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Creamy homemade mascarpone cheese is easy and fun to make right in your own kitchen --- use it in all sorts of recipes, both sweet and savory!

Total time

0 minutes


  • 2 cups heavy cream (non-ultra-pasteurized is preferable)
  • 1 tbsp fresh squeezed lemon juice


  1. Pour the cream into a small heavy bottomed pot and heat on medium until it reaches 190 degrees on a candy thermometer. Heat the cream gently so it doesn't scorch.
  2. Add the lemon juice, and keep the cream at 190F for another 5 minutes, stirring gently. I found it easiest to keep moving the pot on and off the flame to maintain the temperature. The cream will thicken and coat the back of the spoon.
  3. Let the cream cool to room temperature, which will take about half an hour.
  4. Line a mesh strainer with several layers of cheesecloth, and set that over a bowl to catch the dripping whey. Pour the cream into the cheesecloth. Cover loosely with plastic and refrigerate for 8 hours.
  5. Remove the cheese from the cheesecloth and keep in a tightly closed container in the refrigerator until ready to use.
  6. Plan to use the cheese within a week or so.

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