Mascarpone (pronounced "mass-car-pone-aye") starts with fresh cream, which is then acidified, most commonly, tartaric acid, found in grapes and in spent wine barrels... which could actually explain mascarpone's Italian (Lombardian, to be exact) origins! Like ricotta, you can also acidify the milk with vinegar or lemon juice. The whey is then strained, and mascarpone, in all its endlessly creamy goodness, is left behind.
It's actually pretty easy to make at home, and one recipe can be found at playingwithfireandwater.com, who provided us with a great photo for this post, too.
Since it's made from cream rather than milk, mascarpone is richer and more buttery than any cream cheese, yogurt, or ricotta. The consistency is much like cream cheese, but with a (misleadingly) lighter, smoother texture.
We hope you'll be surprised at how many savory things you can make with mascarpone. Known best, perhaps, for its leading role in tiramisu, we think it's been a bit typecast. According to The Oxford Companion to Italian Food by Gillian Riley, one traditional Lombardian recipe calls for a pot-roasted pheasant stuffed with mascarpone and slices of white truffles!
Some Kitchn Recipes:
- Jamie Oliver's Tagliatelle with Spinach, Mascarpone, and Parmesan
- Recipe: Spaghetti with Mascarpone, Meyer Lemon, Spinach, and Hazelnuts
- Spring Eating: Grilled Pizza with Herbed Mascarpone, Smoked Salmon and Asparagus
- Kale and Apple Soup (with mascarpone garnish)
- Quince and Fig Cobbler (with vanilla-flavored mascarpone)
Other Web Recipes:
- Mascarpone Cheesecake
- Truffled Potato Puree with Mascarpone
- Breakfast Polenta with Figs and Mascarpone
- Polenta with Mascarpone and Parmesan
- Leek, Corn, and Mascarpone Tart
- Potato Gratin with Porcini Mushrooms and Mascarpone
- Ginger Mascarpone Icebox Cake