Homemade Mascarpone

Homemade Mascarpone


Requiring only two ingredients, a candy thermometer, some cheesecloth and a bit of patience is all that is needed to make your own mascarpone.

This milky-white, super smooth, soft Italian cheese has a rich, slightly sweet buttery flavor. I use it in both savory and sweet dishes. It is the ingredient that adds a creamy richness to my creamy beef stew and creates a quick sauce to dress a plate of ravioli. My family enjoys fresh mascarpone slathered on slices of Italian apple cake and as a luscious lemon-cream spread for blueberry scones but, my personal favorite is simply smeared on a slice of toast with a bit of fig jam


  • 2 cups heavy cream
  • 1 tablespoon lemon juice
  1. Using a heavy bottom saucepan, heat the cream on medium-high heat (careful not to scorch the bottom) until it reaches 190 degrees. (I use a candy thermometer that has a clip so I can attach it to the side of the pan. This makes it easier to keep stirring while staring at the temperature). Add the lemon juice and then cook for 5 minutes. Stir constantly. The temperature needs to hover at 190 degrees. The cream should be thick enough to coat the back of a spoon. Remove the pan from the burner and set aside for 45 minutes.
  2. Place 4 layers of cheesecloth in a medium size strainer and then set the strainer over a bowl to catch the whey (should only be a tablespoon or two).
  3. Once the mixture has cooled to room temperature, slowly, pour into the cheesecloth lined strainer. Cover with plastic wrap and refrigerate overnight (at least 12 hours).
  4. Transfer your luscious mascarpone to an airtight container and store in the refrigerator. Keeps for approximately 1 week.

You may also enjoy making homemade ricotta!

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