INTRODUCTION
Homemade Mascarpone is a soft, creamy cheese you can make at home with only two ingredients. It feels rich and smooth. You can use it in desserts or in savory dishes. The method is simple and it does not take long hands-on time. I will show you clear steps and tips so you can make a reliable batch at home. If you enjoy simple homemade treats, try my best homemade chocolate chip cookies after you make this mascarpone for a sweet pairing.
WHY YOU WILL LOVE THIS RECIPE
You will love this recipe because it uses only cream and lemon. The texture is thick and spreadable. The taste is mild and slightly sweet. You can control the freshness. It does not have additives or stabilizers like store bought versions. It costs less than many specialty cheeses. The process is easy and it works in a regular kitchen. You can make a small batch when you need it. You will feel proud when you serve something you made from scratch.
HOW TO MAKE Homemade Mascarpone
This recipe cooks cream then strains it to build the right texture. You heat the cream to a specific temperature. You add lemon juice to help the cream thicken. After a short cook and a cool time, you strain the mixture. The result is a creamy, smooth mascarpone. Below I list the equipment and exact steps. Read the whole method first. Then gather your items and follow the steps in order.
EQUIPMENT NEEDED
- Heavy bottom saucepan
- Candy thermometer (or instant read thermometer)
- Wooden spoon or heatproof spatula
- Fine mesh sieve
- Cheesecloth or a clean kitchen towel
- Large bowl to catch whey
- Airtight container for storage
Ingredients You’ll Need :
- 2 cups heavy whipping cream
- 1 tablespoon lemon juice
STEP-BY-STEP INSTRUCTIONS :
Pour cream into a heavy bottom saucepan over medium heat. Clip a candy thermometer to the pot, ensuring that the probe touches the cream. Cook, stirring frequently to prevent scorching, until the cream reaches 190 degrees F. Add the lemon juice and stir to combine. Continue cooking for another 5 minutes, maintaining the temperature at 190 degrees F, until the mixture thickens. Remove from heat and allow to cool to room temperature. Line a fine mesh sieve with cheesecloth over a bowl and transfer the thickened cream into the sieve. Refrigerate for at least 8 hours. Use a spatula to scrape the mascarpone into an airtight container. Cover and store in the refrigerator for up to 1 week.
HOW TO SERVE Homemade Mascarpone
Serve this mascarpone at room temperature so it feels soft and spreadable. Use it on toast, bagels, or sweet bread. Stir in a little sugar or honey for a dessert spread. You can fold it into whipped cream to make a light filling. It pairs well with berries, figs, and citrus. For a savory use, spread it on crostini and top with smoked salmon or roasted vegetables. Keep the serving simple to let the creamy texture shine.
STORAGE & FREEZING : Homemade Mascarpone
Store mascarpone in an airtight container in the fridge. Use it within one week for best flavor and texture. Do not leave it on the counter for long. The cheese will keep cold and fresh in the fridge. Freezing mascarpone is not ideal. Freezing changes the texture and can make it grainy when thawed. If you must freeze, use it later in cooked dishes where texture matters less. Thaw it in the fridge overnight and stir well before using.
SERVING SUGGESTIONS
- Spoon over fresh berries with a drizzle of honey.
- Use as a base for tiramisu or no-bake cheesecakes.
- Mix with lemon zest and powdered sugar for cake filling.
- Serve with roasted stone fruit for a warm dessert.
- Spread on warm toast and top with jam or marmalade.
You can also use mascarpone as a sauce base. Blend it with herbs and a little olive oil to make a creamy pasta sauce. For a quick dinner, toss hot pasta with mascarpone, lemon zest, and black pepper for a smooth, rich dish. If you like crisp textures with soft cheese, pair it with crispy baked chicken tenders for a contrast of textures and flavors.
VARIATIONS
You can change the flavor with simple add-ins. Stir in a small amount of vanilla extract for desserts. Add finely grated lemon or orange zest for a bright note. For a savory version, mix in finely chopped herbs like chives, dill, or basil. You can also blend in roasted garlic for a spread that suits sandwiches. If you want a dairy-free style, try a plant-based cream alternative, though results will vary. For a smoky depth, fold in a small amount of smoked paprika and serve on grilled bread. Another idea is to use mascarpone as a base in dips and sauces where it gives a smooth mouthfeel.
Try adding a spoon of honey and a pinch of sea salt to make a sweet-salty spread. You can add a splash of liqueur like Marsala for a dessert layer. If you want more recipes to go with this cheese for a mixed plate, consider a simple protein or side like baked chicken tenders and roasted vegetables. This pairing keeps the meal friendly and easy.
FAQs
Q: What is mascarpone?
A: Mascarpone is a soft Italian cream cheese. It is rich, smooth, and mild in flavor. It is often used in desserts like tiramisu and in savory dishes.
Q: Can I use half-and-half instead of heavy cream?
A: No. Half-and-half will not have enough fat to thicken correctly. Use heavy whipping cream for best results.
Q: Do I need a candy thermometer?
A: A candy thermometer helps you hit the right temperature. An instant read thermometer will work too. Do not guess the temperature.
Q: Why did my mascarpone become grainy?
A: Graininess can happen if the cream overheats or if it cools too fast. Keep the temperature steady at 190 F while cooking. Strain gently and chill slowly in the fridge.
Q: Can I add sugar directly while making it?
A: You can add a little sugar after the cheese is made, but do not add it while cooking. Adding sugar during the cook can change the texture.
Q: How long does it keep?
A: Keep it in the fridge in an airtight container for up to one week.
MAKE-AHEAD TIPS FOR Homemade Mascarpone
Make the mascarpone a day ahead. The cheese needs at least 8 hours to set in the fridge. Make it in the morning or the day before you plan to serve it. Keep it cold until you use it. If you want a mild flavor, make it the day before. For a slightly tangier taste, let it strain a few extra hours. If you plan to use it in a dessert, make it one to two days ahead. This gives time for flavors to settle and for the texture to become very smooth.
Notes on technique and safety:
- Always watch the cream as it heats. Stir often to stop the cream from burning on the bottom.
- Use a heavy pan to spread heat evenly.
- Keep the thermometer probe in the cream but not touching the pan bottom.
- Use clean equipment and fresh cream for the best result.
This simple recipe makes a small batch of rich, creamy mascarpone. It is fresh and pure. You will find it easy to make and useful in many dishes. Follow the steps and keep the process slow and steady. Enjoy your homemade mascarpone in sweet and savory recipes.
Homemade Mascarpone
Ingredients
Method
- Pour cream into a heavy bottom saucepan over medium heat.
- Clip a candy thermometer to the pot, ensuring that the probe touches the cream.
- Cook, stirring frequently to prevent scorching, until the cream reaches 190 degrees F.
- Add the lemon juice and stir to combine.
- Continue cooking for another 5 minutes, maintaining the temperature at 190 degrees F, until the mixture thickens.
- Remove from heat and allow to cool to room temperature.
- Line a fine mesh sieve with cheesecloth over a bowl and transfer the thickened cream into the sieve.
- Refrigerate for at least 8 hours.
- Use a spatula to scrape the mascarpone into an airtight container.
- Cover and store in the refrigerator for up to 1 week.