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You are here: Home / Recipes / Cheese / HOME-MADE MASCARPONE

HOME-MADE MASCARPONE

September 10, 2013 By Manu 28 Comments

Home-made Mascarpone

Today 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 2 ingredients: cream and lemon juice.  I usually buy mine at the grocery store, but I must confess I am not totally happy with the mascarpone I can get here.  It is somewhat “grainy”, while Italian mascarpone is absolutely smooth and creamy.  Just like very thick cream.  So, I decided to make my own and the result was so much better than anything I can get at my local store.  Italians use mascarpone for both savoury and sweet recipes, even though I must confess I prefer to use it in my desserts.  Everyone knows tiramisù, but there are many other delicious recipes you can make with mascarpone, like my Dates filled with mascarpone and gorgonzola… or something I will share in my next post!  So, stay tuned!

Home-made Mascarpone

Home-made Mascarpone
5 from 3 votes
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Home-made Mascarpone

How to make delicious Mascarpone at home with just 2 ingredients!

Course Cheese
Cuisine Italian
Author Manuela Zangara

Ingredients

  • 500 ml – 2 cups cream for whipping
  • 1 tbsp lemon juice

Instructions

  1. Put the cream in a pot and cook it on a medium-low flame in a double boiler, stirring constantly, until it reaches 85/90°C – 185/195°F (this will take about 15 minutes).
  2. Add the lemon juice and keep cooking and stirring until the cream thickens and coats the spoon.
  3. Remove the pot with the cream from the fire and keep it to cool down for 20 minutes.
  4. Line a colander with a double layer of cheese cloth and put it on top of a big bowl (so you can collect the whey that will come out of the cheese).
  5. After the 20 minutes are up, pour the thickened cream in it and let it cool down completely.
  6. Then cover it with some cling wrap and put it the fridge to drain slowly and thicken overnight or, better, for 24 hours.

Recipe Notes

This keeps well in the fridge for 3 to 4 days.

Home-made Mascarpone

Home-made Mascarpone

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  • Goat’s Milk Ricotta
  • HOME-MADE RICOTTA
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Filed Under: Cheese, DIY, Italian Tagged With: cheese, cheese making, cream, dairy, DIY, home-made, Italian, lemon, lemon juice, mascarpone

« GUACAMOLE
PEACH TIRAMISU »

Comments

  1. Giulietta | Alterkitchen says

    September 10, 2013 at 8:06 pm

    I know it could be easily made at home, but I never made it…
    I must try it… maybe for my next tiramisu! 🙂

    Reply
  2. easyfoodsmith says

    September 10, 2013 at 8:14 pm

    That is so cool!! Since mascarpone is never used in Indian cuisine therefore it is not easily available here and the imported ones cost a bomb! This simple and wonderful recipe will be soooo handy. Thanks a ton for sharing 🙂 Can’t wait to try it asap…

    Did you use whipped cream or just simple regular cream?

    Reply
    • Manu says

      September 10, 2013 at 8:19 pm

      Hi there! I am so happy this is useful! 🙂
      I use regular fresh cream, the one used for whipping (but without whipping it)… I hope it makes sense! 🙂

      Reply
      • Debby says

        January 11, 2017 at 12:08 pm

        Hi now what I’m about to say is probably ridiculous. But I don’t have any lemons so I thought I could get away with tasty cheese blended with thickened cream. It would give that creamy but grainy texture. Also it has an oil but I wouldn’t cook it I don’t think. Just let me know what you think.

        Reply
        • Manu says

          January 11, 2017 at 12:33 pm

          Hi Debby!
          What do you need the mascarpone for? If you tell me what the recipe is, I may be able to help you find a substitute.
          You could also use white vinegar instead of lemon juice (same amount).
          Cheers,
          Manu

          Reply
  3. Maureen | Orgasmic Chef says

    September 10, 2013 at 8:17 pm

    I love making cheese and mascarpone is easy and as you said, better than you can buy. I haven’t made it for a while – it’s definitely time.

    Reply
  4. Nuts about food says

    September 10, 2013 at 8:20 pm

    Although I imagined the main ingredient was cream, I did not know you make mascarpone with lemon juice!

    Reply
  5. Tess @ Tips on Healthy Living says

    September 11, 2013 at 2:10 am

    I had no idea this was used in tiramisu. I’m so used to the Americanized version of Italian food, it’s ridiculous. Thanks for sharing!

    Reply
  6. Christina says

    September 11, 2013 at 2:32 pm

    Absoutely brilliant! Never knew this!

    Reply
  7. PolaM says

    September 12, 2013 at 10:45 am

    That’s all??? Even easier than ricotta!

    Reply
    • Manu says

      September 12, 2013 at 11:14 am

      I know, right?? 🙂

      Reply
    • Jae Parker says

      November 12, 2017 at 9:46 am

      I always find cooking a chore. However, since becoming lactose intolerant I’m finding foods and actually enjoyment making my own non dairy foods from scratch. Thankyou I’m tiring this receipe today to spoil myself with making Tiramisu.

      Reply
      • Manu says

        November 12, 2017 at 2:47 pm

        Hi Jae! I have very recently found out I am lactose intolerant as well! I still have to try to make my m=own lactose free mascarpone! Do let me know how it comes out!! Did you use lactose-free cow milk or did you use something else? Thanks! 🙂

        Reply
        • Zoe says

          December 14, 2020 at 1:26 pm

          Hi Manu, I just found your recipe and am wondering if you had any success making this with lactose free cream?
          I thought I’d try it for a dairy sensitive family member that always misses out on creamy desserts!

          Reply
  8. paulo fickel says

    September 12, 2013 at 1:19 pm

    Fantástica a solução caseira para fazer mascarpone. Aqui no Brasil, além de caro é dificil de encontrar para comprar de modo especial no interior do país.

    Reply
  9. Cheryl says

    September 13, 2013 at 10:38 am

    Okay this might sound dumb, but which part becomes the mascarpone? The whey that is caught on top of the cheese cloth OR the part that drains through the cheese cloth into the bowl??? Thanks

    Reply
    • Manu says

      September 13, 2013 at 11:22 am

      Hi Cheryl! It’s the thick cream on top of the cloth. Make sure you put a double layer of cheese cloth (or if the wholes are too big, even triple), so you don’t lose all the cream. If you forgot to double layer the cloth and you haven’t thrown out the whey yet, you should be able to still save it by putting it on the cheese cloth again. 🙂

      Reply
  10. Virginia says

    October 8, 2013 at 5:42 am

    I will be making this tomorrow my husband loves it and we love it when fresh fruit.

    Reply
  11. Gary says

    November 11, 2013 at 8:13 pm

    Hi, may I know how much mascarpone does this recipe yield ?
    I just need 125g of mascarpone, how much cream should I use? Thanks.

    Reply
    • Manu says

      November 11, 2013 at 8:54 pm

      Hi Gary, the recipe yields about 10 oz. (between 250 and 300 gms, depending on how much it drains), so I suppose you could make a half dose to get 125 gms. 🙂

      Reply
  12. Sheila Chacko says

    December 16, 2013 at 1:37 am

    I want to make a filling with the mascarpone for crepes to serve as dessert. Can I use ordinary sugar for this? Any tips for smooth incorporation?

    Reply
    • Manu says

      December 16, 2013 at 8:28 am

      You can, but I’d suggest using confectioners (icing) sugar so that it melts faster. If you over mix mascarpone, it could split. If you don’t have confectioners sugar at home, simply blend your normal sugar to make it thinner. 🙂

      Reply
      • Sheila Chacko says

        January 11, 2014 at 1:35 am

        Thank you , Manu. The first(small) batch I made of mascarpone was heavenly, but the second just fell apart as soon as it was out of the fridge and became runny. (It was still delicious though.) What did I do wrong?

        Reply
  13. s nair says

    January 10, 2014 at 8:12 pm

    Cream is my doubt. ….whipping creams available in powderform or the thick cream to b used

    Reply
    • Manu says

      January 10, 2014 at 8:16 pm

      This is the liquid cream that can be used for whipping. In some places it is also called heavy cream and it’s about 35% fat. It’s just pure cream (no gelatines, no powder). Hope it helps!

      Reply

Trackbacks

  1. Lactose Free Mascarpone | Low FODMAP says:
    June 13, 2014 at 3:13 pm

    […] read up here, here, and here to figure out what to try. The ingredients are simply cream and lemon juice. I started […]

    Reply
  2. Nutella and Mascarpone Pie says:
    February 6, 2015 at 5:01 pm

    […] gms – 1 ½ cups mascarpone cheese (you can make your own mascarpone […]

    Reply
  3. Goat's Milk Ricotta says:
    October 26, 2017 at 9:01 am

    […] really enjoy making my own ricotta and mascarpone at home. You see, in Italy these ingredients are a staple and you find excellent quality products […]

    Reply

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Hi! I am Manu, the author of Manu's Menu. I was born and brought up in Italy and my blog can show you how to create authentic Italian food in your own home! Read More…

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