Mascarpone comes from a combination of acidity and heat applied to cream, which eliminates the whey. As such it is not technically a cheese, but simply a dairy product. Until some time ago, mascarpone was a winter specialty, and it was mostly used to make a cream sauce to be eaten with panettone during the Christmas holidays. Now it is on the market year-round and it has become a versatile ingredient for both savory and sweet recipes.
Mascarpone can be made at home by heating very fresh cream to 195°F and then adding lemon juice so that it coagulates. The mixture is then stirred until it thickens. At this point, the preparation can be poured through a cheesecloth to drip. When draining is complete, the mascarpone is left in a cool place for 24 hours until it takes on a buttery consistency. Then it is ready to be used.
Originally used as the base for a cream sauce with eggs and cognac, which has traditionally been served with slices of panettone at Christmas meals, mascarpone has developed into a versatile ingredient for both sweet and savory recipes. It is essential in making one of the best loved Italian desserts in the world, tiramisù. Mascarpone is also perfect for creating cream sauces to stuff vegetables or savory pies, along with dried fruit or smoke fish like salmon. It is also indispensable for thickening risotto or giving a heartier flavor to a cheese sauce to be used over a plate of spaghetti.
Homemade mascarpone is a very perishable product and should be kept refrigerated. Its aroma and consistency will be altered within 2-3 days. Commercial mascarpone, if not opened, can last up to a month.
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