Making Mascarpone Cheese

mascarpone

This week I’m working on adapting a favorite carrot cake recipe to accommodate soaking the flour ahead of time. Soaking the flour will break down its phytic acid, making it more easily digestible. And while I was able to make other adjustments pretty easily, one sticking point was what to put on top of the cake.  The recipe calls for a cream cheese frosting, which is a perfect thing to put on a carrot cake, but it seems a shame to use a highly processed product like commercial cream cheese on top of this wonderfully earthy cake.   Fortunately, I was able to come up with an excellent solution: mascarpone cheese.

So, a little while ago, my friend Judith had a recipe of hers featured in one of the top slots on Foodbuzz.  Nearby was another featured recipe, this one for homemade mascarpone cheese.  I took a look at the recipe, and realized that I had found my solution right there!  Mascarpone is a little bit softer and creamier than cream cheese, but for my purposes, it’s perfect.

Making mascarpone at home takes a just little bit of time, and the process is pretty straightforward.  The resulting product is fresh, creamy, and delicious.  And you know exactly what you’re getting because you made it.

March 2010

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4 Replies to “Making Mascarpone Cheese”

  1. this recipe is amazing….but if you cant get raw cream, which i cant–i use the yogurt cheese i make when harvesting whey–just blend it well and add sugar to taste–it stands up well on the carrot cake!

  2. You’re welcome, Judith! I’d love to know how it works out when you try it.

    nakedbeet, I’m glad you had a good experience with the mascarpone. Indeed, I thought it was pretty awesome, and tasty.

    Alex, that is a good suggestion about the yogurt cheese. I’ll try that next time. Since I do not expect to be able to adjust my favorite carrot cake recipe to accommodate soaked flour (the whole thing turns pasty and gummy – way too much moisture in the batter), I am looking to a soaked muffin recipe that allows for incorporation of carrots. I’ll start there and see where it goes – I think the proportions are really good with that one. And it doesn’t involved too much sweetener (I’ll use sucanat).

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