Homemade Mascarpone Cheese is easy to make and costs so much less than store bought! Make it yourself!
Homemade Mascarpone Cheese
It is so easy to make your own cheese at home that you’ll be banging your head against the wall for paying $6 for a small cup of cheese at the store. Seriously! You do need to plan a day or even a week ahead of time, but for the price of a pint of milk, you can do this!
This homemade mascarpone cheese is a favorite of ours and it’s great in a dip for savory veggies or sweet fruit. Use it in place of sour cream on your chili or drizzle it with honey spread on some toast. It really is that good!
This soft cheese is used in many desserts as well as a butter replacement on toast. If you’ve never had it, think of it as cream cheese-y. It’s a main ingredient in Tiramisu, but it’s also used in savory dishes to thicken up a sauce and enriches the flavor. I’ve added some honey to it and served it with sweet berries in mini tarts.
This recipe is part one of a three part series including Homemade Ladyfingers and Tiramisu.
For more Homemade Cheese Recipes, check these out!
Mascarpone Cheese
Homemade Mascarpone Cheese is easy to make and costs so much less than store bought! Make it yourself!
Ingredients
- 1 Pint Heavy Cream
- 1 Tablespoon Lemon Juice
Instructions
- Add an inch or so of water to a large skillet and bring it to a boil. Pour your cream into a stainless steel bowl and place it into the skillet. Cook the cream for 15 minutes or until it reaches 190 deg F. Add in the lemon juice and keep it at 190 deg for 5 minutes stirring to avoid scalding. The cream should coat the back of a wooden spoon and leave a defined stripe when you swipe your finger across the spoon.
- Place either a paper towel, a coffee filter, or cheesecloth into a strainer and place that over a bowl.
- Pour your mixture out into a strainer. You'll see some liquid leak out of the strainer, the remainder will be absorbed by the cloth. Once cool, cover and place in the fridge overnight.
- The next day, remove from the strainer and fluff up. Add to a mason jar or plastic container and store in the fridge for 7 to 10 days.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 3Cholesterol: 0mgSodium: 0mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g
Mriyka1
Wednesday 9th of January 2019
Very good mascarpone cheese recipe. Have done it, worked great for my recipe! Thank you
Thanksgiving Pumpkin Pie - Dieter's Downfall
Sunday 17th of May 2015
[…] 1 C Mascarpone Cheese […]
Qubesmommy
Tuesday 7th of July 2020
Soooo, I 'cheated' and used half and half bc I couldn't find the unprocessed fatted milks...SO yummy and SUPER easy! Thx for the great recipes!
Joyeeta Tahmina Nazir
Wednesday 27th of August 2014
i need to use haevy cream or heavy whipping cream? can i use home made heavy cream?
Karyn Granrud
Thursday 28th of August 2014
They are the pretty much same thing. Heavy Cream is better because whipping cream has a few extra things in it to help thicken.
Crème fraîche
Friday 9th of May 2014
[…] view some easy home-made cheeses, check out my Mascarpone Cheese, Ricotta Cheese, and Quark Cheese. I’m sure you’ll find something that you […]
Three Cheese Recipes – Ricotta, Mascarpone, Quark | Homemaking Hearts
Friday 24th of January 2014
[…] also has a recipe for Mascarpone which is a delicious addition to many recipes and so much cheaper when you make it […]