Use the highest quality heavy cream you can find for the best flavor. Do not boil the cream, as this can scorch it and affect the taste. Ultra-pasteurized cream may not work as well, as it can be more difficult to thicken. The draining time is crucial. Don't rush it! The longer it drains, the richer and denser your mascarpone will be. Reserve the whey! It can be used in baking or added to smoothies for extra protein and nutrients. For a slightly tangier flavor, add a tablespoon of lemon juice along with the cream of tartar. This mascarpone is perfect for tiramisu, cheesecakes, or simply spread on toast with honey.
Mascarpone
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PREP TIME15 mins
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COOK TIME0 mins
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TOTAL TIME4 hrs 15 mins
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SERVING8 People
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VIEWS27
Indulge in the creamy decadence of homemade mascarpone! This simple recipe allows you to create a luscious, versatile cheese without the need for obscure ingredients. While not strictly traditional, the result is a remarkably rich and satisfying substitute that elevates both sweet and savory dishes.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate2 g
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Cholesterol82 mg
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Protein1 g
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Saturated Fat14 g
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Sodium23 mg
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Sugar0 g
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Fat22 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
2 mins
In a heatproof bowl (stainless steel or glass) set over a saucepan of simmering water (double boiler), pour in the heavy cream. Ensure the bottom of the bowl doesn't touch the water. (2 minutes)
02
Step
20 mins
Gently heat the cream, stirring occasionally, until it feels warm to the touch. This should take about 15-20 minutes. Monitor with a thermometer; the target temperature is 180°F (82°C). (20 minutes)
03
Step
1 mins
Once the cream reaches 180°F (82°C), remove the bowl from the heat. Stir in the cream of tartar until fully dissolved. (1 minute)
04
Step
30 mins
Let the mixture cool slightly for about 30 minutes. You'll notice it beginning to thicken. (30 minutes)
05
Step
2 mins
Line a fine-mesh strainer or colander with several layers of cheesecloth, ensuring there's enough overhang to cover the mixture. Place the strainer over a bowl to collect the whey. (2 minutes)
06
Step
1 mins
Carefully pour the thickened cream mixture into the prepared cheesecloth-lined strainer. (1 minute)
07
Step
1 mins
Gently fold the overhanging cheesecloth over the top of the mixture. (1 minute)
08
Step
24 hrs
Place the bowl with the strainer in the refrigerator and let it drain for at least 12-24 hours. The longer it drains, the thicker the mascarpone will become. (24 hours)
09
Step
0 mins
After draining, spoon the mascarpone into a clean, airtight container. It will keep in the refrigerator for up to one week.
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Thaddeus Johnston
Jun 19, 2025The draining time is key! I let mine drain for 24 hours and it was perfect.
Rozella Goodwinkovacek
Jun 5, 2025I had trouble finding mascarpone at my local store, so I decided to try this. It's not exactly the same as store-bought, but it's delicious in its own way.
Zackery Sanford
Jun 4, 2025I added a bit of lemon juice, as suggested, and it gave the mascarpone a lovely tang.
Demond Raynor
Mar 7, 2025This recipe is so easy! I was surprised at how well it turned out. My tiramisu was a hit!