Rich and creamy, Homemade Mascarpone Cheese lets you indulge in this luxurious ingredient without the hassle of searching for it in stores. Plus, making it at home is much easier and more affordable than you might think!

Have you ever spent hours dialing up grocery stores or commuting from one market to another just to find that elusive ingredient? Mascarpone can be particularly hard to source, but you know what? It’s absolutely simple to whip up from scratch! With this deliciously rich, buttery, and tangy cheese in your fridge, you’ll be ready to create endless Mascarpone Recipes for every occasion!

Why You Must Make Your Own Mascarpone

• Until places like Whole Foods and Fresh Market popped up nearby, mascarpone cheese was nearly impossible to find in our local stores.
• The fantastic news? You only need two ingredients and a candy thermometer to make mascarpone at home.
• Alongside sharing scrumptious recipes featuring mascarpone, I’ll walk you through how to effortlessly create this delightful cheese in your kitchen!

Ingredient Notes

With just two super accessible ingredients, making mascarpone at home often proves easier than hunting it down in stores.

• Heavy Cream: Look for pasteurized cream—not ultra-pasteurized—with around 36% butterfat for the best results.
• Lemon Juice: Freshly squeezed lemon juice delivers the best flavor, but bottled variations can work if you’re in a pinch.

How to Make Homemade Mascarpone Cheese

1. Heat the Cream: Pour the heavy cream into a large saucepan and heat it gently to a simmer (be careful not to let it boil). Stir in the lemon juice.
2. Monitor the Temperature: Using a candy thermometer, maintain the temperature around 190º F.
3. Thicken the Mixture: Cook for about 5 minutes, stirring constantly until you notice it thickening up.
4. Cool Down: Remove the saucepan from heat and allow the mixture to cool to room temperature.
5. Strain: Pour the thickened cream through a strainer lined with a double layer of cheesecloth positioned over a bowl. Fold the cheesecloth over the top and refrigerate for at least 8 hours (or overnight).
6. Store: Once it’s set, scrape the mascarpone from the cheesecloth into an airtight container and press some plastic wrap gently over the surface.
7. Enjoy: Keep your homemade mascarpone cheese in the refrigerator for up to a week!

Expert Tips for Success

Creating this Mascarpone Cheese Recipe is a breeze when you’re well-equipped with the right tools. A precise thermometer is essential to ensure the cream mixture reaches the correct temperature without overheating. Also, make sure to source some pasteurized heavy cream; ultra-pasteurized will work, but the texture might not be as creamy.

• PRO-Tip: Pay attention to the labels and find pasteurized heavy cream whenever possible. Many specialty stores carry it.
• PRO-Tip: The mixture should be heated to 190º F—just a gentle simmer, not boiling. Use a good thermometer for accurate results.
• The lemon juice is crucial as its acidity helps curdle the cream. This reaction causes milk proteins to clump together, forming the perfect cheese texture.
• After draining in the cheesecloth-lined strainer and chilling, you’ll be left with a delightful 12 ounces of mascarpone with minimal effort!
• PRO-Tip: Store your mascarpone cheese in an airtight container. Aim to use it within 7-10 days for the best flavor.
• If you find yourself with more mascarpone than you can consume, it can be frozen for up to 6 weeks. While it might not be quite as divine as fresh, just give it a quick stir before using it in recipes.

Frequently Asked Questions