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Spoon lifting homemade mascarpone from a glass jar with raspberries on a wooden table.

Homemade Mascarpone Recipe

Soft, smooth, and made with just 2 ingredients, Homemade Mascarpone creates a rich Italian cream cheese perfect for tiramisù, layered desserts, creamy fillings, and savoury recipes.

Course: Cheese
Cuisine: Italian
Author: Manuela Zangara

Ingredients

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

Instructions

  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 on a candy thermometer, for about 15 minutes.

  2. Add the lemon juice and continue cooking and stirring until the cream thickens and coats the back of a spoon.
  3. Remove the pot from the heat and allow the cream to cool for 20 minutes.
  4. Line a colander with a double layer of cheesecloth and place it over a large bowl. This will collect the whey that drains from the cheese.
  5. After 20 minutes, pour the thickened cream into the lined colander and let it cool completely.
  6. Cover with plastic wrap and refrigerate to drain slowly and thicken overnight or, for best results, for 24 hours.

Recipe Notes

This keeps well in the fridge for 3 to 4 days if covered and stored properly.