Writer: Mary Jane Miller
Do you ever need mascarpone for tiramisu, crema for tacos, quark for a German cheesecake or crème fraiche to top a berry tart? These can be hard to find and expensive when you do.
But they all use similar techniques and ingredients, which means they’re easy to make at home. They just take a little time.
They’re all cultured at room temperature. The cream or milk is acidified, which keeps nasty bacteria at bay, and they all keep for about two weeks in the fridge.
For all the following recipes that use heavy cream, don’t use the ultra-pasteurized kind. It doesn’t thicken as well.
MASCARPONE
This soft Italian cheese is the main ingredient in tiramisu and is lovely spread on toast and topped with fresh summer tomatoes. A few spoonfuls whisked into homemade whipped cream keep it stable for a day or two. It’s not so hard to find anymore, but it’s fun to make with just two ingredients.
To make it: Heat 2 cups of heavy cream to 185 degrees. Reduce the stovetop heat to medium, stir in a tablespoon of lemon juice and cook the mixture for 3 minutes. Place a strainer over a bowl and line it with cheesecloth or a coffee filter. Pour the cream mixture into the strainer, cover it and let it cool for 30 minutes. Place it in the refrigerator and let it drain overnight. Use the whey in cooking or discard it. Scoop the thickened mascarpone into a clean container and refrigerate it. Makes about 1 1/2 cups.
CRÈME FRAICHE
French crème fraiche is a natural pairing with fresh berries. It’s also great folded into whipped cream to add a bit of tang to your topping. Like mascarpone, it stabilizes whipped cream and keeps it spoonable for a couple of days. You can find it at Gateway Market.
To make it: In a clean jar whisk together 2 cups of heavy cream and 2 tablespoons of buttermilk or plain yogurt. Cover it and let it stand at room temperature for about 12 hours or until it’s thick. Then refrigerate it. Makes about 2 cups.
CREMA
This is another dairy rarity that isn’t so rare anymore, but most store-bought stuff that is thickened artificially isn’t as rich as the Mexican real deal. You can drizzle it on soup, stir it into pasta salad or blend it with chipotle peppers in adobo sauce for a creamy-spicy topping.
To make it: Heat 2 cups of heavy cream to about 90 degrees. Pour it into a clean quart jar. Add a half a cup of good-quality sour cream. Cover the jar and shake it vigorously to combine. Let it stand overnight at room temperature and then refrigerate it. Makes 2 1/2 cups.
QUARK
This German soft creamy cheese is great with berries, baked into a cheesecake or simply served as a mildly savory cheese. Milton Creamery in southeast Iowa makes a great one, which you can find at the Cheese Shop of Des Moines. Lost Lake Farm in Jewell also makes great quark, both plain and seasoned, which you can find at local farmers markets. Follow their Facebook posts for specific locations.
To make it: Bring 2 cups of whole milk to a simmer. Remove it from heat and cool until just warm. Stir in 1/2 cup of buttermilk, and let it stand at room temperature overnight. Line a strainer with cheesecloth or a coffee filter, then pour in the milk mixture and let it strain over a bowl in the refrigerator overnight. Use the whey in cooking or discard it. Scoop the remaining mixture into a clean container and refrigerate it. Makes about 2 cups.
