How To Make Mascarpone Cheese Recipe
Make rich, creamy mascarpone cheese at home with just heavy cream and lemon juice. Simple, fresh, and perfect for desserts or savory dishes!
Equipment
- Medium-sized saucepan
- Whisk
- Thermometer
- Fine mesh strainer
- Cheesecloth or a clean kitchen towel
- Bowl
Ingredients
- 16 ounces whole heavy cream
- 1/2 tablespoon lemon juice
Instructions
How To Make Mascarpone Cheese Recipe
- In a medium-sized saucepan, pour in the 16 ounces of whole heavy cream. Place the saucepan over medium heat and gently heat the cream, stirring occasionally with a whisk to prevent scorching. Heat until the cream reaches about 190°F (88°C).
- Remove the cream from heat and stir in 1/2 tablespoon of lemon juice. Let the mixture sit for about 5 minutes to thicken slightly.
- Allow the cream mixture to cool down to room temperature to develop the flavor.
- Line a fine-mesh strainer with cheesecloth or a clean kitchen towel and place it over a bowl. Pour the cooled cream mixture into the strainer and allow the whey to drain out for 1-2 hours. For firmer texture, cover and refrigerate up to 12 hours.
- Transfer the drained mascarpone to an airtight container and store it in the refrigerator for up to one week.
Notes
- Use fresh, high-quality heavy cream for the best flavor and texture.
- Monitor the cream temperature carefully to avoid boiling and curdling.
- Add vanilla extract or sugar after cooling for a sweeter mascarpone variation.
- Mascarpone can be frozen for up to 3 months but may change texture slightly after thawing.