Homemade Vegan Mascarpone Cheese
Mascarpone cheese is one of the most decadent things to ever come out of Italian cuisine - it’s rich, thick, and utterly divine!
Servings: 4 people
Calories: 76kcal
Ingredients
- 400 g Yogurt Vegan, pref. Greek Style
- 3 g Baking soda*
- 10 g Sugar
- 1 pinch of Salt
Instructions
- Mix everything, transfer in a double layer of cheesecloth over a colander or cheese mold and let it drain overnight in the fridge.
- A small weight can also be placed on top or the cheese cloth to accelerate the draining.
- Depending how thick you’d like it or on the thickness of the yogurt used, you will want to drain from a min of 12 h to a max of 36.
- Use in your favourite preparations as in dairy free tiramisù or savoury muffins.
Notes
*it will increase the pH by giving the cheese a sweeter aftertaste, typical of this Italian cheese. This cheese has normally a pH value between 5 and 6.
Please note: These measurements yield approximately 150 g of vegan mascarpone.
Nutrition
Calories: 76kcal | Carbohydrates: 12g | Protein: 3g | Fat: 2g | Sugar: 8g | Vitamin C: 13mg | Calcium: 132mg