HOW TO MAKE YOUR OWN MASCARPONE WITH JUST TWO INGREDIENTS

Mascarpone is one of the most versatile cheeses in the kitchen, bringing richness and a silky texture to both sweet and savory dishes. Best known for its essential role in tiramisu, this creamy cheese also enhances risottos, pasta sauces, and even spreads. While store-bought mascarpone is convenient, making it at home is surprisingly simple and requires only two ingredients: heavy cream and lemon juice.

The process of making mascarpone doesn’t demand advanced skills or special equipment—just a thermometer and a little patience. The key to success lies in heating the cream to the right temperature, adding the acid to thicken it, and then allowing the whey to drain slowly, creating a smooth and luscious texture. Once prepared, homemade mascarpone can be stored in the refrigerator for up to two weeks, making it a fantastic staple to keep on hand for both everyday meals and special desserts.

The Key to Perfect Homemade Mascarpone

The magic of mascarpone lies in the transformation of cream into a thick, spreadable cheese with a velvety mouthfeel. The first step is heating the cream to 85°C (185°F), which eliminates unwanted bacteria and prepares it for coagulation. Stirring continuously ensures even heating and prevents scorching. Once the correct temperature is reached, the lemon juice is stirred in, triggering the thickening process. The cream is then left to rest in the fridge overnight, allowing it to set properly.

The next morning, the mascarpone is strained through a fine-mesh sieve lined with cheesecloth, muslin, or even coffee filters. Unlike other cheeses, mascarpone does not produce a large amount of whey, so the draining process is relatively quick—around 12 hours. Once the excess liquid is removed, the mascarpone takes on its characteristic creamy consistency. Stored in an airtight container, it remains fresh for one to two weeks, ready to be used in countless recipes.

Creative Ways to Use Homemade Mascarpone

While tiramisu might be the most famous dish featuring mascarpone, this cheese has far more to offer. It blends beautifully into pasta sauces, adding a luxurious creaminess without overpowering the dish. A spoonful stirred into risotto enhances the richness, while mascarpone mixed with honey and fresh fruit makes for an elegant, simple dessert. It can also be whipped into frostings, dolloped onto pancakes, or spread on toast with a drizzle of balsamic glaze for a gourmet touch.

For those who enjoy experimenting in the kitchen, mascarpone can be used as a base for savory dips, mixed with garlic and herbs for a creamy spread, or blended into soups for a silky texture. Whether you prefer it in classic desserts or as a way to elevate everyday meals, homemade mascarpone offers endless possibilities.

How long does homemade mascarpone last? Can I make mascarpone without a thermometer? What can I use instead of lemon juice to make mascarpone?

Homemade Mascarpone

Mascarpone is a versatile cheese. It can be used in everything from cakes and desserts to sauces and as a side dish. Tiramisu and risotto are probably the dishes most people associate with this lovely cheese, although it actually has a range of other uses.

Jump To Recipe

How long does homemade mascarpone last?

Homemade mascarpone can be stored in an airtight container in the refrigerator for one to two weeks. For the best texture and flavor, use it within the first week.

Can I make mascarpone without a thermometer?

A thermometer is highly recommended for accuracy, but if you don’t have one, heat the cream until it’s steaming but not boiling. It should be hot enough that you can see small bubbles forming around the edges, but it should never reach a rolling boil.

What can I use instead of lemon juice to make mascarpone?

If you don’t have lemon juice, white vinegar can be used as an alternative acid to curdle the cream. Use the same amount as you would with lemon juice for a similar result.