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

Homemade Mascarpone Recipe

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

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 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.

  2. Add the lemon juice and continue cooking and stirring until the cream thickens and coats the 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 so you can 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 cling 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.