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Homemade Mascarpone Cheese

    Homemade Mascarpone Cheese is easy to make and costs so much less than store bought! Make it yourself!

    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.

    Homemade Mascarpone Cheese is easy to make and costs so much less than store bought! Make it yourself!

    This recipe is part one of a three part series including Homemade Ladyfingers and Tiramisu.

    Homemade Mascarpone Cheese is easy to make and costs so much less than store bought! Make it yourself!

    For more Homemade Cheese Recipes, check these out!

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    Homemade Quark CheeseHomemade Quark Cheese is easy and delicious - from dietersdownfall.com

    Yield: 4 cups

    Mascarpone Cheese

    Homemade Mascarpone Cheese is easy to make and costs so much less than store bought! Make it yourself!

    Homemade Mascarpone Cheese is easy to make and costs so much less than store bought! Make it yourself!

    Prep Time 5 minutes
    Cook Time 20 minutes
    Inactive Time 1 day
    Total Time 1 day 25 minutes

    Ingredients

    • 1 Pint Heavy Cream
    • 1 Tablespoon Lemon Juice

    Instructions

    1. 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.
    2. Place either a paper towel, a coffee filter, or cheesecloth into a strainer and place that over a bowl.
    3. 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.
    4. 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.Making homemade mascarpone cheese is easy!

    Did you make this recipe?

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    Images, text and all other content Copyrighted©Karyn Granrud, Susanne Queck and Wunderlander Verlag LLC, or ©Pro Stock Media via Canva.com. Unlicensed republishing permitted. As an Amazon affiliate, we earn on qualified purchases.

    Karyn Granrud

    Karyn Granrud

    I'm Karyn, a mom and wife, and I founded this little baking blog. Baking and making desserts have been my passion since I was a kid. I love experimenting with different flavors and sharing delicious recipes with all of you. Read more.

    28 thoughts on “Homemade Mascarpone Cheese”

    1. wow, it’s that easy?! And I’m paying 6 bucks for cream and lemon juice?! the price of mascarpone has actually been the biggest deterrent for me when thinking about making tiramisu so thank you!

      1. Yep! I can’t believe the price either… Just plan on making it a few days in advance. I’ve left it to drain to two days and it’s just fine.

      1. Yes. when you first make it, it will be liquid. Put into a lined strainer and the whey will drip out and the milk will firm up overnight. I hope it works out.

          1. Very good!! So glad it worked out for you. It just takes a day of planning to make it and it’s great. I also freeze it to save it for later.

      1. They are the pretty much same thing. Heavy Cream is better because whipping cream has a few extra things in it to help thicken.

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