Author Topic: Mascarpone - Freezing?  (Read 2769 times)

Offline MrsKK

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Mascarpone - Freezing?
« on: November 22, 2009, 07:23:21 AM »
I have a half gallon of cream and I want to try making mascarpone, but don't have the time to use it until after Thanksgiving.  Can I freeze it or would it alter it too much to be good for making tiramisu?

TIA for any advice!


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Offline DeejayDebi

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Re: Mascarpone - Freezing?
« Reply #1 on: November 22, 2009, 11:14:33 AM »
You can freeze it in an air tight bag for about a month before it gets funcky. Make sure it's air tight though or it will turn into an almost old ice cream texture with little crystals in it.

Offline Tea

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Re: Mascarpone - Freezing?
« Reply #2 on: November 22, 2009, 01:17:27 PM »
mmm that surprises me, as cream doesn't thaw well.  I am going to have to try this.

Offline DeejayDebi

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Re: Mascarpone - Freezing?
« Reply #3 on: November 22, 2009, 06:21:00 PM »
It will not be perfect and not for a topping but can be used as an ingredient if you get the air out.

Offline Sailor Con Queso

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Re: Mascarpone - Freezing?
« Reply #4 on: November 22, 2009, 09:50:53 PM »
When I have "left over" cream, I either make Mascarpone or Creme Fraische. I vaccum bag and freeze both with no problems. The trick is to thaw them very slowly in the refrigerator, not at room temp. I usually whip in a little extra cream to bring them back to life.
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Offline MrsKK

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Re: Mascarpone - Freezing?
« Reply #5 on: November 23, 2009, 04:15:30 AM »
Thanks for the input!  I will definitely get going on that Mascarpone today.

Offline Tea

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Re: Mascarpone - Freezing?
« Reply #6 on: November 23, 2009, 02:35:34 PM »
And I am also going to have to give this ago.  I have never had any success at thawing cream.  Debi and Sailor.