Make your own lactose free Mascarpone at home using one our easy to use Greek Yoghurt, Labne, Quark and Mascarpone Home Cheese Making Kit.
We make our Lactose free mascarpone in one of our yoghurt makers.
Mix 700ml of UHT lactose free milk & 300ml of lactose free cream with 1/10th of a teaspoon or a pinch of freeze dried Type T starter. Having experimented with different lactose free milks, we have found Liddles to work the best.
Incubate in a yoghurt maker for a minimum of 16 hours.
Cool in the fridge, then invert into a cheesecloth lined colander.
Hang the cheese in cheesecloth to drain for 24 – 48 hours in the fridge.
1 liter will make approx 500g when hung for 24 hours.
Remove from hanging and your lactose free mascarpone is ready to eat!
Use anywhere you would use sour cream or cream fraiche. It will keep in the fridge for approx 10 days.
Once you’ve started making your own homemade, fresh mascarpone – you won’t be able to go back to anything else! The texture is incredible with a smooth velvety mouth feel and a rich, decent and fresh flavour.
Looking to turn your home made mascarpone into something special? Check out our RECIPE section for loads of delicious, cheese inspiring recipes.
Interested in a hands on learning experience? Why not check out our range of home cheesemaking workshops? We run workshops regularly with anything from one hour up to full day workshops.