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Home-Made Mascarpone

Servings 1 cup


  • 2 cups of heavy cream
  • 2 tablespoons of lemon juice


  • Bring the heavy cream to a low simmer in a small saucepan. Whisk to avoid scorching.
  • Remove from the heat. Add 1 tablespoon lemon juice to the hot cream.
  • Switch to a spoon if you’ve been whisking, and stir. A whisk will break up the curds you’re cooking out of the cream.
  • The cream will begin to form curds and thicken. Add the remaining lemon juice to the pan; stir.
  • Let the cream cool down. Transfer all of it to a closed container and chill it overnight.
  • You’ll find curds and thin whey in the morning. Line a strainer with a cheesecloth or a clean, dry kitchen towel.
  • Pour the cream into the lined strainer. Gently squeeze out any whey.
  • Let the mascarpone drip, covered, for ½ hour, then spoon it into a container with a tight lid and store in the refrigerator. Use it up soon.