Better and cheaper than store-bought with only 2 ingredients!
Making homemade mascarpone cheese is so simple and delicious that once you make it, you’ll never buy store-bought again. It’s creamy and similar to cream cheese but not as tangy. It’s much milder, creamier, and is used as a spread or for desserts like tiramisu.
Mascarpone is traditionally an Italian cheese that’s thick, rich, and slightly sweet with a touch of acidity. If you’ve purchased mascarpone at the grocery store, you’ve noticed that different brands make it different consistencies. Some brands make it thicker, and others make it creamy and smooth, like I prefer. It’s so good and luscious. You’ve got to try it!
What ingredients do I need for Homemade mascarpone cheese?
Heavy whipping cream -make sure to seek out the highest quality you can find since it’s the main ingredient of only two for the recipe. Also, use pasteurized, not ultra-pasteurized, cream for better results.
Fresh lemon juice – The lemon juice acts as the acid to help curdle the cream, so don’t skip this step!
Prepare Your Tools
Before we begin, grab a heavy-bottomed saucepan, a thermometer, a fine-mesh sieve or cheesecloth, and a bowl. You’ll want everything ready before you start because it moves quickly.
Heat the Cream
Pour the heavy cream into the saucepan and heat it over low-medium heat. Clip the thermometer onto the side of the pan to monitor the temperature. You aim for around 190°F (88°C), but don’t let it boil.
Add the Acid
Once the cream reaches the desired temperature, remove it from the heat. Add the lemon juice or vinegar, stirring gently to incorporate. You’ll start to notice the cream thickening slightly and tiny curds forming.
Place the pot back on the heat for another 3 minutes or until the temperature reaches 185-190 °F.
Let It Rest
Now comes the waiting game. Allow the mixture to cool to room temperature. As it cools, those beautiful curds will continue to develop.
Strain and Set
Place your fine-mesh sieve over a bowl. If you’re using cheesecloth, line the sieve with it and carefully pour the cooled mixture into the sieve. Cover it with the cheesecloth to prevent skin from forming on top. Place it in the refrigerator and let it strain for about an hour or until you achieve the desired thickness. I like to let it strain overnight for a thick, creamy cheese.
Voila! Homemade Mascarpone
Once it reaches the consistency you like, transfer your freshly made mascarpone cheese into a clean container. Keep refrigerated until ready to use.
Read more about mascarpone cheese here.
Can I make my mascarpone cheese thick?
If you prefer a thicker mascarpone, add half a tablespoon more lemon juice while it cooks and cook it a few minutes longer. Plus, you can strain it longer until it’s the thickness you like.
How can I use mascarpone?
You can make so many desserts with mascarpone, but I love to serve it with scones or munch on it with coffee. It’s such a nice treat without all the sugar. Spread it on my cinnamon raisin & walnut scones, hazelnut coffee cake, or even on koulouria Thessaloniki bread rings. I sprinkle some cocoa powder over it and sometimes finely chopped chocolate or chocolate chips.
What’s the best way to store homemade mascarpone?
Store your homemade mascarpone in an airtight container in the fridge and use it for the freshest taste within a week… if it lasts that long! Kali orexi!
Watch the Video:
Homemade Mascarpone Cheese
Making mascarpone cheese at home is so simple. Use it to make tiramisu and so many other creamy desserts.
Ingredients
- 16 oz heavy whipping cream
- 1/2-1 tablespoon fresh lemon juice
Instructions
Prepare Your Tools: Before we begin, grab a heavy-bottomed saucepan, a thermometer, a fine-mesh sieve or cheesecloth, and a bowl.
Heat the Cream: Pour the heavy cream into the saucepan and heat it over low-medium heat. Clip the thermometer onto the side of the pan to monitor the temperature. We're aiming for around 190°F (88°C), but don't let it boil.
Add the Acid: Once the cream reaches the desired temperature, remove it from the heat. Add the lemon juice or vinegar, stirring gently to incorporate. You'll start to notice the cream thickening slightly and tiny curds forming.
Place the pot back on the heat for another 3 minutes or until the temperature reaches 185-190 °F.
Let It Rest: Now comes the waiting game. Allow the mixture to cool to room temperature. As it cools, those beautiful curds will continue to develop.
Strain and Set: Place your fine-mesh sieve over a bowl. If you're using cheesecloth, line the sieve with it. Carefully pour the cooled mixture into the sieve. Place it in the refrigerator. Let it strain for about an hour or until you achieve the desired thickness.
Voila! Homemade Mascarpone: Once it reaches the consistency you like, transfer your freshly made mascarpone cheese into a clean container. Keep refrigerated until ready to use.
Notes
Tips and Tricks:
Use pasteurized, not ultra-pasteurized, cream for better results.
The lemon juice acts as the acid to help curdle the cream, so don't skip this step!
If you prefer a thicker mascarpone, let it strain for a longer duration.
Store your homemade mascarpone in an airtight container in the fridge and use it within a week for the freshest taste.
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Neha says
Hey! We don’t get mascarpone where I live, and when we do it’s really expensive. Does this taste like the store-bought ones, flavor and texture-wise? I tried a homemade one before but it didn’t thicken up and tasted the same as heavy cream itself xD
Neha says
Hey! Does this taste like the store-bought ones, flavor and texture-wise? I tried a homemade one before but it didn’t thicken up and tasted the same as heavy cream itself xD
dimitra says
Hi Neha, It depends on the brand. Some brands make a very thick mascarpone and others make it more creamy and looser. If you like the mascarpone thicker add a little more lemon juice. It willl leave some flavor. The store-bought mascarpone is made with citric acid. Hope that helps 🙂