Only two ingredients to make this Easy Creamy Homemade Mascarpone. This Italian Cream Cheese is perfect as a filling or ingredient in recipes. So good and saves money too!
Homemade Mascarpone
I love Mascarpone, if I can substitute it in anything I will. I would choose it over cream cheese any day! I find it creamier, tastier and smoother. And the taste cannot be beat.
One day a friend of ours asked me, since I love it so much I should make my own Homemade Mascarpone, and that is exactly what I did!
I made it in Italy (actually more than once I must add). Then when I came home to Toronto and I needed it for a recipe, I knew it was one of the best things I could have done. Not only did I have to go to 4 different stores before I found a container of the stuff I practically had to take a loan out to buy it!
Why is it the good stuff always costs so much?!
Ingredients for Homemade Mascarpone
- Whole Cream
- lemon juice
That’s it!
There may be only two ingredients for Homemade Mascarpone, but you do need a little time and patience to make it! And a candy thermometer is a definite necessity.
How to Make Mascarpone
- Heat the cream to 185 F (85 C) (stirring)
- Remove from heat until it reaches 140 F (60 C)
- Replace on heat add the lemon juice and heat again to 185 F (85C)
- Again remove from heat and bring down the temperature to 140 F (60 C)
- Pour the cream into a glass bowl, cover the bowl and let sit until completely cool
- Pour into a sieve lined with a tea towel or 3-4 layers of cheese cloth and refrigerate for 24 hours.
Naturally I made a few recipes with this Homemade Mascarpone, which I will be sharing but until then I hope you enjoy these.
Mascarpone Cake with Raspberry Cream
Fresh Strawberry Pie with a Mascarpone Filling
Italian Mascarpone Marble Cake
So take your time, don’t rush it and make some delicious Creamy Homemade Mascarpone. Enjoy!
What you need to make Mascarpone
- Definitely purchase a Candy Thermometer
- A heavy Sturdy Pot for heating the cream.
- A Glass Bowl for holding the cream.
Creamy Homemade Mascarpone
Instructions
- In a medium size pot add the cream and place over medium heat, stir with a wooden spoon or rubber whisk, place a candy thermometer in the pot and heat until it reaches 185 F (85 C).
- Remove from heat and continue to stir until the temperature comes down to 140 F (60 C).
- Place the pot back on the heat and bring it back up to 185 F (85 C), continue to stir, then add the lemon juice lower the heat, keeping the temperature at 185 F and heat and stir for 3 minutes.
- Remove again from the heat and bring the temperature down to 140 F (60 C), continue to stir.
- Then pour the cream into a glass bowl, cover with a lid and cover with a tea towel, let sit at room temperature for 3 hours.
- In a clean bowl place a sieve (make sure sieve is not touching the bottom of the bowl), and line the sieve with a clean cotton tea towel or 3 or 4 layers of cheese cloth, pour the cooled cream onto the cloth, then cover with plastic wrap and a clean towel.
- Refrigerate for 24 hours. Enjoy.
- Makes about 1 - 1 1/2 cups.
Video
Nutrition
Sanika says
Hi, I was wondering what ‘whole cream’ was referring to? I have only found heavy whipping cream in the nearby stores, is it possible to use that in this recipe, or will it not work?
Thank you!
Rosemary says
Hi Sanika, yes that should work, heavy cream is cream that is at least 30 percent fat. Let me know how it goes.
KEVIN OCONNOR says
Thanks, I didn’t know that making mascarpone at home was even a posssibility. Thanks for the enlightenment!
On the other hand, in the New York area at least, commercial premade mascarpone is available at a fairly reasonable price. An 8 ounce container costs just a few dollars at Trader Joes and elswhere but the real plus is that the shelf life is around 3 months, if unopened! Great to keep one in the fridge for last minute tiramisu, pasta dishes or whatever, whenever.
Of course fresh is best, without a doubt and I will use this recipe ASAP but just wanted to let others know about the long freshness date on the commercial stuff! Thanks again!
Rosemary says
Hi Kevin, You sure are lucky with the cost of your mascarpone, I think I paid almost 6-7 dollars and thanks for the tips on the freshness date. Let me know how the homemade turns out. 🙂
barbara says
Hi Rosemary: Is it possible to use this as an icing or a base for icing? Many thanks–I love your making something out of this world easy for us!
Rosemary says
Hi Barbara, yes it is possible, I did for a future recipe. It held up really well. Thanks so much, glad to help. 🙂
barbara says
Great–now for my next steps: thanks so much!
Rosemary says
Hi Barbara, your welcome and I hope you like it. 🙂
Emma says
Thank you for sharing your great tips and recipes. Can you please let us know what fat % cream you used for making this mascarpone. Any idea how long it will keep in the fridge ? Thank you ! Wishing you the best
Rosemary says
Hi Emma, use either whole or whipping cream, which is at least 30% fat, and kept in an airtight container in the fridge it should last up to a week. Hope that helps.
Luanna Stewart says
Thank you for this recipe. I’ve frequently elected to NOT try a recipe because it calls for Mascarpone, and like you said, I don’t relish going in to debt, LOL! I’ll be giving this a try in the near future. Cheers!
Rosemary says
Hi Luanna your welcome and I hope you enjoy it. Let me know. 🙂
Lucia Borzillo says
Thank you for this recipe. It is rather pricey in the stores.
Rosemary says
Hi Lucia, your welcome, and I know it costs a fortune. Have a great weekend. 🙂
Marisa Franca says
Everything homemade is so much better!!! We do love our mascarpone cheese and it’s expensive here too. I can’t understand it when it’s so easy to make. You’ve reminded me that it has been too long since I’ve made some. I’ve missed you in my inbox. Hope you and your family are all well. Un abbraccio forte.
Rosemary says
Hi Marisa, thanks so much, I know and so easy to make too. Have a great weekend. 🙂