If you're having trouble making mascarpone using the recipes in our Beginners Cheese or Cheese of the World Kits then the tips below should hopefully be helpful.
- Cream - you should be sure to use fresh double cream (heavy cream or whipping cream if you're in the USA). It can't have been Ultra Heat Treated.
- Curds - unlike the ricotta recipe you won't see any visible large curds forming, the curds are going to be very small, similar to those in goat cheese. It's these small curds which give the the cheese it's rich smooth texture. If you have no curds at all, then try reheating the liquid to 185ºF (or 85ºC).
- Straining - the cheese may take quite a long time to drain, so you may be best to place the curds in a colander or sieve with a bowl underneath and leave it to drain overnight. You may only end up with a couple of tablespoons of whey, but that's enough to leave the cheese deliciously creamy.