Homemade Mascarpone Cheese Recipe on Food52 (2024)

5 Ingredients or Fewer

by: Vegetarian 'Ventures

August27,2021

4

8 Ratings

  • Prep time 8 hours
  • Cook time 10 minutes
  • Makes about 2 cups

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Author Notes

I didn't discover mascarpone cheese until a few years, ago, but since then, I've become addicted. It is fantastic added to oatmeal, turned into ice cream, and stuffed in ravioli, but my favorite way to enjoy it is whipped with honey and vanilla seeds and used as a dip with fresh fruit. This is my go-to dessert in the summer, as it is light and refreshing, yet wonderfully satisfying to my sweet tooth.

I learned how easy it is to make mascarpone while visiting my mother in a small town in Northern Indiana, where I couldn't get my hands on it in any grocery store. As a last attempt, I did some research and was pleasantly surprised to learn that such a rich, creamy, and oftentimes expensive cheese is one of the easiest to master.

I'm now able to feed my cheese addiction without breaking the bank or using every utensil in the house. Homemade mascarpone requires only 10 minutes of active time and a rest in the fridge overnight. The next morning, it will be ready to be devoured over pancakes or mixed in with granola.

Learn how to make creamy mascarpone cheese with the super simple recipe below (with photos so you can follow along!). —Vegetarian 'Ventures

  • Test Kitchen-Approved

What You'll Need

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Homemade MascarponeCheese

Ingredients
  • 2 cupsheavy cream
  • 1 tablespoonlemon juice
Directions
  1. In a saucepan, slowly bring the heavy cream to a low simmer (the temperature should climax at 180° F and the goal is to try to keep it around there).
  2. Let simmer at 180° F for about 3 minutes then add in the lemon juice.
  3. Simmer for another 3 minutes, then remove from heat. Let cool to room temperature, about 30 minutes.
  4. Fill a small strainer with several layers of cheesecloth (I use three) and put a small bowl under the strainer.
  5. Pour the cooled mascarpone mixture into the cheesecloth and stick the entire bowl in the fridge overnight (mine only strained a few tablespoons of whey, but the mascarpone came out thick and creamy in the morning).

Tags:

  • Condiment/Spread
  • Italian
  • Marscarpone
  • Milk/Cream
  • Lemon Juice
  • Cheese
  • 5 Ingredients or Fewer
  • Vegetarian
  • Side

See what other Food52ers are saying.

  • Rebecca Leon

  • Ron Bastyr

  • Stephanie B.

  • Cathy Barzo

  • Lindsay

Recipe by: Vegetarian 'Ventures

Shelly spends her days slinging records at Secretly Canadian Distribution and her evenings cooking up flavorful recipes over at Vegetarian ‘Ventures. She is also crazy about wolf t-shirts, hibiscus iced tea, road trips, and Stevie Nicks.

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42 Reviews

Jill March 7, 2022

This sounds identical to homemade ricotta, what is the difference?

ALBriny August 21, 2020

Can you make this in the instant pot? Sounds similar to Ivy Manning’s home made ricotta. If I boil the cream and then add the lemon juice can I cook for three minutes in the instant pot? What setting would I use for the three minutes after I add the lemon juice?

Rebecca L. March 22, 2020

I just made this and it worked out perfectly. It’s incredible. I used some on a bagel while rationing food during the coronavirus.

Donna C. April 24, 2019

Can this be used in a recipe that calls for mascarpone to be added to other ingredients?
I make a Tiramisu layer cake that calls for mascarpone and this homemade version would definitely cut back on the cost.

Lindsay April 24, 2019

Absolutely! I've used it for Tiramisu so many times. It's amazing how much more economical it is to make your own mascapone.

Lisa August 8, 2018

I made this and left it to room temp for 30 minutes. It did not thicken and poured right thru the strainer, no problem. I don't understand. Is it suppose to be so thick it takes all night to strain? Are you just letting the extra liquid drip off? I had to use ultra pasteurized. The next morning it was the consistency of cream cheese and had thickened up. But it is doubtful I removed any whey. Can I eat it? It does not smell like fresh cream. It smells funny. Everything was fresh. I have never made anything like this before. Any helpful comments are appreciated.

Daniel F. September 27, 2018

You can't use ultra-pasteurized cream. it has been heated to a temperature and held there long enough to kill all the bacteria in the cream. While this stops us from making cheese with the cream it allows for a longer shelf life. thus increasing the sellers holding time before the item sells. Less losses to sellers. As always follow the money.

Cabe S. February 12, 2020

I can only find ultra-pasteurized locally. I live in a small farming community, but due to over regulation, there are only a few boutique dairy farms in our state.

Rebecca L. March 22, 2020

Are used at least six layers of cheese cloth.

Donna C. November 25, 2017

I am a little confused here. So you put the cooled mixture in the cheese cloth, set it in a strainer and put it in the fridge overnight. this is just to drain right? then when you take it out in the morning you just remove scoop it out of the cheese cloth and put it in a container or do you have to strain it again?

Alice October 2, 2018

Scoop it, or it may be so solid that all you need to do is invert the cheesecloth over a container and it will plop out). No need for additional draining.

Ron B. June 19, 2017

Could you use a yogurt strainer instead of the cheese cloth?

Alice October 2, 2018

absolutely

Walter A. May 19, 2017

How do you make the Feta cheese??? This was left out of the receipt I love the tartness of Feta. my email is [emailprotected]

Iceni May 18, 2017

Sounds like a great recipe. I have never had marscapone chesses somwould like to try.
Where do you get the cheese cloth and apart from farmer's markets,where do you get the cream? Is it available at a supermarket?
Thanks for any advice.:)

Lindsay May 18, 2017

I didn't have cheesecloth, I used a clean kitchen towel and it worked great. The cream is just normal, 33% or 35% heavy cream, that you would whip for whipped cream.
Enjoy!

Alice October 2, 2018

Cheesecloth is available in grocery stores and also in hardware and cookware stores, in small plastic packets. Heavy (also called whipping or possibly double cream) is sold in grocery stores, next to the milk. Do not use "ultra pasteurized
" cream.

sarahhoyt March 23, 2020

Super-clean square of tee shirt cotton works really well for many soft cheeses.

Bruce W. March 8, 2017

save the whey for marinating foods or making bread

Stephanie B. June 3, 2016

Omg I had no idea mascarpone was so easy! This was less than 10min active time. I found non-ultra pasteurized (just normal pasteurized?) cream from a local dairy and my mascarpone turned out ridiculously thick and creamy. Does anyone have any tips on making it a little more neutral flavored though? Mine tasted a little tangy from the lemon juice. This isn't necessarily a bad thing thing, but I'm curious how to make a non-lemon flavored mascarpone.

Aidan D. September 17, 2018

You might try citric acid (which I believe is also called lemon salt). I buy mine in bulk from the amazing spice and herb section of a local import grocer, but you could also find it online, and perhaps elsewhere; maybe a spice shop? I have often seen otherwise identical recipes that use lemon juice or citric acid on different sources. That’s what I use in my cheese making, and I have substituted it successfully. You can google the method and proportions for the substitution, but it involves mixing a tbsp (or whatever measurement) in a little water until dissolved, then adding it where you would the lemon juice. Very easy, and no worries about whether you have a lemon handy.

Laura August 19, 2021

I believe you can use about half the amount in cream of tartar instead of lemon juice. I haven’t tried this, but I’ve read it’s a good substitute to avoid the lemon flavor.

Cathy B. May 27, 2016

How is this different from making ricotta cheese? Do you just need to strain more of the whey out of it?

Alice October 2, 2018

Ricotta is made by recooking (the name means "re-cooked") the whey saved from making the original cheese. Most cheeses are not made from cream, but rather milk, and would yield more whey than this recipe. But essentially the same, cooking whey with more acid until curds form.

Lindsay May 23, 2016

I did it! Thanks for the great recipie! It worked out perfectly :-)

Christina D. July 1, 2016

The recipe doesn't mention stirring. Did you stir it? The whole time or just to mix on the lemon?

Lindsay July 4, 2016

I added the lemon juice, gave a quick stir, and then let it sit. I hope you make it, as it is amazing!

Heather B. July 29, 2018

I tried making it and it all strained through all the layers of the cheese cloth. Very disappointed!!!! Help?

Jennifer M. July 9, 2015

Is this naturally sweet? If not, how can we slightly sweeten it? Thanks!

Daniel F. April 9, 2016

When you buy mascarpone in the store it is never sweetened. If you want it sweet add sugar. Many times in a recipe, (like tiramisu), another component of the recipe will have the sugar in it.

Jennifer P. April 9, 2017

You can add sugar/sweetener. vanilla extract ....etc.. after it has drained and settled in the fridge

Brian March 31, 2015

How long does the cheese last once made?

Daniel F. April 9, 2016

When you open a container of heavy cream, it`s good for 7-10 days before it turns sour, I`m guessing the same rule applies to this. Though I`m not sure if the acidity of the lemon juice might help it keep a few extra days ?

pangaea99 March 30, 2015

I made this recipe and it worked out well, but I had to make a change for it and cool it before straining because it just strained like water even at room temp- not sure if it was because it was ultra-pasteurized or what- therefore, if it's not working for you, cool the cooked/room temp mixture in the fridge before straining, works wonders! My review: http://www.nevrothing.com/?p=12

rikasper March 23, 2015

would you make this recipe with buttermilk? thanks!

Alice October 2, 2018

No. It would not be mascarpone.

Cindy F. August 21, 2020

Cream and buttermilk makes a great creame fraiche. 3 tablespoons of buttermilk in 2 cups cream.

Ann T. March 22, 2015

Yes, thank you for answering my question about whether ultra pasteurized cream can be used successfully. Now I will be able to try it without any pre-conceived qualms --- I always become really nervous about trying a recipe whenever what the recipe calls for cannot be found.

Suzanne H. March 20, 2015

How long will it keep in the refrigerator?

sheron T. April 28, 2015

Brian+and+Suzanne,+did+you+get+an+answer+to+your+question+because+I+was+wondering+the+same+thing.

Kathryn P. March 20, 2015

Is this a recipe that for which one must avoid "ultra pasteurized" heavy cream?

Vegetarian '. March 20, 2015

Preferably but I've made it with ultra pasteurized in the winter (when we don't have a farmers market) and it's turned out fine. Hope that helps!

Homemade Mascarpone Cheese Recipe on Food52 (2024)

FAQs

What are the ingredients in mascarpone cheese? ›

It is a fresh cheese that is most commonly made with pasteurized cow's milk. Unlike some cheeses, which have animal-derived rennet added, mascarpone is vegetarian. It's made by heating heavy cream and adding an acid like tartaric acid (aka cream of tartar), citric acid, or lemon juice to solidify and thicken the cream.

Why is my homemade mascarpone runny? ›

The other main reasons the mixture would be runny is if other liquid ingredients have been added first, or if the mascarpone has been beaten so much that it has curdled (then you will get water separating out from the cheese curds).

What is a good substitute for mascarpone cheese? ›

Crème Fraîche and sour cream bring unique tastes and handle heat like pros. Then there's ricotta, Mascarpone's flavor buddy, perfect for cheesecakes and spreads. Cream cheese, Greek yogurt, and cottage cheese are also the go-to for rich textures.

What if I don't have enough mascarpone for tiramisu? ›

However you could try beating together 225g (8 ounces) full fat cream cheese with 60ml (4 tablespoons/1/4 cup) double or whipping cream and 30g (1 ounce/2 tablespoons) softened unsalted butter until just blended. This will give the equivalent of around 300g (10 ounces/1 1/4 cups) mascarpone.

What is special about mascarpone cheese? ›

Mascarpone is an ivory-colored, exceptionally smooth, and easily spreadable fresh cream cheese. The flavor is milky and slightly sweet. The rich, buttery texture comes from the high butterfat content (up to 75 percent).

What's the difference between cream cheese and mascarpone? ›

Cream cheese contains at least 33% milk fat, and mascarpone may contain 60-75% milk fat. Mascarpone has a buttery flavor that makes it particularly suitable for desserts. It adds richness and a creamy texture, while cream cheese brings a creamy consistency and slightly tangy taste to dishes.

What happens if you over whip mascarpone? ›

Whip on high until soft peaks form, 1-2 minutes. This takes less time than whipping cream by itself. If you accidentally over-whip the mascarpone and it turns grainy, you can rescue it by folding in a splash of cream until it smooths out again.

How do you know if mascarpone is bad? ›

The cheese may develop a sour smell somewhat similar to sour cream. Rancid mascarpone cheese may also form a tough yellowish crust on the surface. In some cases, you might notice mold growth in different hues – blue, green, or white. Any of these signs mean it's time to toss it out.

What happens when you over mix mascarpone? ›

If you overmix this cream, it will curdle and will ruin the creaminess of this cream. Let the mascarpone cheese come to room temperature before mixing, it will incorporate a lot easier.

Can I use Philadelphia instead of mascarpone? ›

Is Philadelphia cream cheese mascarpone? No marscapone and cream cheese are completely different. There are cases where one may be substituted for the other but as a general rule you should use the ingredient the recipe calls for; otherwise you will end up with a similar but still completely different result.

What is mascarpone cheese called in English? ›

Mascarpone (/ˌmæskɑːrˈpoʊn(eɪ), -ni/, US also /ˌmɑːsk-/; Italian: [maskarˈpoːne]) is a soft Italian acid-set cream cheese.

Does Aldi's have mascarpone? ›

ALDI BelGioioso Fresh Mascarpone Cheese, Cup Same-Day Delivery or Pickup | Instacart.

What is the difference between mascarpone and tiramisu? ›

Tiramisu (Italian: tiramisù [ˌtiramiˈsu], from tirami su, "pick me up" or "cheer me up") is a coffee-flavoured Italian dessert. It is made of ladyfingers (savoiardi) dipped in coffee, layered with a whipped mixture of eggs, sugar, and mascarpone cheese, flavoured with cocoa. Mascarpone is the base for Tiramisu'.

How do you keep mascarpone from splitting? ›

Mascarpone has a very high fat content and so will split more easily than double/whipping cream or cream cheese. Once the mascarpone has split it is quite difficult to recover, though if you catch it early (very fine grains) sometimes you can correct it by very gently whisking in (by hand) a little cream.

Can I substitute mascarpone for cream cheese in baking? ›

Mascarpone is richer and creamier than cream cheese, but works well in recipes like cake frosting. It's not as salty or tangy as some brands of cream cheese, so taste the frosting to see if it needs a pinch of salt or a few drops of lemon juice for balance.

Is mascarpone healthier than cream cheese? ›

No, mascarpone cheese is not healthier than cream cheese as it contains 25% more fat than cream cheese. Yet mascarpone cheese is only preferred for its extra smooth texture. You can use cream cheese and mascarpone cheese for salty and sweet dishes.

How healthy is mascarpone cheese? ›

Mascarpone is an ingredient of some famous Italian desserts like tiramisu. Mascarpone is not the best choice for your heart health as it's one of the highest fat cheeses (44 per cent, of which 30 per cent is saturated).

Is there any dairy in mascarpone? ›

Mascarpone is not dairy free. Mascarpone cheese is made from cow's milk. Mascarpone is not safe for those with a milk allergy.

Is mascarpone high in dairy? ›

and the fat content used (whole, skimmed, heavy cream, etc.). Mascarpone is usually made from high-fat dairy. To generalize, the more fat content, the less lactose.

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