How to Make Mascarpone Cheese
Follow our step-by-step how to make mascarpone cheese tutorial and enjoy homemade mascarpone in all your favorite recipes.
Prep 5 hours hours
Cook 15 minutes minutes
Total 5 hours hours 15 minutes minutes
Fat 14
Carbs 1
Protein 1
Yield 12
- 2 cups heavy whipping cream
- 1 tablespoon lemon juice
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.
- 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.
Calories: 135kcal | Carbohydrates: 1g | Protein: 1g | Fat: 14g | Fiber: 0.004g | Sugar: 1g