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    The Heirloom Pantry » Recipes » Italian

    How to Make Mascarpone Cheese

    Published: Nov 2, 2024 · Modified: Nov 12, 2024 by Kathleen Higashiyama · The following content may contain paid links. When you click and shop the links, we receive a commission.

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    How to make homemade mascarpone Pinterest pin.

    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.

    Glass container filled with homemade mascarpone, used for baking, tiramisu, toast, and more.

    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!

    Jump to:
    • Why You'll Love This Mascarpone Cheese
    • Key Ingredients
    • Substitutions/Variations
    • How to Make Mascarpone Cheese
    • Other Tips
    • Mascarpone FAQ
    • Related Recipes
    • Did You Like This Recipe?
    • 📖 Recipe

    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

    Ingredients to make homemade 2-ingredient mascarpone, heavy cream, lemon juice, dutch oven, thermometer, whisk.
    • 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

    Steps to make homemade mascarpone, heat heavy cream until it reaches 180-185°F, pour in lemon juice, whisk until curds form.
    • 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.
    Steps to make mascarpone from scratch, allow heavy cream and lemon juice to cool and thicken, then pour into a cheesecloth, refrigerate, and store in an air-tight container.
    • 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

    What is the difference between cream cheese and mascarpone cheese?

    Mascarpone has a higher fat content giving it a richer flavor. Mascarpone is also typically denser and less spreadable than cream cheese.

    Can I use low-fat or skim milk?

    No, you need high fat for the mascarpone to achieve its rich, creamy texture.

    Italian cream cheese made from scratch on a spoon to be used for tiramisu, frosting, and more.

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      Chai Cream Cheese Frosting
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    Did You Like This Recipe?

    Love this easy mascarpone recipe? Please leave a 5-star rating in the recipe card below & leave a comment below. Thanks!

    Sign up for THP's newsletter and keep in touch on Instagram, Facebook, Pinterest, TikTok, and YouTube. If you make this recipe, tag #theheirloompantry so we can see your homemade mascarpone!

    📖 Recipe

    Glass container filled with homemade mascarpone, used for baking, tiramisu, toast, and more.
    Print Recipe Pin Recipe
    No ratings yet

    How to Make Mascarpone Cheese

    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.
    Prep Time40 minutes mins
    Cook Time5 minutes mins
    Straining time12 hours hrs
    Total Time12 hours hrs 45 minutes mins
    Course: Sauce, Toppings
    Cuisine: Italian
    Servings: 1 cup
    Calories: 1609kcal
    Author: Kathleen Higashiyama

    Equipment

    • 1 saucepan
    • 1 thermometer
    • 1 Fine-mesh strainer
    • 1 mixing bowl
    • 1 Cheesecloth or clean kitchen towel

    Ingredients 

    • 1 pint heavy cream
    • 2 tablespoon fresh lemon juice
    Prevent your screen from going dark

    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

    Top Tips
    • 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.

    Nutrition

    Calories: 1609kcal | Carbohydrates: 13g | Protein: 13g | Fat: 171g | Saturated Fat: 109g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 43g | Cholesterol: 535mg | Sodium: 128mg | Potassium: 450mg | Sugar: 14g | Vitamin A: 6956IU | Vitamin C: 3mg | Calcium: 312mg | Iron: 0.5mg
    Tried this recipe?Mention @theheirloompantry or tag #theheirloompantry!

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    About the Author

    Kat Higashiyama and Alec Totto are recipe developers, food photographers, and the authors behind The Heirloom Pantry. Since 2017, they have shared recipes inspired by their Japanese and Italian heritage and California and Hawaii roots. They reside in San Jose with their two dogs, Peeps and Paisley. Read More…

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    Alec and Kat with Paisley and Peeps on the beach

    We're Kat and Alec, the culinary duo behind The Heirloom Pantry, where family recipes from our Italian and Japanese heritage meet fresh California ingredients and Hawaiian sunshine. Our chef-tested dishes help you conquer weeknights and wow guests with effortless entertaining. Join us on this delicious journey – let's cook up confidence, together!

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