Discover how to make your own mascarpone at home, using milk kefir grains!
Mascarpone is a creamy, mild, and absolutely decadent Italian cheese. It is known for its starring role in the famous tiramisu, but it is so good that you could eat an entire bowl with a spoon!
It is usually made of two ingredients: cream and an acid, such as lemon juice.
In this recipe, we use kefir grains to turn the cream into a smooth cheese with a slightly tangy taste, but soft in the mouth. You must try it!
- Glass container
- Large hole colander
- Cloth cover with a rubber band
- Muslin, cotton bag, or Kefirko Cheese Maker Kit
Makes 350ml (285g) of mascarpone.
- 500ml of 35% cream
- 1 tablespoon (15ml) of active milk kefir grains
Note: Have you just received your milk kefir grains? Check out our guide on how to activate them.
- Pour the 35% cream into a glass container, add the milk kefir grains and mix thoroughly.
- Cover with a cloth with a rubber band and let it ferment at room temperature for 24 hours.
- Filter the mascarpone through the strainer to recover the kefir grains.
- Put the cream into a Kefirko Cheese Maker or hang it in a fine muslin to drain for 12 hours. This step removes some of the whey, resulting in a thicker mascarpone.
- Transfer the mascarpone to a glass container and refrigerate.
Use it as any commercial mascarpone! It can be used in your favourite tiramisu recipe, or as a substitute for any cream cheese.
Keeps for one month in the fridge.