Homemade Mascarpone Cheese

Homemade Mascarpone Cheese
  • PREP TIME
    5 mins
  • COOK TIME
    5 mins
  • TOTAL TIME
    9 hrs
  • SERVING
    14 People
  • VIEWS
    58

Indulge in the creamy decadence of homemade mascarpone, an Italian-style cream cheese that elevates any dish. Simpler than you think, this two-ingredient wonder will transform your desserts and appetizers with its rich, subtly sweet flavor.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    1 g
  • Cholesterol
    47 mg
  • Protein
    1 g
  • Saturated Fat
    8 g
  • Sodium
    13 mg
  • Fat
    13 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View Gather your ingredients. (5 minutes)

Image Step 02
02 Step

Recipe View In a heavy-bottomed saucepan, gently heat the heavy cream over medium heat, stirring occasionally, until it reaches 185-190°F (85-88°C). Monitor the temperature with a thermometer for accuracy. (10-15 minutes)

Image Step 03
03 Step

Recipe View Reduce the heat to medium-low. Add the lemon juice and cook, stirring gently, for 3 minutes, maintaining the temperature at 185-190°F (85-88°C). The mixture should thicken slightly and coat the back of a spoon. (3 minutes)

Image Step 04
04 Step

Recipe View Remove from heat and whisk thoroughly to ensure even distribution. Allow the mixture to cool at room temperature for 30 minutes. (30 minutes)

Image Step 05
05 Step

Recipe View Line a strainer with a clean, tightly woven cheesecloth or muslin cloth. Place the strainer over a bowl. Gently pour the cooled mascarpone mixture into the lined strainer. (5 minutes)

Image Step 06
06 Step

Recipe View Cover the surface of the mascarpone with plastic wrap, pressing down gently to encourage whey drainage. Allow it to sit at room temperature for another 20-30 minutes. (20-30 minutes)

Image Step 07
07 Step

Recipe View Transfer the bowl and strainer to the refrigerator and chill for at least 8 hours, or preferably overnight, to allow the mascarpone to fully set and drain. (8+ hours)

Image Step 08
08 Step

Recipe View After chilling, remove the plastic wrap. The mascarpone is now ready to use. Store in an airtight container in the refrigerator for up to 5 days.

Use the highest quality heavy cream you can find for the best flavor and texture.
Don't let the cream boil, as this can affect the final texture of the mascarpone.
If you don't have cheesecloth, a clean tea towel can be used as a substitute.
For a richer flavor, try using Meyer lemon juice.
The longer the mascarpone chills, the thicker and more flavorful it will become. Overnight chilling is highly recommended.

Neoma Dooley

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.7/ 5 ( 19 Ratings)
Total Reviews: (4)
  • Betsy Jones

    This recipe is so easy and the mascarpone is incredible! I used it in a tiramisu and it was a huge hit.

  • Oscar Russel

    Great recipe! I let it drain overnight and the texture was amazing. So much better than store-bought.

  • Irwin Keebler

    The lemon juice adds a lovely subtle tang. I've made this several times and it's always perfect.

  • Ruth Barton

    I was intimidated to make my own mascarpone, but this recipe made it foolproof. Thank you!

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