- Homemade cheese
Creamy mascarpone cheese can be made at home with ease. Use it in your favourite Italian recipes, on enjoy on toast with jam.
Yorkshire, England, UK
4 people made this
IngredientsMakes: 225 g mascarpone cheese
- 1 litre single cream
- 1/8 teaspoon tartaric acid (or as needed)
MethodPrep:10min ›Cook:15min ›Extra time:1hr resting › Ready in:1hr25min
- In a double boiler, heat the single cream to 85 degrees C (use a thermometer for best results). Add 1/8 teaspoon tartaric acid to the heated cream. Stir constantly for about 5 minutes until the mixture thickens and you see tiny flecks of curd. (If you don't see curds forming, add a tiny pinch more of tartaric acid and stir for another five minutes. Don't add too much tartaric acid at once, or your cheese will become grainy.)
- Line a sieve with muslin or cheesecloth. Using a slotted spoon, transfer all of the curds from the saucepan to the muslin-lined sieve. Fold the muslin over the curds and leave at room temperature for 1 hour to drain.
- Enjoy immediately or place the finished cheese in a covered container and refrigerate for up to 2 weeks.
You can find tartaric acid sold online or in speciality shops, such as those specialising in confectionery or home-brewing.
Reviews & ratingsAverage global rating:(5)
Reviews in English (1)
by Buckwheat Queen
This didn't work out for me. I followed the method, yet, all I got was a mayonnaise-like consistency. I had to use much more than 1/8 tsp. I will try this again, though. Thank you for the recipe.-21 Jan 2017
Homemade Mascarpone Cheese
It is SO easy to make mascarpone at home! All you need is heavy cream and lemon juice. Your mascarpone will be all natural, no preservatives, and a money saver to boot!
Heat cream gently in heavy-bottomed saucepan until it reaches 190 F, stirring to ensure the bottom doesn’t scorch. If you don’t have a thermometer that is OK – you will know you’re at the right temperature when the cream is simmering very gently.
Add lemon juice to the cream and keep the mixture at 190 F (that gentle simmer) 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. Cover the sieve with plastic wrap, and put the sieve in the fridge overnight. The next day, remove the cheese from the sieve and store in the refrigerator for up to 10 days.
Equipments for this recipe
- Ideally when making homemade mascarpone cheese use a cream which is at least 30% fat. This level of fat content produces the best results however any cream can be used as the base when making mascarpone cheese, whether that be single cream, double cream, heavy cream or whipping cream.
- The acid used to denature the cream and cause thickening can be citric acid, tartaric acid, lemon juice or vinegar, within this recipe we have used lemon juice as it is readily available and imparts a pleasant flavoring.
Be the first to review this recipe
You can rate this recipe by giving it a score of one, two, three, or four forks, which will be averaged out with other cooks' ratings. If you like, you can also share your specific comments, positive or negative - as well as any tips or substitutions - in the written review space.
© 2021 Condé Nast. All rights reserved.
The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast.
To make mascarpone you need non-ultra pasteurized heavy cream, ideally the best organic heavy cream you can buy. I buy organic non-ultra pasteurized heavy cream from my local coop or Whole Foods. If you cannot find non-ultra pasteurized cream you can try the ultra pasteurized cream found in most grocery stores &mdash but be warned: it may not work as well.
Heat the cream in a saucepan over medium heat. You want to bring it to a low simmer or to about 190F / 87C. I used a thermometer to make sure I didn&rsquot heat it over that temperature. Heat the cream slowly and stir it frequently with a wooden spoon or whisk so it doesn&rsquot scald.
Once the temp is at 190F / 87C, add the lemon juice and keep stirring for about 5 minutes until it thickens up little. Take the cream off the stove and let it cool to room temperature. As it cools, the cream will thicken up a little more.
Then place a strainer over a mixing bowl and place a few layers of cheesecloth, a thin, clean tea towel lined with a paper towel or a reusable drain cloth, in the strainer. Pour the cream into the lined strainer. Cover the cream with the rest of the cheesecloth or towel, and place in the fridge for 12 hours to let the liquid drain off.
After about 12 hours your mascarpone should be thick but spreadable. Remove from the strainer and store in a sealed bowl or jar for up to 5 or so days.
Homemade Mascarpone Cheese Recipe
For the next post in Baking Basics series, I chose a simple yet delicious homemade cheese recipe. Pronounced as Mahs-Car-Pone, mascarpone cheese is an Italian cheese largely used in making the famous Italian dessert Tiramisu.Mascarpone cheese is not easily available here in Madurai and when I saw a pack of the cheese in Coimbatore Nilgiris, I was shocked at the price. All my plans to make Tiramisu at home crashed. After that I searched for any alternative for the cheese and came upon a home made mascarpone cheese recipe. Last time when I made mascarpone, I din’t take step wise photos as I was not very sure of the result. But still I managed to make it and used it successfully in my Eggless Tiramisu.
The cheeses is so soft and creamy and it has only two ingredients. Fresh cream and citric acid to curdle the cream. I used the cream with high fat content which we use for whipping. I haven’t tried it with low fat cream yet. The steps include heating the cream in a double boiler until it reaches 190°F. Then citric acid or lemon juice is added to curdle the cream. Do not expect the cream to curdle as it curdles for paneer. It will stay just like that but after 5 minutes on heat, you need to remove it off from double boiler and set aside for 20 minutes. Then the cream is poured into a cloth lined sieve set over a container. As the cream is so thin, it will jut pass the cloth. But after a minute, the cheese will stop the remaining cream from passing through the cloth. You need to pour that liquid back into the sieve. Cover and place the set up inside fridge for 10 hours or overnight. By the time, most of the liquid would have drained and the cheese will start thickening. Now it is time to take it to a smaller container. Again it is left inside the fridge for 24 hours before transferring it to a air tight box. The only thing you need the most is patience. The cheese will not look like cheese for the first 10-12 hours. And it is perfectly fine. So do not throw away the cream. Keep on checking it for consistency and you will be amazed by the texture of the cheese by the end of 24 hours.
Mascarpone cheese can also be used for savoury dishes and sweet dishes other than Tiramisu. Truffles and creams can be made with this cheese. The cheese is slightly tangy because of the citric acid used and it is so creamy. It is not grainy and so the texture of the cream while mixed with whipped cream would be so light and delicious.
Arrange it on a double boiler.
If you don’t have a thermometer, then touch the cream with your finger. It should be extremely hot. Be careful and don’t burn the finger.
Mix citric acid with 3 tbs of water and allow it to dissolve.
Add it to the cream and mix well.
It will not curdle or become thick.
Just keep on stirring for 10 minutes.
Now remove the bowl and set it on counter for 20 minutes.
Line a sieve with a cotton cloth.
Place it inside a bowl to collect the dripping whey.
Now pour the cream into the sieve.
At first the cream will pass the sieve and will get collected in the bowl below. But after 10 seconds, the cheese will stop the cream from passing through the sieve.
Now pour back the cream from the bowl into the sieve.
Cover and allow it to cool.
Place the set up in refrigerator for 8-10 hours.
Keep on discarding the whey which gets collected in the bowl. We don’t want the whey to get back into the cheese.
The next day, shift the cheese to a smaller arrangement.
Tie the cloth on a spoon or chop sticks or satay stick and hang it inside a small jar.
Let the cheese drain for another 24 hours.
The next day, remove the cloth and creamy cheese will be ready.
You can use it right away in any dish or transfer to an airtight jar and freeze it.
How to make homemade mascarpone:
You will only need two ingredients: whole cream and a small amount of lemon juice. Yes, you read that right, just those two! But this process requires some time and a handy candy thermometer. Let me show you how. Also, feel free to watch the recipe video attached above.
- Heat the cream: Stir it continuously over medium heat until the temperature reads 185 degrees.
- Cool it down: Remove it from heat until the temperature reads 140 degrees.
- Bring it up again: Put it back on the stove to again reach 185 degrees. Continue stirring then, add in the lemon juice. Lower the heat and maintain it at 185 degrees.
- Cool it down again: Remove it from heat and let it cool down to 140 degrees.
- Put on the glass bowl: Transfer the mixture, cover with the lid and tea towel, then, let it sit for three hours.
- Filter: In a bowl, put a strainer and a layer of a cotton tea towel. Pour in the mixture, cover, and refrigerate for 24 hours. Afterward, you will be able to see about 1 1/2 cup of the product on the towel.
Can you use mascarpone instead of cream cheese?
Yes, you can but this greatly depends on what you are after. If you are after its texture, you can do so but if you are after the tanginess, you may opt not to substitute since it is slightly sweeter not tangy.
Although, both are highly similar that it may not entirely affect the taste if used alternately in some dishes.
I first encountered mascarpone in an Italian chain restaurant. Going out on a limb, I suggested ordering dessert, a feat I only reserve for the most elite occasions. Tiramisu, my friend ordered for us as I nervously propped the dessert menu back on the edge of the table.
I was in the middle of the long stage of my life known only as Afraid to Try New Things, a stage that most certainly applied to food. I knew very little about Tiramisu. In fact, the entire sum of my knowledge about it came solely from the picture on the dessert menu. It was only natural for me to be wary of it, eyeing it like a sworn enemy until it proved itself otherwise. My friend, of course, knew none of the internal conflict brewing at the thought of consuming a dessert that wasn't completely and exclusively chocolate.
The first bite of Tiramisu, however, was bliss. As was the second and third, as I fought to devour the dessert faster than my friend could keep pace.
Once I started baking (and properly eating), mascarpone cheese found its way into some of my most beloved desserts. It was bittersweet, however. Mascarpone was (and is) an incredibly expensive cheese—nearly eight dollars at the local market—so I only used it on very rare occasions, for birthday cakes and holiday sweets.
I wish someone had told me that you could make your own mascarpone cheese years ago. Someone to not only inform me that it was possible to make, but that it was dead simple to do so.
I want to be that someone for you.
Cheese making can certainly sound like an intimidating art form but I'd argue that, in the realm of art, creating mascarpone ranks in difficulty somewhere among drawing stick figures. This cheese only requires ten minutes of active time out of your day. Did I mention it's also cheap to make? A cup and a half of mascarpone cost me precisely two dollars to produce.
I will never buy a tub of mascarpone at the supermarket again.
Homemade Mascarpone looks and tastes just as the store bought version. It's also quite simple to make, only requiring a couple special tools, and is drastically cheaper to cook up on your own. Mascarpone cheese isn't very good to eat by itself (imagine eating a spoonful of butter), but it is perfect to use as an ingredient for savory and dessert recipes alike. Next time you want to try out a recipe calling for mascarpone cheese, give this recipe a try!
One Year Ago: Snow Cones and Strawberry Milk
Adapted from a dozen sources, all using the same ingredients in the same amount
2 cups heavy cream, pasteurized (but not ultra-pasteurized)
1 tablespoon lemon juice, freshly squeezed
In 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! Stir 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.
Place 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. Allow the cream to strain out for 8-12 hours, preferably overnight. Discard the whey I only ended up with a couple tablespoons. When finished straining, transfer the cheese to an airtight container and store in the refrigerator.
Ingredients for mascarpone cheese
- Double cream (heavy cream in USA)
- Single cream (light cream in USA)
- Vegetarian rennet
You can use just double cream to make mascarpone, but by using a mixture of double creram and single cream you make this slightly lighter version which I just love.
Use lemon juice instead of vegetarian rennet. The only reason I am using rennet is that I’ve been making lots of cheeses lately and happen to have it in the larder.
Clotted Cream Recipe Overview
Skill Level: Beginner
Clotted cream is near impossible to find in the United States. Preparing it the traditional way, by cooking unpasteurized cream, can be even more difficult because of the U.S. laws around selling raw milk. There are a few recipes out there that call for cooking pasteurized cream at a low temp for a long time with very varied reviews.
But during my research I found several recipes that were for a quick faux clotted cream utilizing ingredients that are much easier to come by in the U.S. This homemade version of clotted cream mimics the real thing in texture and flavor and is equally as delicious served on scones or American butter biscuits. It is highly addictive.
How to Make Homemade Clotted Cream
For my version, we are using heavy cream combined with mascarpone cheese. The cream will contribute to the fluffy texture while the mascarpone will thicken it and add more fat content.
The process of how to make clotted cream happens in two short steps:
It really is that easy to make! How fun would it be to host your own English tea with beautiful homemade scones paired with this clotted cream, quick jams, and lemon curd?!