Mascarpone - Freezing?

[MrsKK]

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!

[DeejayDebi]

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.

[Tea]

mmm that surprises me, as cream doesn't thaw well.  I am going to have to try this.

[DeejayDebi]

It will not be perfect and not for a topping but can be used as an ingredient if you get the air out.

[Sailor Con Queso]

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.

[MrsKK]

Thanks for the input!  I will definitely get going on that Mascarpone today.

[Tea]

And I am also going to have to give this ago.  I have never had any success at thawing cream.  Debi and Sailor.