Homemade Mascarpone

September 10, 2013 Last updated on December 16, 2025 By Manu 28 Comments

Soft, spoonable, and lightly rich, Homemade Mascarpone works well in tiramisù, layered desserts, and smooth, creamy fillings for many desserts.

Spoonful of creamy homemade mascarpone in a glass jar with fresh raspberries.

I want to share a little secret with you. Mascarpone is probably the easiest cheese to make at home. Really! Anyone can make it, and it only requires two ingredients.

I usually buy mascarpone at the grocery store, but I must confess I am not totally happy with the one I can get here. It often feels a bit grainy, while Italian mascarpone is completely smooth and creamy, almost like very thick cream.

So I decided to make my own, and what I ended up with was far better than anything I could find locally. Italians use mascarpone in both savoury and sweet recipes, even though I must confess I prefer it in desserts.

Close-up of smooth mascarpone texture on a spoon.

Everyone knows tiramisù, but there are many other delicious ways to use mascarpone, like my dates filled with mascarpone and gorgonzola, or something I will share in my next post. So, stay tuned!

Reasons to Make Homemade Mascarpone

Smooth and creamy texture makes desserts feel softer and more pleasant to eat.
Pairs naturally with fruit, chocolate, coffee, and nuts found in everyday kitchens.
Adapts easily to different flavour combinations without needing adjustments.

Key Ingredients for Mascarpone

Cream for Whipping

Full-fat cream gives mascarpone its smooth, creamy texture and rich mouthfeel. Choose a cream without added thickeners or stabilisers, as these can affect how the cream thickens and drains.

Lemon Juice

Fresh lemon juice causes the cream to gently thicken as it heats, separating the curds from the whey. Freshly squeezed juice works more reliably than bottled and keeps the flavour clean and mild once the mascarpone is finished.

Find the complete list with measurements in the recipe card below.

How to Make Homemade Mascarpone

Step 1: Put the cream in a pot and cook it over medium-low heat using a double boiler, stirring constantly, until it reaches 85 to 90°C – 185 to 195°F. This will take about 15 minutes.

Step 2: Add the lemon juice and continue cooking and stirring until the cream thickens and coats the spoon.

Step 3: Remove the pot from the heat and allow the cream to cool for 20 minutes.

Step 4: Line a colander with a double layer of cheesecloth and place it over a large bowl so you can collect the whey that drains from the cheese.

Step 5: After 20 minutes, pour the thickened cream into the lined colander and let it cool completely.

Mascarpone thickening and draining process from cream to finished cheese.

Step 6: Cover with cling wrap and refrigerate to drain slowly and thicken overnight or, for best results, for 24 hours.

Homemade mascarpone cheese stored in a glass jar.

Frequently Asked Questions

Can I make mascarpone without a thermometer?

A thermometer gives the most reliable result, but if needed, heat the cream until steaming and slightly thickened, without letting it simmer or boil.

What can I use instead of lemon juice?

White vinegar works as an alternative acid if lemon juice is not available. Use the same amount and add it gradually to keep the curdling even.

What savoury foods pair well with mascarpone?

Mushrooms, spinach, roasted vegetables, cured meats, and mild herbs such as parsley or chives all work well with mascarpone.

Can I add sugar or flavourings to mascarpone?

Yes. Sugar, icing sugar, vanilla, or citrus zest can be mixed in once the mascarpone has fully drained. Add gradually and stir gently to keep the texture smooth.

Extra Help from the Kitchen

Choose the Right Cream – Read the label and select cream made only with cream, without carrageenan or vegetable gums, as additives can interfere with proper thickening and draining.

Control the Water Level – Keep the water in the double boiler below the bottom of the cream bowl so the heat stays gentle and indirect rather than aggressive.

Check Thickness Before Draining – Look for a texture similar to lightly set custard before removing from the heat. Cream that is still fully liquid will not drain correctly later.

Adjust Drain Time to Use – Drain for closer to 12–16 hours for softer mascarpone suited to folding into creams, or extend to 24 hours for firmer texture used in layered desserts.

Transfer Carefully After Draining – Spoon mascarpone gently into its storage container rather than scraping, which helps preserve a smooth, uniform texture.

Variations and Twists

Use White Vinegar Instead of Lemon Juice – Replace the lemon juice with the same amount of white vinegar. The acidity level is similar and curdles the cream in the same way without leaving a noticeable flavour.

Use Citric Acid Instead of Lemon Juice – Dissolve ½ teaspoon citric acid in 1 tablespoon of water and use it in place of lemon juice. This gives a very clean taste and consistent curdling.

Lactose-Free Mascarpone – Use lactose-free whipping cream with a similar fat content to regular cream. The mascarpone thickens and drains in the same way, though it may reach the right consistency slightly faster.

Use Heavy Cream Instead of Whipping Cream – Heavy cream works well if it contains no stabilisers. The higher fat content produces a slightly richer mascarpone with a firmer texture after draining.

Blend Creams for Texture Control – Combine whipping cream and heavy cream in equal parts for a balance between softness and structure, useful when mascarpone is needed for layered desserts.

Storage and Shelf Life

Store homemade mascarpone in an airtight container in the fridge and use it within 3 to 4 days for best quality. Keep it well covered to prevent it from absorbing fridge odours, and always use a clean spoon when serving.

Freezing is not recommended, as it alters the texture once thawed and can cause separation. If a small amount of liquid collects on the surface, gently stir it back in before using.

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