Saturday, May 7, 2011

Homemade Mascarpone

Here's another easy DIY recipe which is pretty similar to homemade ricotta. Of course, now that I've proclaimed how easy it is, I'll confess that we completely botched it up the first time we tried it. There was much fretting about just what went wrong, but in the end it was just a matter of heat. Not enough heat, that is.
And as it turns out, our "bad batch" of mascarpone is still pretty damn tasty. It was a little more lemony than mascarpone is supposed to be…we didn’t have much trouble finding a way to use it up (with pasta and tomato sauce).  So don’t let a screw-up dissuade you from trying your hand at homemade mascarpone.  Heavy cream is delicious no matter what!
The successful batch of mascarpone was super thick, creamy, and mild (not tangy).  Exactly like it’s supposed to be.  No preservatives, no plastic wrapped containers, and the crowning glory – cheaper than the store-bought version!

Homemade Mascarpone

  • 2 cups cream, pasteurized but not ultra-pasteurized
  • 1 tb fresh lemon juice
  • candy thermometer
  • cheesecloth

Heat cream gently in heavy-bottomed saucepan until it reaches 190 F, stirring to ensure the bottom doesn't scorch. It should be gently simmering at this point. Add lemon juice to the cream and continue to heat at 190 F for 5 minutes while continuing to stir. The cream will thicken up so that it coats the back of your spoon, but no visible curds will form.

Remove the saucepan from the heat and allow to cool for 30 minutes. Once it has cooled, pour the cream into a sieve lined with four layers of cheesecloth and set over a bowl. Allow the cream to drain, letting it cool completely. Not much liquid will drain out – we only got 1 or 2 Tbsp.

Cover with plastic wrap, and put the sieve in the fridge overnight. The next day, remove the cheese from the sieve and store for up to 10 days. Yield: about 1 1/2 cups.



  1. WOW.... looks simply delicious... creamy and luscious!

  2. oh! so excited to make this. I've been buying raw milk and I think this is a perfect way to use up all the cream on top!

  3. Either mascarpone or butter would be a perfect way to use up the cream...the good thing about mascarpone is that the yield is higher vs. butter! :)

    1. Whipped butter is wonderful. It goes much farther.

  4. Hi!
    I am from Brazil and loved your blog! Jeez! I can't wait to try out all the homemade mascarpone! I love mascarpone, and I do not know how is it in Colorado, but here in Brazil is sooooo expansive ... like five times the price you would pay for cream and stuff. Thank you for sharing!
    Lots of love,

  5. I saw your comment on Deb's ricotta post on Smitten Kitchen and decided to check out your mascarpone recipe. I'm so excited to try it out tomorrow -- thanks for sharing!

  6. I made this today and it is SO good. Thanks for a wonderful recipe!

  7. Hi, I've made homemade mascarpone, and I agree it's wonderful. But since I don't have a source for reasonably priced organic heavy cream, it was really not cost effective for me. Sigh.

  8. I've never had mascarpone. I was expecting it to have sugar in it by the looks of the picture. So is it like cheese?

  9. Yes, it is a type of Italian cheese, but it is very creamy and buttery tasting. It is very spreadable and decadent! Try it!

  10. could you tell me what kind of cream you use for this (fat percentage?), I am from the Netherlands and I always get confused between cream, double cream, heavy cream and what not used in US and UK recipes. Thank you, for I would love to try it :-)



Related Posts Plugin for WordPress, Blogger...