This easy homemade cheese recipe is thick, rich, buttery, and made with just 2 pantry staples! Mascarpone from scratch is delicious and can be used in desserts or your favorite savory dishes.
Clip a candy thermometer in the cream. Heat over medium heat, stirring frequently to prevent scorching until the cream reaches 190°F.
Add the lemon juice to the cream mixture. Continue cooking for 5 minutes longer, stirring constantly with a rubber spatula, maintaining the temperature at 190°F. The mixture will thicken.
Remove from heat and cool to room temperature.
Line a sieve with multiple layers of cheesecloth and place it over a bowl. Transfer the thickened cream into the lined sieve and refrigerate for at least 8 hours.
Use a spatula to scrape the mascarpone from the cheesecloth into an airtight container. Cover and store in the refrigerator for up to 1 week.
Notes
Storage:
Store in an airtight container in the refrigerator for up to 7 days.
Notes: Use fresh, pasteurized heavy cream, but not ultra-pasteurized.Making mascarpone is very similar to making ricotta. The higher fat content in the cream that is used in mascarpone vs. the lower fat content in the milk used for ricotta prevents the cream from curdling/separating as it does for ricotta.Squeeze the lemon juice through a strainer or into a separate container and then measure out a tablespoon so that you do not get seeds in the mascarpone.