Homemade Mascarpone Cheese is a delicious 2-ingredient recipe that yields creamy, luscious Italian cream cheese. Follow our quick and easy steps to make this delightful cheese at home for a fraction of the price of store-bought options.
We love to make our own mascarpone cheese then use it in sweet and savory recipes alike! Some ways to enjoy it is in our creamy Mascarpone Frosting, Fig and Mascarpone Tart, Passion Fruit Cake, and Lemon Risotto with Peas and Asparagus. When compared to store-bought Italian cream cheese, you get twice as much cheese and twice as much flavor. So let's get started!
Looking for other simple cheese recipes? Check out our Homemade Cream Cheese!
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Why You'll Love This Mascarpone Cheese
- Taste - This cheese is a decadent treat.
- Texture - It is perfectly creamy and light.
- Effort - This cheese recipe is easy. It takes 5 minutes to heat the heavy cream, 40 minutes to let it rest, then you need to let it strain overnight.
Key Ingredients
- Heavy cream - Heavy cream is the base for the mascarpone cheese.
- Fresh lemon juice - Fresh lemon juice provides brightness and a fresh pop of flavor, and allows the cream to curdle.
See recipe card for quantities.
Substitutions/Variations
- Honey - Make the cheese extra sweet by adding honey.
- Vanilla - Add vanilla bean paste for a warm vanilla-flavored product.
- Cinnamon - Sprinkle some cinnamon for a warm touch.
- Lavender - Add a touch of Honey Lavender Simple Syrup for a hint of floral flavor.
How to Make Mascarpone Cheese
- Heat the cream - In a medium saucepan with a heavy bottom, heat the heavy cream over medium heat until it reaches 180-185°F (82-85°C) for 3 minutes. Then whisk occasionally to prevent scorching.
- Add lemon juice - Reduce the heat to low and immediately whisk in the fresh lemon juice. Then remove from heat.
- Allow to set - The mixture will thickened and will coat the back of a spoon. Allow the mixture to sit undisturbed for 30-45 minutes or until completely cooled. (Photo 5)
- Strain - Line a fine-mesh strainer with cheesecloth or a clean cotton kitchen towel over a large bowl. Then pour the cream into the cheesecloth and let the mixture drain in the refrigerator for 12 hours to overnight. The whey will drain into the bowl and the creamy mascarpone will remain in the cheesecloth. (Photo 6 and 7)
- Store and enjoy - Transfer the cheese to an air-tight container and refrigerate or enjoy immediately. (Photo 8)
Pro tip - Avoid overheating the cream. If the cream gets too hot, the cheese can become grainy.
Other Tips
- If you don't have a thermometer, heat the cream until it starts to steam and small bubbles form around the edges of the pan.
- Be sure the curds drain thoroughly but gently to ensure your cheese has a creamy texture and isn't grainy.
- Let the Mascarpone chill in the refrigerator overnight so the flavors develop and the texture firms up.
- For a more tart mascarpone, increase the amount of lemon juice and add lemon zest.
Mascarpone FAQ
Mascarpone has a higher fat content giving it a richer flavor. Mascarpone is also typically denser and less spreadable than cream cheese.
No, you need high fat for the mascarpone to achieve its rich, creamy texture.
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📖 Recipe
How to Make Mascarpone Cheese
Equipment
- 1 saucepan
Ingredients
- 1 pint heavy cream
- 2 tablespoon fresh lemon juice
Instructions
- Heat the cream - In a medium saucepan with a heavy bottom, heat the heavy cream over medium heat until it reaches 180-185°F (82-85°C) for 3 minutes. Whisk occasionally to prevent scorching.1 pint heavy cream
- Add lemon juice - Reduce the heat to low and immediately whisk in the fresh lemon juice. Remove from heat. The mixture should be thickened and will coat the back of a spoon.2 tablespoon fresh lemon juice
- Allow to set - Allow the mixture to sit undisturbed for 30-45 minutes or until completely cooled.
- Strain - Line a fine-mesh strainer with cheesecloth or a clean cotton kitchen towel over a large bowl. Pour the cream into the cheesecloth and let the mixture drain in the refrigerator for 12 hours to overnight. The whey will drain into the bowl and the creamy mascarpone will remain in the cheesecloth.
- Enjoy - Transfer the mascarpone to an airtight container in the refrigerator for up to 2 weeks.
Video
Notes
- Avoid overheating the cream or the mascarpone will be grainy.
- If you don't have a thermometer, heat the cream until it steams and small bubbles form around the edges of the pan.
- Be sure to let the curds drain thoroughly but gently to ensure the mascarpone is creamy.
- Let the mascarpone chill in the refrigerator overnight so the flavors develop and the texture firms up.
- For a more tart mascarpone, add more lemon juice and zest.
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