Easy mascarpone is a thick Italian cheese made from just heavy cream and lemon juice, ready in about 12 hours 20 minutes, mostly hands-off chilling. It makes about 1 cup, enough to fill a tiramisu or swirl into pasta sauce.
Why This Recipe Works
Heating the cream to 195°F (90°C) is what turns it into cheese. At that temperature the milk proteins tighten and the cream thickens enough to coat the back of a spoon.
A single tablespoon of lemon juice is all the acid you need. It gives the cream a gentle push to set without turning it sour or crumbly, so the taste stays sweet and milky.
The long chill does the rest. Overnight in the fridge, the cream firms up into a spreadable cheese with no starter, rennet or special equipment.
Easy Mascarpone Ingredients
- 2 cups heavy cream (36% fat or more, not ultra-pasteurized if possible)
- 1 tablespoon fresh lemon juice
How To Make Easy Mascarpone
Heat the cream
- Warm the cream: Pour the 2 cups of heavy cream into a saucepan. Heat it over medium-low, stirring gently, until it reaches 180°F (82°C). A low flame keeps the cream from scorching on the bottom.
- Add the lemon juice: Stir in the 1 tablespoon of lemon juice and keep the heat going until the cream hits 195°F (90°C). It is ready when it has thickened enough to leave a film on the back of a spoon.
Cool and chill
- Cool down: Take the pan off the heat and let the cream cool to room temperature. Letting it cool on its own keeps the texture smooth.
- Chill overnight: Cover the cream and refrigerate it for 8 to 12 hours. It sets up and thickens as it gets cold.
Strain and use
- Strain if loose: If the mascarpone looks loose, pour it into a sieve lined with cheesecloth and let it drain for 2 to 4 hours. If it’s already thick, skip this step.
- Stir gently: Give the mascarpone a gentle stir before you use it. Don’t overmix, or it turns grainy.
Recipe Tips
- Use a thermometer: The two temperatures, 180°F and 195°F, decide how thick the cheese gets. Guessing by eye often leaves it too thin.
- Check the cream label: Look for heavy cream with 36% fat or more. Ultra-pasteurized cream can set more softly, so choose regular pasteurized if you can find it.
- Stir with a light hand: Gentle stirring in the pan and in the bowl keeps the texture smooth. Whisking hard breaks the cream and makes it grainy.
- Strain only if needed: Extra draining makes the mascarpone firmer, which helps in layered desserts. For stirring into sauces, the unstrained version is fine.
What To Serve With Easy Mascarpone
Spread mascarpone on toast with honey and fruit, or fold it into tiramisu or a cheesecake filling. It also melts into a warm pasta sauce for a silky finish.
How To Store
- Fridge: Keep the mascarpone in a covered container in the fridge for up to 4 days. Stir it gently before each use.
- Freezer: Mascarpone doesn’t freeze well, because thawing makes it watery and grainy. Make only what you plan to use within a few days.
FAQs
Can I use half-and-half or whipping cream instead of heavy cream?
Heavy cream works best. It has at least 36% fat, which is what makes the mascarpone thick and rich. Half-and-half has too little fat and won’t set the same way.
Is homemade mascarpone vegetarian?
Yes. It uses only heavy cream and lemon juice, with no rennet or animal ingredients. It is also gluten-free.
Can I make mascarpone ahead of time?
Yes, and you should. It needs 8 to 12 hours in the fridge anyway, so make it the night before. It keeps for up to 4 days.
Why is my mascarpone grainy or runny?
Grainy mascarpone usually means it was overmixed or heated past 195°F. Runny mascarpone just needs more time, so strain it through cheesecloth for 2 to 4 hours.
Nutrition
Estimated per serving (1 of 8), worked out from the ingredients.
- Calories: about 200 kcal
- Total Fat: 21g
- Total Carbohydrate: 1g
- Dietary Fiber: 0g
- Protein: 1g
Easy Mascarpone
8
servings5
minutes12
hours15
minutes740
minutesHomemade mascarpone made from heavy cream and a splash of lemon juice. It sets overnight in the fridge into a smooth, spreadable Italian cheese with a mild, sweet taste.
Ingredients
2 cups heavy cream (36% fat or more, not ultra-pasteurized if possible)
1 tablespoon fresh lemon juice
Directions
- Warm the cream: Pour the 2 cups of heavy cream into a saucepan. Heat it over medium-low, stirring gently, until it reaches 180°F (82°C). A low flame keeps the cream from scorching on the bottom.
- Add the lemon juice: Stir in the 1 tablespoon of lemon juice and keep the heat going until the cream hits 195°F (90°C). It is ready when it has thickened enough to leave a film on the back of a spoon.
- Cool down: Take the pan off the heat and let the cream cool to room temperature. Letting it cool on its own keeps the texture smooth.
- Chill overnight: Cover the cream and refrigerate it for 8 to 12 hours. It sets up and thickens as it gets cold.
- Strain if loose: If the mascarpone looks loose, pour it into a sieve lined with cheesecloth and let it drain for 2 to 4 hours. If it’s already thick, skip this step.
- Stir gently: Give the mascarpone a gentle stir before you use it. Don’t overmix, or it turns grainy.
