Sides & Snacks Homemade Mascarpone Cheese |

Published on August 11th, 2013 | by Rachel Budke


Homemade Mascarpone Cheese

Homemade Mascarpone Cheese |

Cheese making has always been something that I enjoy reading and learning about, but there was something about actually making homemade cheese that intimated me.  I actually bought some cheesecloth about a year and a half ago, when I worked at Williams Sonoma, and didn’t use it until finally making this homemade mascarpone cheese recipe.  I decided on making mascarpone because it is very quick, easy, and doesn’t require using rennet.  So, if you’ve never made cheese before, this is a very great place to start!

What exactly is mascarpone cheese, you ask? Mascarpone, which is pronounced mahs-car-POH-nay, is an Italian cheese that is made from cream.  It is very smooth and easy to spread, somewhat similar to cream cheese.  It has a rich, sweet flavor, and tastes slightly acidic.  Since mascarpone is made from cream, make sure that you are careful not to mix it too much, otherwise you’ll end up making butter.  If you decide make this mascarpone cheese, do yourself a favor and use it to make some tiramisu.  That is one of my all-time favorite desserts!

Homemade Mascarpone Cheese |

Homemade Mascarpone Cheese


  • 2 cups heavy cream, preferably not ultra-pasteurized
  • 1 tablespoon fresh lemon juice


  1. In a large saucepan over medium heat, warm the cream until a thermometer reads 190ºF. Stir occasionally so that the cream on the bottom of the pan does not burn.
  2. Stir in the lemon juice, and continue to keep the cream at 190ºF for 5-7 minutes, stirring constantly.
  3. Remove pan from the heat, and let stand for 30 minutes.
  4. Line a strainer with 3 layers of cheesecloth and place it over a bowl. Pour in the cream mixture and cover with plastic wrap. Place in the refrigerator overnight.
  5. Discard any liquid (whey) that has been strained out, and transfer the cheese into an airtight container. Store in the refrigerator for up to one week.


It's best to use cream that is not ultra-pasteurized. The process will work just fine if you use ultra-pasteurized, but the taste will not be quite the same.

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About the Author

Rachel is a senior at Kansas State University, where she is studying Bakery Science. In the fall of 2013 she studied abroad in Florence, Italy. She loves cooking, photography and DIY projects.

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