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Mascarpone Cheese Photo

Mascarpone Cheese Recipe

Megan Myers
Mascarpone Cheese can be made so simply at home. No need to ever buy store bought again!
3 from 47 votes
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 8 minutes
Total Time 8 hours 45 minutes
Cuisine Italian
Servings 24 1 tablespoon
Calories 35 kcal

Ingredients
  

  • 2 cups Heavy Whipping Cream
  • 1 tablespoon Lemon Juice

Instructions
 

  • Pour heavy cream into a saucepan and heat over medium-high. Using a candy thermometer to check temperature, cook until it reads about 190°F, about 5 minutes. Stir with a silicone spatula while cooking to ensure the cream doesn’t scorch on the bottom of the pan.
  • Stir in the lemon juice and continue to simmer at the same temperature, stirring continuously, for another 5 minutes. The mixture will thicken quickly and begin to bubble slightly, so reduce heat as needed.
  • Remove from heat and let rest at room temperature for 30 minutes.
  • Line a strainer with cheesecloth and set over a bowl. Pour the cooled mixture into the cheesecloth, making sure the cheesecloth stays in place. Cover the strainer with plastic wrap and let drain in the refrigerator for 8 hours, or overnight.
  • After resting, put the finished cheese in a bowl and stir to loosen it up. Stir back in some of the whey that drained out if you like, to achieve the texture you want.

Notes

  • Any other whey can be saved and used in smoothies, batters, or scrambled eggs.
  • Store mascarpone cheese in the refrigerator for up to a week.

Nutrition

Calories: 35kcalFat: 4g
Keyword Cheese, Easy, Homemade, Italian
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