Two ingredients and a few minutes are all you need to make the most rich and creamy homemade Mascarpone cheese. With the perfect balance of sweetness and tang, this Italian cream cheese is going to be SO helpful in all your recipes.
This thick and creamy cheese reminds me of my homemade coconut cream, and I just can't wait to put it to use for my recipes.
Recently, I've been trying quite a few back-to-basics recipes. Everything from a scratch-made almond milk to some homemade baked beans and even some crispy air fried tortilla strips.
This time, I really wanted to try making my own cheese, and I thought mascarpone cheese would be a great one to try out. This fresh batch is all ready to be used up for my Tiramisu recipe.
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What's So Great About the Recipe?
This homemade mascarpone cheese is great to use for both sweet and savory dishes. It's easy to make and very inexpensive too. You can use it for your no-bake cheesecakes and pie fillings and even add it to your classic pasta and pizza sauces for a touch of creaminess.
I can't wait to add some of it to my homemade tomato Passata sauce.
Recipe Ingredients
Heavy cream: Start off with heavy cream or whole cream with at least 30% fat for that perfect rich texture.
Lemon: Freshly squeezed lemon juice. If you don't have fresh lemons, use bottled lemon juice.
See recipe card for quantities.
Substitutions & Variations
- If you don't have fresh or bottled lemon juice, try using a little vinegar instead. Avoid lime juice as it can end up making your mascarpone taste bitter.
How to Make Homemade Mascarpone Cheese
Step 1: Add the heavy cream to a pot over medium heat.
Step 2: Pour in the lemon juice and continue stirring. Let it cook for a few more minutes to let the mixture thicken.
Step 3: Line a colander with a muslin cloth and transfer the heavy cream mixture into it. Let this sit on a bowl for about 2 hours.
Step 4: Once all the extra liquid has drained off, transfer the mascarpone cheese to a bowl. Use immediately or store for later.
💭Top Tip
Want your homemade mascarpone cheese to have a bit of extra tart flavor? Increase the amount of lemon juice you're adding in.
How to Store the Leftover Mascarpone Cheese
You can store this homemade mascarpone cheese for up to a week in the refrigerator. Use a clean glass container with an airtight lid to keep it fresh, and use a clean, dry spoon to portion it out.
Tips & Tricks to Nail the Recipe
- Make sure the heat is low when you're cooking the cream. If the heat is too high, it may end up curdling.
- Use a good quality, heavy bottomed pan for this recipe. It will ensure the heavy cream doesn't end up burning.
- Let the homemade mascarpone chill in the refrigerator for at least 6 hours, ideally overnight, to thicken up nicely.
How to Use Homemade Mascarpone Cheese
This rich and creamy mascarpone cheese is splendid to use in your trifles, frostings (as an alternative to a classic cream cheese frosting), in Tiramisu, to make ice creams and dips and even in savory dishes like pasta and risotto for that extra luxurious flavor.
Recipe FAQs
Yes, you can! If you ended up making a big batch of the mascarpone, you can freeze the leftovers for up to 6 week. Use a freezer-safe container to store it, and thaw it overnight in the refrigerator before you use it.
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If you tried this homemade Mascarpone cheese or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Homemade Mascarpone Cheese
Ingredients
- 2 cups heavy cream
- ½ tablespoon lemon juice
Instructions
- Add the heavy cream to a pot over medium heat.
- Pour in the lemon juice and continue stirring. Let it cook for a few more minutes to let the mixture thicken.
- Line a colander with a muslin cloth and transfer the heavy cream mixture into it. Let this sit on a bowl for about 2 hours.
- Once all the extra liquid has drained off, transfer the mascarpone cheese to a bowl. Use immediately or store for later.
Notes
- Make sure the heat is low when you're cooking the cream. If the heat is too high, it may end up curdling.
- Use a good quality, heavy bottomed pan for this recipe. It will ensure the heavy cream doesn't end up burning.
- Let the homemade mascarpone chill in the refrigerator for at least 6 hours, ideally overnight, to thicken up nicely.
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