How to make your own Mascarpone Cheese (and save money)

[@WalterSposito]

I´ve always wanted a vídeo with someone real, it´s like I´m in the kitchen with a family member. I love this guy, thank you very much for the recipe and for sharing a bit of your life style with us. Great!

[@marlenejones6266]

He is great isnt he? I think hes my favorite person cooking on the tube

[@Brainhoneywalker]

This is awesome! Mascarpone is great icing for pond cake or angel food cake. Add a couple teaspoons of powdered sugar and a teaspoon of Amaretto or Grand Marnier. Top with berries or grapes, drizzle with a bit of balsamic glaze, and a dash of black pepper. You have saved me money and I can just bet it tastes like a fresh cloud of heavenly goodness. Cannot wait to try it in pasta. What a way to go!

[@MobileHomeGourmet]

I buy the cream at Cosco. There is a lot of it. It comes in half gallons. I make a lot of mascarpone and then seal it in little plastic packets and freeze it. It freezes well. I thawed on packet this week. It had been in the freezer for months. I used it in a risotto recipe. It worked fine.

[@Your.Uncle.AngMoh]

Greetings from Australia. Thanks for this simple recipe. It might go against trailer park cuisine, but the easiest thing to do with mascarpone is to chill it in the fridge and put it on top of fresh fruit like strawberries, maybe with a little thick balsamic vinegar on top to add a little tartness.

[@TheRojo387]

UncleGweilo So comrade, how does it differ from Greek yogurt?

[@MobileHomeGourmet]

I have that problem occasionally. I scoop the wet center into a bowl and put the set cheese in another bowl. Then I set up the seive again with a new filter cloth and put the wet cream in it. Let it sit in the refrigerator again overnight and it will drain okay. This works well for me.

[@MobileHomeGourmet]

It's actually a double-wide mobile home. Living is really inexpensive. I pay about a third of what apartment dwellers typically pay, and I own my coach. I can sell it at a profit when I'm ready to move elsewhere.

[@keirapudding1714]

I love the end part.. showing us the special dish. . I am sure its delicious. Love from Malaysia

[@zaynabsafar5754]

Marvelous work, how about adding a small pinch of salt, and preserving the cheese longer than 1 weeks in the fridge? Thanks

[@MobileHomeGourmet]

It has been a long time, but if I remember correctly I sealed some in pouches and froze them. They were fine to use much later. -Dennis

[@stephiecom]

He also lived in a mobile home the last few years of his life in Port Vincent La. He was the spokes person for Carters Mobile Homes. So he had a really nice MH.He loved to tell jokes while he cooked. He was a pretty nice guy and you should take it as a compliment to be compare.

[@junejewel]

You're terrific. I have a Williams-Sonoma addiction but you've proven that simple, straightforward cookware can make delicious food!! Thanks for that.

[@RobotEliMan]

Regarding the mac/cheese, it's basically like alfredo base mixed with cheddar. :) I like the eye dropper idea. I think they should make vanilla that way. You're on to something.

[@1justice2012]

Can't get cream tartar where am I, but if I use vinager how much I need to use?, thank you. I really enjoy the video, nothing trashy about it!!!

[@AutumnAsh81]

really good with some vanilla extract instead of the lemon. even if you want, which i do, is buy actual vanilla beans, open it up and get the little beans out and mix it in with the mascarpone cheese. really great. then about a table spoon (or add another half spoon) of vanilla for approx six oz. i think. just do it to taste

[@colindossantos9801]

It is amazing the things you can make. Where did you learn to cook and bake like you do.

[@MobileHomeGourmet]

Thanks Colin. A lot of my knowledge is self taught from experimenting and following recipes. -Dennis

[@gmaureen]

Great to know. Thanks for all the information. You're so right, mascarpone in the grocery is expensive so making it at home (as you demonstrate) is a bargain - and easy too.

[@kathyjotourtois]

im got to try this. ty so much . the mac n cheese looked awesome. when i was a kid my godmother/great aunt use to mix sugar in sour cream n she gave me that to dip my bread in. it was so good. i see where the mascarpone would be very much like it with a lesser sour taste, yum. thanx again 4 the easy and understandable directions. have a great weekend.

[@swagbucks54]

that was so easy to listen to no big words so easy. Thanks for posting this do u have other vidoes on here

[@cherylburke52]

Love your soft spoken, relaxed nature to your culinary cooking :) Definitely looking forward to making your mac'n'cheese. Actually I am making Tiramisu and came across your recipe for that desert, too.

[@cynder2465]

Did you make the tiramisu. Im scared I'll ruin it. Did you do heavy cream and tartaric acid or cream of tar tar? :)

[@snake1mi]

Thanks for posting, man! And regarding the macaroni with cheese, theres actually something good in it. First, the taste! But another good thing is that cheese has high levels of chrome, which can benefit those with a sweet tooth, who crave sweet more than often. Add some basil and oregano, mint or thymes and you will crave it in your dreams!

[@ImaWarmFuzzy]

Dennis..Why the oven foil on the counter and oven top?... Reflective or just easy clean up? I like your kitchen... its kind of old school... you could pretty it up a bit... Main thing is its clean.. and utilitarian...

[@MackerelCat]

Fantastic. A real eye opener! Will definitely try this, thanks! One questions, was that degrees fahrenheit or centigrade?

[@lali143]

Thanks for sharing the traditional way of making mascarpone cheese. I will try it soon...

[@jtjagrucker]

Thanks Dennis. I actually found this video much more informative, and it solved the question I had with why some used citric acid, and others used tartaric acid. I imagine that the temp should be set higher for raw cream, if you plan on storing it. Otherwise, raw cream is ideal. Unfortunately, many states don't allow farmers to sell it as they do here in CA. I'll try it with the organic cream and see what happens, but I'm using it the next day, so no chance of spoilage. Keep up the good work!

[@jo11951]

hey .. thanks for the video, do you think we can use a lemon juice as a citric source? thanks :)

[@gmaureen]

I made the cheese yesterday, per your instructions, and it came out great. Thank you.

[@loolee333]

want to try it. Would you please write how much of each cream and tartaric acid to use in the discreption box to make it easy to find rather than searching between the comments!! thanks

[@CocoaNutCakery]

As far as this not being good for you goes, I have to say that I'm looking at this as a substitute for cream cheese and to stabilize whipped cream, since it's difficult to find those in a prepackaged form that doesn't have a bunch of things I'm not willing to put in my body. Oh, and for the record, I'm on a diet and, on my diet, I've lost 70 lbs so far (in about 9 months... and I had some setbacks in those months). So I thank you for helping me find a substitute for those.

[@keirapudding1714]

HI Dennis,Will it be safe to make desserts with this ? Can I freeze my desserts for 6 months without any problem?

[@MobileHomeGourmet]

I have frozen mascarpone and used it later. It worked well. So your desserts should be fine.

[@craziedde]

That was short, on point. Now where do I find cheap cream in NYC? Thanks

[@marilynschueler3025]

Tried your recipe Loved it

[@MobileHomeGourmet]

I'm glad to hear you enjoyed it. Thanks for telling me. -Dennis

[@MobileHomeGourmet]

Almost the same. There are no preservatives or chemical additives. It is pure cream and the acid. Depending on the acid you use, and how much, it could have a slight citrus or vinegar flavor. Avoid using vinegar if the mascarpone will be used in desserts.

[@Phyllyps-Levine]

Thanks so much!

[@marlenejones6266]

I read the same thing about ultra pasteurized heavy cream. Thats all i could find in my tiny town and it worked well. And i used white vinegar...but thanks for tip on cream of tartar. Will use that next time.

[@emoneyblue]

My mouth was watering when you put that first spoon in your mouth.. lol thanks for adding.

[@haivenw]

Hi, thanks for the video, it's easy to make and i'd made it , but it has no cheese taste, is it correct?

[@MobileHomeGourmet]

@SaqibRiazful I did some research. Ultra High Temperature cream should work, but one person said it needs to be boiled a few minutes to help it separate. The UHT process kills microorganisms that would be needed for cultured cheese, but when making mascarpone you add acid to break the curd from the whey. Buffalo milk/cream is supposed to be high in fat, thus they make mozzarella from it. So I think it would work. But that's an educated guess. Good luck. -Dennis

[@HKERMC]

May i have the Recipe details? because some words of the bottle i can't hear... i'm Chinese . could you mind please tell me this video Recipe.And if possible in your every video to add a details Recipe. Thanks. Thank you very much!!

[@Aquafina237]

I will be attempting to make a polenta cake from Worst Cooks in America(the show) that calls for mascarpone cheese and I think I will try making my own cheese and hopefully not burn down the house while I do it :) I love how simple your technique for making it is.

[@pjaneheil]

Wow ! You've taught me a few GOOD things ❤❤❤

[@MobileHomeGourmet]

Yes, sorry, this was before I was fully aware of the importance of including metric system in my measurements. The 180° would be Fahrenheit, which is about 82° Celsius. -Dennis

[@husbandand3dogs]

I loved your video. The pasta made my mouth water - yummy

[@waynelawson2242]

Add a pinch of nutmeg to take it to the next level.

[@Safe.Ride.Sue1]

I tried this l Yesterday. I used a teaspoon of lemon juice. I le fit overnight. But it never hardened. So I was planning on using it and cheesecake. Instead of the mascarpone and evaporated milk I use cream cheese and the cream that never hurted from the mascarpone. My cheesecake never hardened either LOL but it sure is delicious cheesecake pudding I'll tell you. Do you know what I did wrong?

[@MobileHomeGourmet]

Yes, that is correct. Rather than using a culture, an acid is used to break the cream, releasing the liquid as whey. You end up with the cream fat. Cheese making that uses cultures, such as rennet, coagulate the proteins and the result is the characteristic flavor we love in cheeses. Aging enhances the flavor. Mascarpone's mild creamy flavor makes it popular in risottos and the classic tiramisu. I even use it to make a sauce for fish. -Dennis

[@mukwah1111]

@whitetrashcookingcom OK thanks. I think I would use the whey to make some bread with rather than waste it. I bet it would make rich, moist bread. Or it might even make Ricotta. Thanks again

[@isadella143]

sir, can i ask? how many tsp. of cream of tartar i need to put to a 1 cup of heavy cream? pls. reply, thank you so much

[@kathybray7156]

Thanks for the tip

[@MobileHomeGourmet]

@piscean214 Yes, that is correct. The cream doesn't yield curds like milk would. The whey will still drain out, but slowly. That's why it needs to sit overnight. -Dennis

[@thickbrianq]

Canolli, love canolli filled with marscapone 💙 Thank you for this video!

[@MobileHomeGourmet]

@mukwah1111 Technically, temperature isn't a critical factor. I follow a recipe I found on the internet and which works for me. It is probably a matter of storage. Pasteurized dairy products contain a safe level of bacteria. That's why they spoil after a while. If they were sterilized they would last much longer. As for the type of cream, it doesn't matter either. Heavy cream contains more fat, which should yield slightly more mascarpone, as it is the fat the remains after the whey drains away.

[@MobileHomeGourmet]

A friend of mine, when someone asked her if she could cook, answered: "I have a Kitchenaid." You're correct, junejewel. Simple cookware and some reliable kitchen technique get the job done. I have some fancy cookware, and it's fun to use, but most of the time I stick with the basics.

[@usmade1776]

:) Awesome. "Ya can't go wrong with that." lol Thanks for bringing me a smile today!

[@francegurl]

He basically lists ingredients as: pasteurized heavy cream (1 pint), cream of tartar or also called tartaric acid. you can use other acidic things like vinegar or lemon juice. degree of heat is in fahrenheit.

[@piscean214]

first thing i did after watchin this video was ask my mum to bring back cream on hr way back home..i used vinegar..but i didnt see any curds..or maybe i missed em..is that alright?

[@gertrud1100]

Thank you for the information, that is indeed helpful. Keep up the good work!

[@MobileHomeGourmet]

I looked at a carton in my refrigerator; it doesn't give a percentage. My food encylopedia says heavy cream, also called heavy whipping cream, is 36 to 40% milk fat. I hope that helps.

[@1justice2012]

Watching this recipe again and really like!!

[@MobileHomeGourmet]

Yes you can. However, the mascarpone will have a slight vinegar flavor, limiting where you might use it. If you plan to use it in dessert, you might want to use lemon juice. Cream of tartar, available in the spice rack at most grocery stores, works well too. -Dennis

[@razzataz3]

What is the difference between "heavy whipping cream and heavy cream"?

[@MobileHomeGourmet]

They are both the same. It's a regional name. Here in the USA heavy cream is common. But I think in Britain they use heavy whipping cream to distinguish it from other whipping creams.-Dennis

[@MobileHomeGourmet]

Yes, lemon juice works fine. I use 1 tablespoon for 16 ounces (½ liter) of heavy cream. It leaves a little citrus flavor, which works well in many desserts. -Dennis

[@hisilamanandhar1728]

if i use regular vinegar.. how much do i need to put in so that the double milk becomes a mascarpone?

[@Aquaria]

A tablespoon of vinegar for every 8 ounces of heavy cream.

[@robertsalmon6893]

I really enjoy your channel, great stuff.

[@adrianamarcia697]

Love your video and your recipes,the light past I'm sure was delicious, I think that you just forget the some wine for cut a bit the high cholesterol. I need to know what is the difference between made the cheese with tartar cream.

[@evone9141]

can you please put the recipe down in print? I am new here and totally enjoyed your video.

[@maureennochannel]

I love how he slaps the cheese slices into the pot 😄

[@texasoutlook60]

Ha, I didn't know mascarpone was that easy to make. Thanks for the informative video !

[@piscean214]

@whitetrashcookingcom true true true!!,,it does taste a bit lyk vinegar..had to use liquor and plenty o'sugar to make it taste better.anyway tiramisu still tasted good.next time i'll surely use cream o'tartar.

[@neelman1]

can i use vinegar instead of tartaric acid

[@SudeshnaMukherjeeSen]

never thought it was that easy..thanx for da recipe..:)

[@aaroncarmean2527]

Marscapone in Mac and cheese sounds like gourmet to me.

[@pernanjp]

I love your reaction to the taste of the food. :)

[@vicsantos7789]

how much acid will i use for 1 pint of cream? (if i'm using lemon juice)

[@craziedde]

still on the looking for heavy cream wholesaler.... any Idea where I could buy it at wholesale price?

[@harleydancer9045]

This is awesome to know, thank you so much for showing us this.🦋🇺🇸✌

[@stephiecom]

I am so excited to make this. I have a recipe for a Berry Chantilly Cake that calls for a pound of mascarpone cream. The cake cost me an arm & leg to make

[@isadella143]

just want to ask again bcoz im confused of what degress you said, is it celcius or fahrenheit?

[@MobileHomeGourmet]

@skitzo429 Actually, it doesn't matter when you add the acid. You can add it when the cream is cold. It will still break the cream. Try adding lemon juice to a glass of cold milk and see what happens. Some recipes call for unpasteurized cream. Heating to 180°F (82°C) is a safety precaution. It will kill bacteria and lengthen the shelf life. -Dennis

[@yvonnewongdds]

You are so funny. I loved this video. Thanks for sharing.

[@PattiL007]

Emeril would be SO proud! Thanks! I know what I'm having for dinner...AND dessert! LOL! You're AWESOME!

[@osesgyamman9953]

I enjoyed every bit of this... Especially the unhealthy dish you did... I loved that... You are so nice

[@dbalotin]

Man, so awesome, thanks for the vid, i'll surely do it for a tiramisu!

[@MobileHomeGourmet]

@stephiecom Isn't it distressing how expensive mascarpone is? It's so easy to make and at a fraction of the cost. -Dennis

[@suzanneszarai]

So from both cream of tartar and tartaric acid I need the same amount? 1/2 tsp to 2 cups of cream?

[@lizkeith1356]

great recipe for keto or low carb high fat diet.

[@Jakun70]

Awesome!! Thanks a lot for sharing.

[@MobileHomeGourmet]

That would be fahrenheit. It wasn't until much later that I started giving both. Thanks for the positive feedback. -Dennis

[@marlenejones6266]

Thats not disgusting at all. Looks yummier than many things i make at night..buttered noodles. Just swimmin in butter too. Im chubby and old. Nothing to look foward to but my goodies i eat so i dont give two hoots when i die at least i will die knowing i loved my homemade delights

[@Alibi5ify]

I don't live in a trailer, but I think your kitchen is bigger than mine! ;) Plus, I rent, so no profit to be had here... AT ALL! Thank you for sharing this info. I really enjoyed watching and learning from you (and laughing). It's midnight, and I was just going to bed, but now I think I will be making a pit stop to my tiny kitchen so I can mix this up (since I have all the stuff-

[@skitzo429]

most instructions ive read for making this (and most other soft cheeses) suggest adding the acid after it has reached 180/185 degrees F

[@marlenejones6266]

Hey im lovin your measurements for your pasta dinner there...a big glob, a little bit of garlic powder....haha you are one fine funny guy sire and i shall subscribe to see your antics. Omg your desert just had me laughin out loud. Man you made my day. Hahahahahahahahaha

[@1justice2012]

Thank you Dennis, will do.

[@MobileHomeGourmet]

Easy clean up. I hate cleaning the stove. Just change the foil regularly. And, yes, the kitchen is old school; this is, after all, a mobile home, but clean an utilitarian, as you said. It works for me. Thanks for the comments. -Dennis

[@emilletich]

From the little I know of cooking, tartaric Acid is a little stronger (or concentrated) than Cream of Tartar. Would the measurement be the same, or would I need to use more COT in this recipe?

[@MobileHomeGourmet]

Good question. A Google search will reveal good information. Two teaspoons of cream of tartar are about equivalent to one teaspoon of tartaric acid. When making mascarpone I find the amount of acid isn't as critical as the presence of acid. It will break the cream, yielding the curd and whey. I wish I could give you a more scientific answer, but I haven't experimented enough to figure out what the minimum cream of tartar I would need.

[@emilletich]

Thanks for responding. I make a lot of cheeses with lemon juice, but never considered Tartaric or Tartar, and I do have too much of it on hand. (Keep forgetting I have it and then buy more when I think I'm making Snicker Doodles). Now I have a reason to use.

[@ym595]

I really like you and I love this recipe, I always love to make tiramisu,however, it 's not every store where I live carry mascarpone cheese. Thank you and I'm gonna try this one in next couple of days . I just made one ricotta cheese cake before I saw this video :(

[@piscean214]

@whitetrashcookingcom well thank you.my mascarpone's all set and ready to be used in tiramisu!!

[@MobileHomeGourmet]

1½ to 2 teaspoons for a cup (250ml) of cream works well. One caution though: How will you use the final mascarpone? If you plan it for a sweet dessert, a vinegar flavor might not be wanted. Use the same amount of lemon juice instead. Thanks for the comment and question. -Dennis

[@kavitauttamchandani8606]

Is it whipping cream

[@MobileHomeGourmet]

@Aquafina237 Thanks. I hope your polenta cake turns out well, and the house survives. That cake has me intrigued. I think I'll do some resarch. Thanks for mentioning it. -Dennis

[@MobileHomeGourmet]

@piscean214 Let us know how the tiramisu tastes. Mascarpone made with vinegar might have a faint vinegar taste in it. If it does, you might want to try using cream of tartar to make mascarpone next time. -Dennis

[@ShohsanamJones]

Hi whitetrashcookingcom thank you very much for the recipe. Mascarpone cheese is real expensive here! So this was a good recipe for me, because I love baking! :) I was going to try it but can I ask a few things from you? Because you know them better. Can I use whipping cream for this recipe? And can I use fresh lemon juice instead of cream of tartar. I would be very happy if I have a cream cheese that is like Philadelphia that I can use for cheesecakes or to make frosting for cakes. I really look forward to hear from you. Many thanks. Shokhsanam. And thanks again for the excellent video :)

[@MobileHomeGourmet]

Whipping cream should work fine and, yes, you can use fresh lemon juice. I've tried it and it works fine. However, the consistency of mascarpone is not like that of Philadelphia cream cheese. Mascarpone is lighter, less dense. It doesn't melt the same way either. It turns into an oil. Cream cheese is made by a different process, by adding rennet. I hope that helps.

[@ShohsanamJones]

Thank you very much for your reply :) Do you think I can use this cream cheese for cheese cakes and make frosting with whipped cream together? If yes, can you tell me how much lemon I have to add? Thank you very much for your reply :) Have a great day!

[@Aquaria]

whitetrashcookingcom No, cream cheese isn't made with rennet, but with lemon and milk. Once you've drained the curds, you start adding heavy cream, and whip everything together until it turns into a cream cheese. The more you whip it, the smoother it is.

[@ShohsanamJones]

Aquaria Have you tried it yourself? if you have, can I have the recipe with exact amounts please? Thank you. :)

[@PixieTrailSprite]

Cream cheese IS made with rennet. Here's a link to an expert in cheese making: biology.clc.uc.edu/fankhauser/Cheese/Cream_Cheese.htm

[@jo11951]

thanks dear Dennis