Heart Of The House

Cultured Mascarpone Cheese

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Sauteed assorted mushrooms and mascarpone

Mascarpone is an Italian cream cheese.   This cheese is normally made by heating the cream to 85 deg C and coagulating it with citric or tartaric acid.  There is another method in which a mesophilic culture is added to warmed cream.  Here I have chosen to make the cultured version using Flora Danica culture which gives it a rich buttery taste.


  • 2  litres  of raw cream  (or  1 litre raw milk +1 litre raw cream)
  • mesophilic starter culture (1/8 tsp)


  1. Heat the cream to 30 C.
  2. Add starter culture and stir through.
  3. Cover and let it sit at room temperature for 12 hours or more until set.
  4. Pour into a colander lined with cheesecloth.
  5. Let it drain for about an hour or more depending on the consistency desired.
  6. When ready place cheese in a covered container and refrigerate.

Note:  Because it is cultured, it can lasts up to 4 weeks in the refrigerator.

(source:  Home Cheese Making by Ricki Carroll)




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