Mascarpone frosting... touch of powder sugar, a few drops of lemon juice and vanilla. Basically like cream cheese frosting, but with mascarpone. It's leagues better, it's just so decadent and rich. You'll want to stuff your face with it, but remember it's much like eating butter with a spoon. So either restrain yourself or have a bunch of lettuce ready! Oh and a little trick that was shared with me by a lovely young Slovakian lady from a village nearby. She makes the best cakes I've ever tried. She made the wedding cake for our.. well wedding :D For all sorts of creamy fillings where you'd normally use butter, substitute the butter with mascarpone. It's pretty much same % of fat (and price, at least in this part of the world) but it turns out much lighter and smoother. Of course, you gotta use butter for the crust and other stuff. Butter makes everything better. Cheers
It's so crazy to think I started watching food wishes over a decade ago when I was just a teenager trying to learn recipes for zucchini. Thank you for your unrelenting, amazing, down to earth content.
Chef John is one of my personal favorite Chef a la Culinary Educator because he's been doing this for years after retiring as an Educational Culinarian and he's sooo available. His style brings to mind Jacques Pepin simply because he gains joy from teaching. It's awesome!
I love this kind of chef John video, because they are empowering. That sounds silly, but with all these weird food shortages, I can make mascarpone cheese if I can't find cream cheese or regular mascarpone cheese at the store as long as I can find heavy whipping cream. Thanks Chef!
☝️ Exactly!! Also yes Ricotta cheese is like almost the exact same thing - you just use whole milk instead of cream, and leave it to sit instead of stirring for 3 minutes. And BOOM you have cheese, suck it inflation
Where I am even at the discount grocers, cream cheese is about $3 more than it use to be. Gonna do this instead. Look into dampers made with baking powder and milk for cheap, easy sandwhich bread.
When I was a kid, living in South Africa, my dad would sometimes take us to an Italian bakery for eclairs. They were filled with "sour cream", rather than pastry cream. I've always wondered what that was because it wasn't the sour cream we know now. Now I'm thinking it was whipped sweetened mascarpone. I'm going to try whipping it to see how it turns out.
I never thought to look up how to make this, I always just buy it when I want to make tiramisu, but it's so expensive. This is going to be a lifesaver for my tiramisu addiction.
I love making tiramisu and the price of mascarpone is always prohibitive. I can now finally make all the tiramisu my current suite of pant sizes can accommodate!
You can make ricotta using same method but you must get it to lower temp. You can make mozzarella using similar method and little rennet. Butter- whip or shake some heavy whipping cream in jar.
We now know the ceremony of making mascarpone. Make a dish with macaroni or serve it with pepperoni. Could lead to matrimony. No baloney. Thanks, Chef.
I wanted to see how Chef remove all that cheese goodness from the towel and place it into the perfectly leveled cheese into the jar.. He must be a magician 🎩 😆
I have been looking for a diy mascarpone recipe for ages! I will have to give this a go. Speaking of going, the clotted cream I made yesterday (CJ recipe, of course) is just finishing its overnight rest in the fridge. Time to try it out!
Ey there Chef John, been watching since your OG no-knead ciabatta episode. Stoked to see Tiramisu toast as it's my favorite dessert. Thanks for the many, many years of getting young people into cooking.
When I lived in Canada about ten years ago, my Italian friend gave me her recipe for tiramisu. It took me years before I actually made it, in large part because I needed so much mascarpone and it was something like $5 per small tub at the local grocery store. Chef John, you just blew this thing wide open for me! Cannot wait to give it a try. (I am wondering though, can I use my yogurt strainer or is it behoovy to use the towel method?)
You could well try one of those -- the beauty of these lighter, unripened cheeses is that you're very unlikely to make a catastrophic error. ; ) Don't forget to test for moisture content, though, because it may still be a bit too high in those ultrafine strainers. Then it either needs a little more time, or a cloth transfer. I say make the first run two days in advance, and have something handy to store in the fridge, and you should be fine. For every run afterwards, you'll know how long (or what) it needs.
As a teenager in a school just south of Rochester, Chuck and his band came to our high school in the 70s and did several days of playing and talking to all of us. We did a concert at the end of the week where he directed us playing a few of his songs then he and his band did a concert. One of the highlights of my school years! He was so easy going and friendly and I'll never forget it.
I am 45 years old, made many dishes with this and am just finding out this isn't called Marscapōne. My entire life is a lie. But super awesome that we can make it at home!
Refika had a similar recipe (and SHE uses metric measurements). I made this and it was great! But you really have to stand over the pot and make sure it doesn't overheat. Have your lemon juice at the ready before warming the cream.
Chef, this was fabulous, thank you! I've just learned how to make homemade mazzorella. This is my next adventure, and it's so straightforward. And yes, it's encouraging and empowering because it's time to make everything at home. It's just time.
Chef john, thank you for your amazing recipes. I followed a lot of them over the past 8 years and they always turn out to be a success. I am having trouble with this one though. Followed the recipe with thermometer but The mixture didn’t set and although i used 4 layers of kitchen towels a lot of the mixture seeped through. Any ideas what went wrong?
Well you converted me years ago to keeping creme fraiche in my fridge at all times, guess this is getting added to the fridge as well. That said, finding non ultra pasteurized creme is nearly impossible around here, but at least for the creme it doesn't seem to really matter much. Might be a little less smooth, but the taste is still amazing.
Filling the thick thick mascarpone into a jar, cleaning the jar, after which taking the mandatory picture not close before going through it with a knife (again). Word class, haha. Nice recipe chef. Definitely going to make this ♡
Man I love the way you talk, I used to get recepies from your channel and cook few years ago, but now I am all busy with work and cannot find the time to cook! I wish I was a professional chef 😢 your voice is so enthusiastic and nostalgic. It brings back memories of things that I haven't even experienced! I feel like I have lived in a lovely small city and used to shop and spend my days cooking and baking and trying all sort of recepies while listening to your videos! Your voice take me there to a happy place that I haven't even experienced but feels so real
Great recipe! Thank you. If you do this a lot & don’t want to mess with the cloth, it’s possible to purchase a square straining container with a plastic lid. It has a fine, removable mesh insert. Very slick & fits nicely in the fridge. 😊
@@jamilyribeiro7739 you just saw the video you recommended. I still would like to see Chef John’s version because he would provide a very concise video. The Bon Apetit video was more of a hit or miss method of making pop tarts.
this is how we make paneer in my country but this is more of a controlled method that does not make the milk solids separate like water and cheese. nice technique.
My life is now complete and I can't wait to do this at work. An ounce of lemon juice per quart you say? 2/ for a half gallon? A quarter cup for a gallon? Which is more than enough for a regular size cheesecake... I'm getting giddy just thinking about it! Excelsior! xD
Thank you!!!!! I'm lactose intolerant and I can't find mascarpone cheese where I live so I'm making my own with lactose free cream ☺️ I'll be making Tiramisu 🤤
I've made cream cheese using this method and the lemon really came through flavor wise, I really want to try a rennet version to see if I like it more. The recipe I used was 6 cups of whole milk 1.5 cups of heavy whipping cream and the juice from one Lemon. I do think this is a superior technique than I used and will definitely be giving this method a try.
Thank you, this looks luscious indeed! It’s hard sometimes to hear the last word of your sentences, as you drop your voice more than an octave from the start of your sentence to the end. I had to guess what you said fairly often.
Chuck Mangione!!! He’s from where I grew up!!! ✨ Also Chef John, I literally saw a RU-vid video for “homemade cream cheese” go by in my feed the other day and was thinking of looking it up and learning to make it. THEN tonight I found an incredibly simple rise-overnight baguette recipe that I want to try out, and then saw YOUR mascarpone video as if you had read my mind!! I’d much rather use your recipe than one from someone I don’t know. Your recipes I can trust because I know from testing that they always turn out GREAT! So, thanks to you (and that other baguette fellow) I think I will be making baguettes and mascarpone tomorrow night, so both can sit overnight and be ready in time for breakfast Tuesday morning!!! Mascarpone on fresh baguettes? YES PLEASE!! Thinking of trying with honey and cinnamon for a sweet variety, or tomatoes, basil, and balsamic if I have tomatoes in the fridge!!
Got a place in Madison, Short Stack Eatery, that puts maple bourbon mascarpone on sweet potato pancakes with strawberries. I'm a bit addicted, but my wallet would thank me if I learned to make them myself. Thanks for step one!
I've done this a few times. My issue is keeping the temp. steady. I think I'm going to try using my Sous Vide to hold my temperature the next time I give it a go. I wish Chef John would do a video about cheese making and using the Sous Vide to do it.
Chef John have you ever heard of fried cod fish balls? It was a favorite at our July 4th celebrations when I was a little kid in MN. My brother and I would eat them as fast as they came out of the hot oil. Every recipe of yours that I've tried have been delicious so I would love to see what you do with this.
Chef I don't know now if I want to sleep after hearing ur soothing grandpa voice OR go into the kitchen and start cooking!!!! ❤❤❤❤❤❤❤❤ maybe I will just cook in my dreams 😴💭😴💭😴💭😴💭😴💭😴💭.... ❤❤❤❤❤
This looks both good AND easy! Query: How do we make a Tofutti-like spread? (Although I would not mistake Tofutti for cream cheese, we like the flavor just as much on bagels.)
