAlpaca]

@@mfhulskemper I was wondering, should the mascarpone for tiramisu be on the denser side? like chef John's?

[@manonvernon8646]

behoovy

[@shinystar1781]

a small tub today in Canada costs $15

[@asstaco]

First time hearing the word behoovy. What a cool word.

[@beatricebrown8221]

OMGoodness! What a game changer. Thanks for showing us how to make this. You make me happy.

[@SN-sz7kw]

Great recipe! Thank you. If you do this a lot & don’t want to mess with the cloth, it’s possible to purchase a square straining container with a plastic lid. It has a fine, removable mesh insert. Very slick & fits nicely in the fridge. 😊

[@Jchathe]

Wowser, this is exactly what I have been waiting for, Chef! Molto molto grazie!!

[@Ladythyme]

Considering the price of this in stores, this is worth it’s weight in gold! I always wondered…. Thanks so much!

[@jsmooth2268]

I never knew that mascarpone or any cream cheese was that easy to make😎... Awesome👍👏👏

[@kristiehhh3727]

You can make ricotta using same method but you must get it to lower temp. You can make mozzarella using similar method and little rennet. Butter- whip or shake some heavy whipping cream in jar.

[@0938890Erol]

Filling the thick thick mascarpone into a jar, cleaning the jar, after which taking the mandatory picture not close before going through it with a knife (again). Word class, haha. Nice recipe chef. Definitely going to make this ♡

[@catherinekhalili4412]

How long does it stay fresh in the fridge? Thanks! Looks fabulous!

[@OmegaGamingNetwork]

Well you converted me years ago to keeping creme fraiche in my fridge at all times, guess this is getting added to the fridge as well. That said, finding non ultra pasteurized creme is nearly impossible around here, but at least for the creme it doesn't seem to really matter much. Might be a little less smooth, but the taste is still amazing.

[@terryt.1643]

I love to use this on toast with olive tapenade. Incredible! Thanks, Chef John. 🥰💕❤️👍👍

[@markRkram]

You are after all, the Al Capone of your Mascarpone. And speaking of breaking the law, this cheese is criminally good!

[@marthalucas1221]

Awesome recipe! Thank you so much. I make labneh but did not know I could make mascarpone so easily.🙏👏👏👏👍

[@BeachPeach2010]

I've done this a few times. My issue is keeping the temp. steady. I think I'm going to try using my Sous Vide to hold my temperature the next time I give it a go. I wish Chef John would do a video about cheese making and using the Sous Vide to do it.

[@J-MaxServices]

Have you tried it with the sous vide yet?

[@0psec_not_good]

Amazing! Thank you for sharing this. I can’t believe I had no idea how simple it was to make mascarpone.

[@marioasalazar]

Love your videos! Can you please make one for homemade Pop Tarts?

[@jamilyribeiro7739]

Look for the vídeo of Claire Saffitz, when she was still working in Bon Apetit... Sorry for the bad english...

[@IS-su2jf]

@@jamilyribeiro7739 Fuck bon appetit, don't give them views

[@Buster316]

@@jamilyribeiro7739 yeah but claire isnt chef john. I want his recipe, if he has one.

[@marioasalazar]

@@jamilyribeiro7739 thank you for the tip Jamily!

[@marioasalazar]

@@jamilyribeiro7739 you just saw the video you recommended. I still would like to see Chef John’s version because he would provide a very concise video. The Bon Apetit video was more of a hit or miss method of making pop tarts.

[@maximebarroux653]

it worked!!!! And how, marvellous, thanks a lot!!! I love your recipes... Your cassoulet, the burger buns, the poutine...

[@medusassnakes70]

Chef John have you ever heard of fried cod fish balls? It was a favorite at our July 4th celebrations when I was a little kid in MN. My brother and I would eat them as fast as they came out of the hot oil. Every recipe of yours that I've tried have been delicious so I would love to see what you do with this.

[@geoffkeller5337]

Thank you both so very much! Really enjoy your channel, recipes, humor and knowledge!

[@7986jluis]

Hi chef!, justa a question. Can you salt it during preparation?

[@Rich_ard]

I've made cream cheese using this method and the lemon really came through flavor wise, I really want to try a rennet version to see if I like it more. The recipe I used was 6 cups of whole milk 1.5 cups of heavy whipping cream and the juice from one Lemon. I do think this is a superior technique than I used and will definitely be giving this method a try.

[@baileywatts1304]

hi there, I've done something like this before and cream of tartar is a lovely acid to use that does not color the flavor like lemon juice does.

[@Rich_ard]

@@baileywatts1304 wow tyvm. How much of it did you use in your recipe? Did you use just cream or a cream milk combo?

[@baileywatts1304]

@@Rich_ard all cream, half a tablespoon per pint of cream

[@Rich_ard]

@@baileywatts1304 can't wait to try this since rennet has a shelf life I haven't bought it and I can get cream of tarter practically anywhere.

[@tarjei99]

85 degrees centigrade is what milk is heated to to increase thickness of yogurt. It changes the proteins. Tomatoes goes very well with salt and black pepper. And so does the cream cheese I presume. If you add butter, you have something that is fantastic with cooked maize (corn).

[@donnanichols6838]

WOW!!! I cant believe how easy this is to make!!! Unbelievably easy!!! Thank you so much!!! Can't wait to try it myself!!! Have a beautiful day!!! 🍃🤗🍃

[@bl0p3z01]

I LOVE cheese. Thank you for showing me this. 🙂

[@FabbrizioPlays]

It occurs to me that this is functionally identical to clotted cream, but without the toasty bits, which can be considered a matter of preference

[@davidsleater8230]

Turns into an absolute beast with that last bit of bread. I'm here for it!

[@EvilCoffeeInc]

Delightfully simple! I'm definitely going to make this sometime soon.

[@jennifersmith3905]

I had NEVER heard of mascarpone. THANK YOU!! YUM!!!!

[@AndromedaCripps]

Chuck Mangione!!! He’s from where I grew up!!! ✨ Also Chef John, I literally saw a KZbin video for “homemade cream cheese” go by in my feed the other day and was thinking of looking it up and learning to make it. THEN tonight I found an incredibly simple rise-overnight baguette recipe that I want to try out, and then saw YOUR mascarpone video as if you had read my mind!! I’d much rather use your recipe than one from someone I don’t know. Your recipes I can trust because I know from testing that they always turn out GREAT! So, thanks to you (and that other baguette fellow) I think I will be making baguettes and mascarpone tomorrow night, so both can sit overnight and be ready in time for breakfast Tuesday morning!!! Mascarpone on fresh baguettes? YES PLEASE!! Thinking of trying with honey and cinnamon for a sweet variety, or tomatoes, basil, and balsamic if I have tomatoes in the fridge!!

[@Danny-oi8yl]

My life is now complete and I can't wait to do this at work. An ounce of lemon juice per quart you say? 2/ for a half gallon? A quarter cup for a gallon? Which is more than enough for a regular size cheesecake... I'm getting giddy just thinking about it! Excelsior! xD

[@KentSpain85]

While we love cheese, we don’t eat a lot or even often. So, how long would this last in a airtight container in the fridge? Thanks! This looks so delicious.

[@mfhulskemper]

Ours usually goes off by day 6 or so. You might nudge it to a full week if you're brave enough. ; )

[@onlyfacts7816]

@@mfhulskemper sounds just like ravioli time to me

[@firegodessreiko]

you definitely don't want to keep soft cheeses around, home-made or otherwise, for more than a few days. A week is pushing it. Just remember, it shouldn't EVER have a strong smell.....but at least if you're making it at home, you could cut the recipe in half to suit your family's needs! Home-made definitely has that going for it.

[@KentSpain85]

@@mfhulskemper OK thanks! I might just have to halve the recipe then haha.

[@KentSpain85]

@@onlyfacts7816 mmmm, that sounds delicious!

[@dougm1343]

Love this. Thanks Chef John. Can't wait to try this out!!!

[@ManOfSteel1]

this is how we make paneer in my country but this is more of a controlled method that does not make the milk solids separate like water and cheese. nice technique.

[@MiauMichigan]

Thank you!!!!! I'm lactose intolerant and I can't find mascarpone cheese where I live so I'm making my own with lactose free cream ☺️ I'll be making Tiramisu 🤤

[@greg_or_e]

Another perfect recipe! Grazie ! 😁👍🙏

[@BridiesMammaG]

Wow, soo much easier than the other cream cheese ..Amazing xxx

[@dwsoundscape]

I’ll make this with lactose free heavy cream. Best video I’ve seen. Lactose free is key for my family.

[@anneervin1328]

You're such a genius! Thanks a million! Now I'm off to whip up some fresh whipped cream using some of this beautiful mascarpone. 🥰

[@terrilynn1771]

Awesome cant wait for the tiramisu recipe

[@bills.6201]

I love this and will try this. One question remains. How do you wash the kitchen towel after making the mascarpone?? Do you soak it in hot water with the blue dish liquid of your choice? And then throw it in the washing machine? Thanks.

[@dunkinscows2179]

I’m not sure how anyone else does it, but I have a towel I use specifically for straining some foods and made the mistake of washing it with the laundry once. Although it was clean, it smelled like fabric softener which transferred to the food. So now I just wash it in a bowl with scent free dish soap, rinse well, then boil it in a pot of water then hang dry. If you use scent free products in your laundry and remove the towel before you add fabric softener (just to avoid the waxy residue it leaves on fabric), it should be fine. 🙂

[@bills.6201]

@@dunkinscows2179 Thank you. I use Free & Gentle Tide. It doesn't have strong perfumes. Instead of fabric softener, I use distilled vinegar in the final rinse of cotton towels. I will try that.

[@GreenGardenGamer]

I love your intros, Chef! Always brightens my day :)

[@rohtati1020]

Best recipe, thanks! 🌹

[@ArgyroDrossos]

where is the recipe

[@ceciliac2225]

Chef John, wondering if I can use coffee filters instead of kitchen cloth? I am afraid of fibres from the cloth mix in with mascarpone.

[@traceyifversen6109]

Was wondering the same lol I just think of possible hair sticking to towels in the dryer. I won't even dry my dishes with them. No one wants hair or fibers in their food. I'm going to try your idea.

[@angelbulldog4934]

We now know the ceremony of making mascarpone. Make a dish with macaroni or serve it with pepperoni. Could lead to matrimony. No baloney. Thanks, Chef.

[@lindiemoon]

I'm going to make this for my mom as a gift. Thank you!

[@bkm2797]

Looks delicious and smooth! Thank you John

[@danielbrosky]

Most interesting! I love mascarpone, so I'm definitely going to give this a try. The only suggestion I have about this video, Chef, is it would have been appreciated if you had included video of the transfer into the crock, just for the benefit of those of us novices and "kitchen virgins" . Thanks, and wishing everyone Happiness and Peace in 2024.

[@randalllaue4042]

First I ever heard of this was movie “Kate and Leopold”... never knew it existed. They put on toast with strawberry’s... fast breakfast!!! 👍

[@TWMAC2011]

Wow, so simple. Chuck Mangione , haven't listened in a long while, pulled up his Feels So Good, excellent!

[@paula.2422]

Absolutely love this video! I've made this recipe for my tiramisu and it is AMAZING!!! Thank you Chef John. I'm about to make it again and used the excuse to refresh with this video. 😁

[@Ohgrowup1]

Thank you soooooo much for this recipe!!!

[@elle7739]

It's that simple? Thank you! I'm making it this weekend!

[@juliawitt3813]

If this turns out as well as your lemon curd recipe, I will be in cream cheese heaven ❤

[@MoonlightDawnMoolightDawn]

I'll be making this - thanks Chef John!

[@SkipFloyd]

Can’t find non ultra pasteurized heavy cream anywhere! But when I do I will certainly try this.

[@pillowmintlover]

I needed this. This recipe was so simple. ✨👌🏽❤️

[@Marth667]

I'm using thickened pasteurised cream so I'll let you know how that turns out. I expect it to just be a thicker 'cream' cheese but we will see.

[@TheWhizKid007]

I guess you could say that this makes you feel so good!

[@thedude7722]

Chef John has excellent taste in music, Chuck Mangione is awesome

[@brbbiobreak]

I was waiting for this recipe ever since the tiramisu recipe. Times were hard, I had to use procesed cheese.

[@wipis59]

slow roast some garlic till it's soft and sweet and have that on toast with the cheese. chefs kiss

[@Elamour]

At the very end...Chef John adds a extra amount on top of the tomato...... That sold me... If its that good, ya always wana add more.

[@rickf.9253]

Thanks Chef! I'll be making that one. It seems like mascarpone is never available when I need some, and it's always pricey. What is the refrigerated shelf life?

[@mfhulskemper]

About 6 days maximum in our household. You'd be fine with an extra day or maybe even two, but it slowly changes taste and moisture balance by then, and not exactly for the better.

[@rickf.9253]

​@@mfhulskemper Thank you!

[@MossyMozart]

This looks both good AND easy! Query: How do we make a Tofutti-like spread? (Although I would not mistake Tofutti for cream cheese, we like the flavor just as much on bagels.)

[@scotthammer4007]

This is incredible! What a fantastic recipe..

[@PedroPetracco]

Aw man. That looks abolutely beautiful!

[@eviegill942]

Thank you so much for this delish and fun and easy video 🙋

[@Jonnmichelle]

Thank you!

[@michaeljacob9381]

Excellent video sir! Cannot wait to make this for a cheesecake.

[@TeeComedian]

Couldn't find this stuff when making the Bûche de Noël, now I'll be ready no matter what!