Mascarpone Cheese - White Trash Cooking

[suraj2081]

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

[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.

[whitetrashcookingcom]

@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

[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

[whitetrashcookingcom]

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

[lovenacel]

hey thanks for that idea... ;) it really help me.. keep it up...your funny when you cook too...

[stinkylettuce]

You remind me of Justin Wilson!

[whitetrashcookingcom]

@stinkylettuce Your comment sent me to Google to see who Justin Wilson is. There is more than one. Did you mean the really handsome INDY racecar driver or the decrepit old geezer who cooks? I'm sure you meant the driver. :) —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.

[12quillemall5321]

I can't find marcapone cheese in my "ghetto" supermarket. Thanks for your white trash recipe

[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

[whitetrashcookingcom]

@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

[yuvalw123]

Thx, bought mascarpone today and was shocked by the price...from now on will make my own...

[jerarn84]

Excellent video...can't wait to make my own mascarpone. I'll have to go on here and see what other videos you've done.

Thank you =)

[whitetrashcookingcom]

@jerarn84 I started a quart of mascarpone cheese this evening. It should be ready tomorrow. I plan to experiment with a recipe for chocolate mascarpone pie. I'll do a video. --Dennis

[husbandand3dogs]

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

[emoneyblue]

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

[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?

[whitetrashcookingcom]

@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

[piscean214]

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

[whitetrashcookingcom]

@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

[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.

[SaqibRiazful]

Hi there,

Where I am based its next to impossible to get good fresh cream (thin buffalo cream is all that's on offer) would you think this recipe will work with UHT cream? Its a long shot I know!

[whitetrashcookingcom]

@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

[SaqibRiazful]

@whitetrashcookingcom Thanks so much for your quick reply and taking time out to look into the UHT question. Much appreciated. I'm living in Pakistan at the moment and we get fresh, unpasteurized buffalo milk delivered in the morning, sounds ideal, but actually all the milk men dilute the milk to stretch the dollar and it would take me weeks to skim enough cream off the top for marscarpone!! haha, such is life in sunny Pakistan! :) Again, thanks so much for your time!

[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!

[mukwah1111]

In my opinion making Mac N Cheese with Mascarpone isnt trashy but adding garlic & onion powder rather than the real thing plus processed cheese slices is blasphame to your homemade mascarpone. haha

[whitetrashcookingcom]

@mukwah1111 I quite agree.

[Cypeq]

@mukwah1111 hah I went eww... when he said garlic & onion powder.

If you are gonna kill yourself do it right real deal and maybe some cheddar or parmigiano instead this brick shaped orange shinny paste.

anyways mascarpone is great with sweet bun try it instead of butter in many things :P

[mukwah1111]

Very confused here.....another YT vid used lighter cream. 1/2 tsp citric acid and only heated it to 85% ? You are using whipping cream at a much higher temp? How come such a difference ?

[whitetrashcookingcom]

@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.

[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

[catalina6]

@mukwah1111

My dog loves the whey left from the cultured buttermilk cheese that I make. I've heard it's good for plants. If you google "uses for whey" there is a long list of surprising uses on a couple of sites. The Norwegians use goat cheese whey to make my favorite cheese: Gjetost.

[HomeBizBee]

Great video, easy to make and taste wonderful. 

[HomeBizBee]

Great video, easy to make and taste wonderful.

[Headstrong761]

LOL!!! Yeah!!! Thanks for the upload!

[whitetrashcookingcom]

Thanks Patti. Maybe someday Emeril will invite me onto his show as a guest. That would fun. —Dennis

[PattiL007]

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

[Jakun70]

Awesome!! Thanks a lot for sharing.

[pedrotaverasjr29]

thanks! Very helpful. I tried yesterday without the video and I saw where I went wrong. Oh yea the video had some comedic humor lol One more thing. I'm with the person below. It's mas ca po ne. LOL

[emz0ne]

mas-ca-po-ne not masc-ca-pone

[lali143]

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