Homemade Mascarpone

28 February 2010

Homemade Mascarpone

TeenieCakes.com voted FoodBuzz Top 9 on March 02, 2010

Mascarpone (mahs-car-PO-nay) is probably best known as an ingredient used in tiramisu.   It’s also sometimes used in lieu of butter to thicken rissoto.

I hadn’t made anything with mascarpone before, but I have tasted it in tiramisu I’ve enjoyed in restaurants for dessert.    For the February 2010 Daring Bakers’ challenge, we made tiramisu and part of the challenge was making our own mascarpone for the luscious Italian dessert.   The process was very easy and without incident.  I will definitely be making my own mascarpone again.

Teenie Notes

  • I could not find whipping cream that was not ultra-pasteurized, nor could I find “organic” cream.  I used ultra-pasteurized and it turned out excellent.
  • If you don’t have cheesecloth, you can use a clean cotton dish towel OR cotton dinner napkin (that you won’t be using again as a dinner napkin) that will be large enough to function as a sieve.
Homemade Mascarpone

Makes about 12 ounces


2 cups (1 pint) of whipping cream – 36% pasteurized (not ultra-pasteurized), preferably organic cream

1 tablespoon fresh lemon juice

Lemons and Cream
Ingredients for mascarpone.


Bring 1 inch of water to a boil in a wide skillet. Reduce the heat to medium-low so the water is barely simmering. Pour the cream into a medium heat-resistant bowl, then place the bowl into the skillet. Heat the cream, stirring often, to 190 F. It will take about 15-20 minutes of delicate heating.

Add lemon juice and continue heating the mixture, stirring gently until the cream curdles. The whipping cream will become thicker and should evenly and thickly cover the back of a wooden spoon.

Remove the bowl from the water and cool for about 20 minutes.

Meanwhile, line a sieve with four layers of dampened cheesecloth and set it over a bowl. Transfer the mixture into the lined sieve. Do not squeeze the cheese in the cheesecloth or press on its surface. Once cooled completely, cover the bowl with plastic wrap and refrigerate (in the sieve) overnight or up to 24 hours. The next day, remove mixture from the bowl and sieve, transferring it to another bowl.   Your mascarpone will be removable as once solid piece.  Stir it to reveal its creamy consistency.

Mascarpone Prep - Spoon
The mascarpone covers the back of a wooden spoon – a test for doneness.

Other Resources

Making Mascarpone at home

by Cristina A-Moore

Appetizers & Condiments · Desserts · Flavors of Italy

Follow Teenie Cakes on Pinterest
my other photography journals...

  Corgi Tales  A Lazy Day - Dockers & Cody

Comments :)


{ 15 comments… read them below or add one }

vasile(marcedvr) August 23, 2010

Thx for sharing! I was very curious about homemade mascarpone. I use a lot of recipes and I will try to make some day…


TeenieCakes March 9, 2010

- @denise: If I can do you it, you can too :)
- @Daydreamer Desserts: I enjoyed this month’s challenge very much! It ranks way up there as a fav and the mascarpone was an invaluable component!
- @citronetvanille: Now I’m gonna be on the lookout for mascarpone in the store, just because I’m curious.
- @Lisa: Thanks Lisa! Sleepless in Seattle is a classic and so was that scene =)
- @Divina: Thx Divina! There were so many parts to the DB Challenge and the mascarpone could stand on its own since it can be used in other delicious recipes.
- @pegasuslegend: Thanks for the kind words and for the congrats!
- @Linn: I didn’t know either. Nice to know!
- @andrew: Sounds beautiful where you live and enjoying all the very fresh products. I’d like to know how you prepare it w/the brandy and icing sugar…sounds delicious!
- @Mhe-Lhanee Benito: Thx Mhe-Lhanee…pls post back if you give it a try!
- @Tracey: Thx Tracey. I’m looking for more recipes w/mascarpone!
- @Maryam: It’s kinda a relief to know it’s accessible now if you need it! =)
- @Echo: Thx for sharing your success w/this recipe. Aparna and Debba of Daring Bakers found a gem of a recipe for us to all follow. Glad you enjoyed it too!


Echo March 5, 2010

Just joined Foodbuzz and you are my 1st recipe and I followed your directions and viola! Mascarpone Thanks loved your instuctions and pictures and most of all the end results!! Yummy


Maryam March 3, 2010

I searched a lot for Mascarpone cheese and I found nothing! Now with this recipe I can try all the tiramisu recipes .. THANKS


Tracey March 2, 2010

I can’t wait to try this recipe! I rarely buy mascarpone but knowing I can make it means I’ll probably try more recipes that incorporate it. Great photos :)


Mhe-Lhanee Benito March 2, 2010

wow! found this on Food Buzz. Mascarpone is kinda expensive here. its 5 times more expensive than cream cheese. this post will be helpful for me. thanks for sharing!


andrew March 2, 2010

This is brilliant, we live in France and our neighbours are an organic dairy farm so we can get organic, raw ie unpasteurized cream and I love this cheese, at Christmas we put brandy in it and icing sugar and ate it with warm homemade mince pies


Linn @ Swedish Home Cooking March 2, 2010

Oh, that’s a great idea. I didn’t even know it was possible to make your own mascarpone :p I’ll try that sometime.


pegasuslegend March 2, 2010

Wow I can never find marscapone cheese this is genious what a great post~ thank you!!! and congrats on #1 top9!


pegasuslegend March 2, 2010

wow I can never find this what a genious of a post love this!


Divina March 2, 2010

I will definitely make this. Thanks for the separate post. I just don’t know when I’m going to make this but it’s already on my list.


Lisa March 1, 2010

WOw..your tiramisu verrine looks beautiful and I LOVE that you remembered that line from Sleepless in Seattle! Well done all around! Great photos too!


citronetvanille March 1, 2010

That is what I needed. It’s hard to find great mascarpone in the store, the domestic one is either too hard, or too creamy and the imported one is too expensive. Thanks!


Daydreamer Desserts March 1, 2010

Didn’t you just love the homemade mascarpone? Yumm!!


denise @ quickies on the dinner table February 28, 2010

Great photos and instructions! I think I could actually do this though I was doubtful when I first clicked your post. Thanks for sharing :)


Previous post:

Next post: