Homemade Mascarpone Cheese
Transform your kitchen into an artisan dairy with this simple and satisfying recipe for homemade mascarpone cheese. Made with just two ingredients—luxuriously rich heavy cream and a splash of fresh lemon juice—this DIY mascarpone delivers a silky, creamy texture and subtly tangy flavor that store-bought versions can't match. Perfect for enhancing desserts like tiramisu, creating velvety sauces, or spreading on warm toast, this recipe requires minimal prep time and no special equipment aside from a kitchen thermometer and cheesecloth. With an easy stovetop process and a hands-off overnight draining period, you’ll have a batch of fresh mascarpone ready to elevate any dish in less than a day. Whether you're a pastry aficionado or a curious home cook, this recipe offers a delightful taste of indulgence with every bite!
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Recipe Information
Ingredients
- 2 cups Heavy cream (at least 36% fat)
- 1 tablespoon Fresh lemon juice
Instructions
Pour the heavy cream into a medium-sized saucepan and place it over low to medium heat. Heat slowly, stirring occasionally, until the cream reaches a temperature of 185°F (85°C). Use a kitchen thermometer to monitor the temperature.
Once the cream reaches 185°F (85°C), add the lemon juice. Stir gently to incorporate.
Maintain the cream at 185°F (85°C) for about 5 minutes, stirring occasionally. During this time, the cream will thicken slightly and coat the back of a spoon. Do not let the mixture boil.
Remove the saucepan from the heat and allow the mixture to cool to room temperature (this may take about 30-45 minutes).
Line a fine-mesh strainer with several layers of cheesecloth and place it over a large bowl. Pour the cooled mixture into the cheesecloth-lined strainer.
Gather the edges of the cheesecloth and gently twist them to secure the mascarpone, forming a pouch. Place the bowl with the strainer in the refrigerator and allow the mascarpone to drain and set for at least 12 hours or overnight.
After draining, transfer the mascarpone cheese from the cheesecloth to an airtight container. Keep refrigerated and use within 4-5 days.
Enjoy your homemade mascarpone cheese in desserts like tiramisu, as a base for creamy sauces, or simply spread on toast!
Nutrition Facts
Calories |
1644 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.4 g | 218% | |
| Saturated Fat | 110.4 g | 552% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 536 mg | 179% | |
| Sodium | 158 mg | 7% | |
| Total Carbohydrate | 13.7 g | 5% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 13.0 g | ||
| Protein | 9.5 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 316 mg | 24% | |
| Iron | 0.0 mg | 0% | |
| Potassium | 173 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
