Making homemade mascarpone cheese is easier than you think! Follow our step-by-step how to make mascarpone cheese tutorial and enjoy homemade mascarpone in no time at all.
What is Mascarpone Cheese?
Mascarpone is an Italian cheese made from heavy cream and citric acid. It typically contains between 60 and 75 percent of fat, giving it a silky texture that is easy to spread.
Mascarpone tastes similar to cream cheese, creme fraiche, clotted cream, or ricotta cheese but has a bit more sweetness and acidity, making it delicious in sweet and savory dishes.
What is Mascarpone Cheese Used In?
Mascarpone cheese can be used in both sweet and savory dishes to add a deliciously creamy flavor and texture.
why you’ll love it!
- Easy to make
- Perfectly sweet
- Amazing to use in sweet or savory dishes
- Requires minimal ingredients
Equipment You Need for Homemade Mascarpone
- Cheesecloth: cheesecloth is used to help separate the whey from the curd.
- Colander: a colander is used in conjunction with the cheesecloth to separate the mascarpone from the excess liquid.
- Large bowl: your colander needs something to rest in and that something is a bowl. Just make sure it’s bigger than your colander.
- Heavy bottom saucepan: you’ll need a saucepan that is big enough to hold all of the cream as you heat it.
- Thermometer: a thermometer isn’t necessary, but it is helpful to know the temperature of your heavy cream as you’re heating it.
Ingredients in Homemade Mascarpone Cheese
Homemade mascarpone can be made with 2 simple ingredients. Seriously, that’s it! You’ll need:
- Heavy whipping cream
- Lemon juice
try it!
Mascarpone Cheesecake
Use your homemade mascarpone in our deliciously creamy mascarpone cheesecake. You’ll love it!
How to Make Mascarpone Cheese
Simmer Heavy Cream
Heat the heavy cream to a simmer. This should take about 3-5 minutes.
Add lemon juice
Add the lemon juice and stir occasionally. The cream will thicken almost immediately. Simmer for an additional 10 minutes.
Remove from heat and let the mascarpone cool for 30 minutes.
Strain & Let cool
Line a mesh strainer with cheesecloth, and place the strainer into a large bowl. Transfer the cooled mascarpone to the strainer. Place in the refrigerator to cool for at least 4 hours. If you have enough time, overnight is even better.
Store & use!
Store homemade mascarpone in an airtight container.
try it!
Mascarpone Frosting
Make our 4-ingredient mascarpone frosting! You’ll love it on cakes, cupcakes, cookies and even cinnamon rolls.
Top Tips for Perfect Mascarpone
Homemade mascarpone is much more fool proof than other homemade cheesemaking recipes. We made this recipe multiple times with different variations, and all of them worked:
- Using a thermometer
- Adding lemon juice at certain temperatures
- Boiling the milk (slightly, but not a rolling boil)
- Fresh vs. bottled lemon juice
Don’t have cheesecloth? Use paper towels or a tea towel. Both will work just fine.
FAQs
Is mascarpone the same as cream cheese?
Mascarpone is considered a cream cheese, but is made with heavy cream rather than milk like cream cheese is made from.
What does mascarpone taste like?
Mascarpone is often compared to cream cheese or creme fraiche, but is sweeter in taste.
What is mascarpone good for?
Mascarpone adds delicious creaminess to both sweet and savory dishes.
How to Use Homemade Mascarpone
Storage
Store homemade mascarpone cheese in an airtight container in the refrigerator for up to 7 days. Fresh mascarpone is not intended to be aged and will turn sour after about a week’s time.
Can you freeze mascarpone cheese?
Mascarpone can be frozen for up to 1 month. Transfer it into an airtight container and seal. Place in the freezer for 30 days.
To thaw: place in the refrigerator overnight.
How to Make Mascarpone Cheese
Ingredients
- 2 cups heavy whipping cream
- 1 tablespoon lemon juice
Instructions
- Heat the heavy cream to a simmer. About 3-5 minutes.
- Add the lemon juice and stir occasionally. The cream will thicken almost immediately. Simmer for 10 minutes. Remove from heat to cool for 30 minutes.
- Line a mesh strainer with cheesecloth, and place the strainer into a large bowl. Transfer the cooled cream to the strainer. Place in the refrigerator to cool for at least 4 hours. Overnight is even better.
- Store in an airtight container.
Tips & Notes
- We made this recipe multiple times with different variations. All of them turned out.
- Using a thermometer
- Adding lemon juice at certain temperatures
- Boiling the milk (slightly not a rolling boil)
- Fresh vs. bottled lemon juice
- Don’t have cheesecloth, use paper towels or a tea towel.
- This recipe yields approximately 12 oz. of mascarpone cheese.
How much does this make? The recipe seems kind of vague.
Oh just kidding I’m sorry I didn’t read it sooner. It yields 12 oz