Homemade Mascarpone Cheese Recipe, making this classic Italian cheese at home needs just two ingredients, cream and lemon juice. You can use mascarpone cheese to make this no bake mascarpone cheesecake and tiramisu. Learn how to make thick and creamy mascarpone cheese with step by step pictures and video.
Homemade Mascarpone Cheese
Mascarpone Cheese, this wonderful creamy goodness is a must for the fabulous dessert tiramisu. So I looked over in the internet for recipe and found that it is pretty simple to make.
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You just need some cream and lemons to make this. I used a whole lot of cream to make a big batch of it because I was afraid that I won't be getting enough of tiramisu. So try this and make this ready for the fabulous desert which will be posted tomorrow.
About Homemade Mascarpone Cheese
Mascarpone cheese is a high fat creamy cheese made with full fat cream and lemon juice. The excess water from the cream is strained to create this creamy thick mascarpone cheese which is used in many desserts.
Making mascarpone cheese at home is simple and easy. It requires just 2 ingredients cream and lemon juice. Cream is heated and lemon juice is added to create a thick concoction. This cream is strained to remove excess water content. The resulting thick and creamy mixture is mascarpone cheese.
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Watch Mascarpone Cheese Video
Mascarpone Cheese Ingredients
Fresh Cream / Heavy Whipping Cream - Use full fat heavy cream. I like to use fresh cream with 25 percent or 30 percent fat.
Lemon Juice - This adds the thickness to the cream and make it so creamy. Also it adds a ting of tartness which a mascarpone cheese typically has.
How to Make Mascarpone Cheese
Pre preparation - Line a sieve or a colander with few damp cheesecloth, place the sieve over a bowl.
Making mascarpone mix - Take fresh cream in a saucepan. Heat it till it gets hot. Pour in lemon juice and mix well. Keep cooking till it gets thick.
Straining - Pour this into the cheesecloth and put the bowl into fridge for 24 hours. You can drain the water collected in the bowl half way through. Now after 24 hours, you will be left with a thick thick mascarpone cheese. Use this for dessert.
How to Make Mascarpone Cheese (Stepwise Pictures)
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| You will need some whipping cream and lemons, i used amul fresh cream |
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| First step, place a colander over a large bowl |
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| line couple of wet cheesecloth or any white cloth over the colander |
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| squeeze lemon juice and measure 1 tbsp of lemon juice |
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| Open a packet of cream and pour it into a large saucepan |
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| my cream is pretty thick |
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| put it on heat and let it cook till it bubble up |
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| now it is pretty hot |
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| add in the lemon juice |
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| keep cooking on a low heat till it start to get thick |
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| look how thick and creamy it is |
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| pour this into the sieve |
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| once it is poured in |
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| set the bowl into the fridge and let it sit overnight |
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| this is halfway through, it has got pretty thick |
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| put it back into the bowl |
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| put it back in the fridge |
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| look how thick it has become |
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| invert it to a plate |
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| it is almost like ice cream |
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| Now you can use this to make your favourite dessert..I made tiramisu using this.. |
Expert Tips
- Don't heat the cream too much. Else the mixture may curdle.
- Don't add too much lemon juice. Else the mixture will get too tart and sour.
- For super thick mascarpone cheese, you can strain this for upto 48 hours.
- You might need to remove the strained water which is collected in the bowl half way through.
Serving & Storage
Once mascarpone cheese is ready, transfer this to an airtight container and store in fridge. You can store this for a week.
You can use mascarpone cheese to make this no bake mascarpone cheesecake and tiramisu.
More Cheese Recipes
📖 Recipe Card
Homemade Mascarpone Cheese Recipe
Equipment
- Strainer & Muslin Cloth
- Sauce Pan
Ingredients
- 1 litre Heavy Cream I used Fresh Cream
- 3 tbsp Lemon Juice
Instructions
- Line a sieve or a colander with few damp cheesecloth, place the sieve over a bowl. Set aside.
- Take fresh cream in a saucepan. Heat it till it gets hot, the mixture has to be slightly steaming, steam should appear on the top. At this point, pour in lemon juice and mix well. Keep cooking till it gets thick.
- Pour this into the cheesecloth and put the bowl into fridge for 24 hours. You can drain the water collected in the bowl half way through. Now after 24 hours, you will be left with a thick thick mascarpone cheese. Use this for deserts..
Video
Notes
- Don't heat the cream too much. Else the mixture may curdle.
- Don't add too much lemon juice. Else the mixture will get too tart and sour.
- For super thick mascarpone cheese, you can strain this for upto 48 hours.
- You might need to remove the strained water which is collected in the bowl half way through.
Serving & Storage
Once mascarpone cheese is ready, transfer this to an airtight container and store in fridge. You can store this for a week. You can use mascarpone cheese to make this no bake mascarpone cheesecake and tiramisu.Nutrition
If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.
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Anonymous
Wow,Can you say how many can we store this cheese in the fridge?
Aarthi
@AnonymousYou can store this in fridge for a week
dailymuffings
Hi aarthi...you are amazing..i follow your blog regularly and must say that you make me feel baking is so easy....Thanks for your easyrecipies.
Anonymous
Wow aarthi . You are passionate about cooking . I am in love with all your recipes
Rajmahendri Varma
Thanks a lot aarthi, I needed this recipe badly. What I like about you is that you are honest about your recipes . Thanks a ton again.
Rajani Menon
Hi aarthi for this recipe. I have earlier prepared a cheese cake with ready made mascarpone cheese. It came out awesome. But to be frank the cheese is very costly so can't prepare frequently. This I'm going to try but in small quantity. Can u please tell me if I'm using a small pack of cream how much lemon juice to be used. I'm sure the measurements must be perfect for a perfect cheese. Pls do reply....eagerly.waiting to try.it.
Aarthi
@Rajani MenonFor 200 ml fresh cream use 1 tsp of lemon juice.
Anonymous
Love your recipes aarthi .... I am amaZed at the variety and simplicity of your dishes .... You inspire me to try so many things which I would otherwise not .... I have been following your blog for over 4 years now and have become a big fan ! Admire your effort !
Smriti Baliga
Awesome!
So this Cheese is safe to give to a 1 year old?
Anonymous
Hi Aarthi, can I use vinegar or curd instead of lemon juice? If yes, what quantity should be used?
Aarthi
@Anonymousyes u can use. just use the mentioned amount
l. kurian
Thanq u aarthi.lam searching 4 this.
aarthi dhanraj
Hi arts..
is it same as paneer only from cream? Can we prepare from whole milk?
Aarthi
@aarthi dhanrajno it is different. it is more creamy. You have to use cream not milk
Ars
Where can we get the cheesecloth.and u mentioned in ur recipe whipped cream.can we use dream whip.its slightly sweet.thank u.
Aarthi
@Arsno fresh cream has to be used.
Sakina Moiz
Hii... Aarthi.. Ur using the cloth and colandet just for the lemon juice... So isn't it ok if we can jus add the lemon juice without that process?
Pls let me knw.. I wanna try this like tomorrow itself
Aarthi
@Sakina Moizno i didn't use that for lemon juice. It is for pouring the cream in. You can just add squeezed lemon juice in, remove the seeds before adding in
Anonymous
Hiiii
Is it imp to put it in lot many cheese cloth? One is not enough?shud we also covr it while its in d fridge? Also wufik to is amil cream cheese so creamy usually ?
Aarthi
@Anonymousone layer is good too..yes cover it..But u can leave it without covering as well
Belo Angeles
Hi aarthi. One question. Can I use citric acid as an alternative of lemon juice?
Belo Angeles
Hi aarthi. Can I use citric acid as an alternative of lemon juice?
Aarthi
@Belo Angelesyes u can use citric acid too, add little
Nuti Gupta
Hii... i was planning to make it using Amul cream. I have a query.Do we just use solid part of the cream or the liquid can also be used?
Thanks in advance!
Aarthi
@Nuti Guptau can use both parts
Anonymous
Hi did it but I have an issue after adding the lemon juice I waited for it to get thick and creamy and when it did. I was ready to pour it to the damp cloth and the colander but I stirred it one last time the bottom of the cream texture was kind of like a curdled milk but still I poured the cream to the damp cloth immediately. I am assuring myself that it's because of the lemon juice but still I want to be sure I am doing the right thing. please do temme if this is normal or my mascarpone is in some serious problem.
Can't wait to hear from you.
Aarthi
@Anonymousno it is normal
Preeti Sinsunwal
Tiramisu is my favorite dessert but could never make it because it needed mascarpone cheese. We all know how pricey it is and also difficult to get in small towns. So this recipe is such a gift. Thank you for being experimental and trying out stuff. I love it.
DesperateReader
Hi Aarti, I came upon your blog while searching for a recipe for mascarpone cheese. The pictorial was brilliant and I followed all steps perfectly. I got two tubs of delicious, creamy mascarpone out of 1 litre Amul cream. Thank you for your recipe.
shafka risan
Hi Arthi,
Can i add milk and whipping powder instead of cream?
Aarthi
No i dont think it will work
Prita
Hi aarthy can u pls tell me for how many mins the cream should be boiled before adding lemon juice and after adding juice.. Pls let me know the exact time
Haji
Lol...the sentence "Mascarpone Cheese, if i go to my super market and ask for this stuff. I am sure the people over there will look me like crazy." This has happened to me for a lots of stuff..like springform pan, oregano and many other non cooking stuff too...some skincare or beauty or makeup things too....
By that sentence you spoke my mind. ☺🙌
Maya Pillai
Simple recipe. Always use to wonder where to get this. now this recipe will do the trick. Thanks AArthi