After denaturation of cream, the whey is removed without pressing or aging. Mascarpone may also be made using cream and the residual tartaric acid from the bottom or sides of barreled wine.
The traditional method is to add three tablespoons of lemon juice per pint of heated heavy cream. The mixture is allowed to cool to room temperature before it is poured into a cheesecloth-lined colander, set into a shallow pan or dish, and chilled and strained for one to two days.[8]
Origins
Popularly, the name is held to derive from mascarpa, an unrelated milk product made from the whey of stracchino (a young, barely aged cheese), or from mascarpia, a word in the local dialect for ricotta. Unlike ricotta, which is made from whey, mascarpone is made from cream.
Uses
Mascarpone is milky-white in colour and is easy to spread.[9] It is used in various Lombardy dishes and is considered a specialty in the region.[10]
^In English, mascarpone is sometimes mispronounced as if spelled "marscapone", even by food professionals.[1][2][3]
References
^Shilcutt, Katharine (2011-06-30). "20 More Commonly Mispronounced Food Words". Houston Press. Retrieved 2021-05-08. Other mispronunciations I often hear: Mascarpone pronounced as "mars-capone.
^Bilyeu, Mary (2019-05-08). "Macarons, macaroons, what's the difference? A lot". Toledo Blade. Retrieved 2021-05-08. But regardless of whether their producers choose to be entertainers, educators, or a mishmash-up of both, it irritates me beyond my usually verbose ability to spew words that, much of the time, they disseminate misinformation. (Food Network, my gaze is particularly focused upon you.) For example, let's address the issue of mascarpone, a soft Italian cream cheese. The vast majority of the time, I hear it pronounced mars-kah-POHN.
