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.
Homemade Mascarpone Cheese
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PREP TIME5 mins
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COOK TIME5 mins
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TOTAL TIME9 hrs
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SERVING14 People
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VIEWS58
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
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Carbohydrate1 g
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Cholesterol47 mg
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Protein1 g
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Saturated Fat8 g
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Sodium13 mg
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Fat13 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Gather your ingredients. (5 minutes)
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)
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)
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)
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)
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)
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)
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.
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Betsy Jones
Jun 29, 2025This recipe is so easy and the mascarpone is incredible! I used it in a tiramisu and it was a huge hit.
Oscar Russel
Mar 17, 2025Great recipe! I let it drain overnight and the texture was amazing. So much better than store-bought.
Irwin Keebler
Jan 19, 2025The lemon juice adds a lovely subtle tang. I've made this several times and it's always perfect.
Ruth Barton
Oct 3, 2024I was intimidated to make my own mascarpone, but this recipe made it foolproof. Thank you!