Homemade Mascarpone Cheese

  By Maria Stuart

March 5, 2016

With the cost of store-bought mascarpone cheese, there's no reason not to make your own. I use this recipe to make mascarpone when I am putting together a tiramisu for a special occasion.

  • Prep: 15 mins
  • Cook: 1 hr
  • Yields: About 2 pounds of mascarpone cheese


2 cups heavy cream, pasteurized (but not ultra-pasteurized)

1 tablespoon lemon juice, freshly squeezed


1In a large saucepan, heat heavy cream over medium high heat until a candy thermometer reads 190 degrees F (88 degrees C). The cream should be at a simmer. Be careful not to scorch the bottom!

2Stir in the lemon juice and continue to heat at 190 degrees F (88 degrees C) for 5 minutes, stirring constantly. The cream should thicken enough to coat the back of a spoon. Remove from heat and allow to cool to room temperature, about 30 to 45 minutes.

3Place a strainer lined with 4 layers of cheesecloth (or a few layers of coffee filters) over an empty bowl. Add the cream, cover with plastic wrap, and place in the refrigerator.

4Allow the cream to strain out for 8-12 hours, preferably overnight. Discard the whey; I only ended up with a couple tablespoons.

5When finished straining, transfer the cheese to an airtight container and store in the refrigerator.

6Use fresh mascarpone cheese within the week.


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