This homemade mascarpone is wonderfully rich, velvety, and incredibly simple to prepare. With just two ingredients and minimal hands-on time, you can create a luxurious Italian-style cream cheese perfect for desserts like tiramisu or cheesecake, or for spreading on bread with either sweet or savory toppings.
Why You’ll Love This Recipe
Mascarpone is known for its smooth texture and mild flavor, and making it at home delivers an even fresher, creamier result than many store-bought versions. This recipe requires only heavy cream and lemon juice, making it accessible, cost-effective, and ideal for cooks of all levels. Whether used in baking, cooking, or as a simple spread, homemade mascarpone adds a touch of decadence to any dish.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups heavy cream (35%–40% fat recommended)
1 tablespoon lemon juice (freshly squeezed for best results)
Directions
Pour the heavy cream into a heavy-bottomed saucepan. Heat over medium heat, stirring occasionally, until the cream reaches 185–190°F (85–88°C).
Reduce heat to medium-low. Add the lemon juice and continue cooking for 3 minutes, maintaining the same temperature. The mixture should coat the back of a spoon.
Remove from heat and whisk well. Allow the mixture to cool for 30 minutes.
Line a strainer with a clean towel and place it over a bowl. Pour the mixture into the lined strainer.
Cover the top with plastic wrap, pressing it gently onto the surface. Let it cool to room temperature for 20–30 minutes.
Refrigerate the strainer setup for at least 8 hours or overnight to allow the mascarpone to thicken fully.
Transfer the finished mascarpone into an airtight container and store or use immediately.
Servings and timing
Servings: 14
Yield: Approximately 1 3/4 cups of mascarpone
Prep time: 5 minutes
Cook time: 5 minutes
Resting time: 8 hours 50 minutes
Total time: 9 hours
Variations
Add a pinch of salt for a savory application such as spreading on bread or pairing with vegetables.
For sweet uses, blend in a small amount of sugar and a drop of vanilla extract after the cheese has chilled.
For an extra-firm mascarpone, allow it to drain longer, up to 12 hours.
For a softer mascarpone, shorten the chilling time or reduce the cooking time slightly.
Storage/Reheating
Store mascarpone in an airtight container in the refrigerator for up to 5–7 days.
Do not freeze, as freezing may cause separation and graininess.
Mascarpone does not require reheating—simply bring it to room temperature if you prefer a softer, more spreadable texture.
FAQs
How do I know if my cream is high enough in fat?
Look for heavy cream labeled 35%–40% fat, which ensures proper thickening.
Can I use ultra-pasteurized cream?
Yes, but results may be slightly softer. High-fat, non-ultra-pasteurized cream gives the best texture.
Why didn’t my mascarpone thicken?
The cream may not have reached or maintained 185–190°F, or the acid level may have been too low.
Can I substitute lemon juice with another acid?
Yes, citric acid dissolved in water can be used in the same quantity.
Is the lemon flavor noticeable?
No—the lemon’s role is to curdle the cream, and the flavor disappears once chilled.
How long does homemade mascarpone last?
Stored properly, it lasts about 5–7 days in the refrigerator.
Can I make this with a dairy alternative?
The recipe is meant for dairy cream; some have used goat milk–based heavy cream alternatives with varied results.
Does the yield match the weight of the cream used?
It will be slightly less due to minimal whey drainage, but close in weight.
Can I speed up the draining process?
Not recommended, as rushing can affect texture. Allow at least 8 hours.
What can I use mascarpone for besides tiramisu?
It’s great in cheesecakes, pasta sauces, spreads, frostings, and alongside fresh fruit.
Conclusion
Homemade mascarpone is wonderfully simple, requiring only two ingredients and a bit of patience. The result is a creamy, luxurious cheese far superior to many store-bought options, perfect for both sweet and savory dishes. Once you try making it yourself, it may become a staple in your kitchen for enriching desserts, enhancing breakfasts, or elevating everyday meals.
This homemade mascarpone cheese is rich, creamy, and incredibly easy to make using just two ingredients. Ideal for desserts like tiramisu or as a spread, it delivers a fresh and luxurious texture far superior to store-bought versions.
Ingredients
2 cups heavy cream (35%–40% fat recommended)
1 tablespoon lemon juice (freshly squeezed)
Instructions
Pour the heavy cream into a heavy-bottomed saucepan and heat over medium, stirring occasionally, until it reaches 185–190°F (85–88°C).
Reduce heat to medium-low. Add lemon juice and cook for 3 minutes, keeping the temperature steady. The mixture should coat the back of a spoon.
Remove from heat, whisk well, and let cool for 30 minutes.
Line a strainer with a clean towel and place it over a bowl. Pour the mixture into the strainer.
Cover with plastic wrap, pressing it gently onto the surface, and allow to cool to room temperature for 20–30 minutes.
Refrigerate the setup for at least 8 hours or overnight until thickened.
Transfer the finished mascarpone to an airtight container and refrigerate until ready to use.
Notes
Add a pinch of salt for savory dishes.
Sweeten with sugar and vanilla extract after chilling for dessert uses.
Drain longer for firmer texture, or less for a softer cheese.
Use non-ultra-pasteurized cream for best results.
Let sit at room temperature before serving for easier spreading.
