Description
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.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Cheese
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 2 tablespoons
- Calories: 120
- Sugar: 1g
- Sodium: 5mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 45mg
