5 Ingredients or Fewer

Homemade Mascarpone

March 14, 2011
4 Ratings
  • Makes about 10 ounces
Author Notes

Every time I make this, I'm surprised at how much better it tastes than store bought domestic mascarpone. When sourcing your heavy cream for this recipe, do try to stay away from ultra pasteurized cream. I have found that it inhibits the thickening. Adapted from my Lemon Posset recipe. —mrslarkin

What You'll Need
  • 2 cups heavy cream
  • 1 tablespoon fresh Meyer lemon juice, or regular lemon (will be slightly tangier)
  • large square of cheesecloth, 4 layers thick
  1. In a small saucepan over medium heat, heat cream to boiling. Watch the heat - don’t let the cream boil over. If you've got an instant read thermometer, you are shooting for a boiling temperature of 190 degrees. On my electric stovetop, the temperature of the boiling cream fluctuates around 180 to 200 degrees F. Continue boiling for 5 minutes, stirring the bubbles down when necessary.
  2. Stir in the lemon juice and cook, stirring, for about 5 more minutes, or until the cream thickens and resembles a loose bechamel sauce. Remove saucepan from heat and let cool, about 15 minutes. The cream will thicken more.
  3. Fit a medium-sized mesh sieve over a medium bowl. Place a large cheesecloth square over sieve. Pour thickened cream over cheesecloth-lined sieve. Fold the ends of the cheesecloth over. Cover the bowl with plastic wrap. Refrigerate in the sieve for at least 12 hours, or overnight. I prefer a firmer mascarpone, so I like to lay a small dish or two (like a demitasse saucer) over the top to weight it down slightly.
  4. Turn mascarpone out into a bowl, cover and refrigerate until ready to use. Mascarpone usually keeps for about 5 to 7 days.
  5. If you can keep yourself from eating the whole thing right then and there, the mascarpone is outstanding with radishes, as in this recipe: http://www.food52.com/recipes/8049_radish_mascarpone_honey_salt

See what other Food52ers are saying.

  • oregon cassie
    oregon cassie
  • Latricia Fahringer
    Latricia Fahringer
  • Franca
  • checker
  • mrslarkin

51 Reviews

oregon C. May 23, 2012
All the relatives spent a weekend to celebrate my Italian mother- in- law's 90th birthday. One night I made a meal of her favorite foods & made tiramisu with this homemade mascarpone recipe. Think I finally impressed my mother-in-law after all these years! Thank you so much for this fabulous recipe.
mrslarkin May 23, 2012
You're welcome, oc. Mothers-in-law can be tough critics - I'm glad it worked! Thanks so much for letting me know.
Laura W. April 14, 2012
Ok to say I was excited about this is an understatement I love mascarpone but never thought of making it myself until now. My favorite place to use it is in lasgna but it is so costly. Made some today, lasgna for dinner tonight can't wait. Looks lovely!
mrslarkin April 14, 2012
Yay! I'm so happy to hear that, Laura. Sadly, I don't make this all that frequently since I'd eat it all myself. ;)

You should submit your lasagna recipe - I've never made it with mascarpone.
Latricia F. August 3, 2011
A couple of times in my life I have made the mistake of moving to a big city for a while. I enjoyed my city life as much as I do my country life. It was only a mistake because, now I live back in my tiny hometown. There are several foods I came to love while living in the city that are simply not available here. Mascarpone is one of them. Thanks for fixing that!
mrslarkin August 3, 2011
You're welcome, Latricia!
JayKayTee April 27, 2011
I agree with your comment about another category for dairy & cheese. I just took a stab at it and looked for it in condiments.
Franca April 11, 2011
Tried this out this week. What can I say except, crazy delicious and I will never buy mascarpone again.
mrslarkin April 11, 2011
That is so great, Franca!! Isn't it good? Thanks so much for letting me know.
checker March 24, 2011
This got me thinking...tiramisu is my Mother's favorite dessert. She and I have both tried dozens of recipes, but none ever really stands out. I'll bet you just might have a perfect tiramisu recipe somewhere up your sleeve, mrslarkin. Would you be willing to share your secret?
mrslarkin March 25, 2011
Surprisingly, I don't have a traditional-style tiramisu recipe, but here's my strawberry-rhubarb tiramisu on the site: http://www.food52.com/recipes/4310 Lots of other great tiramisu recipes here in the archives, too!

mrslarkin March 22, 2011
FYI, we found pasteurized (not ultra-p), at Trader Joe's. It's the TJs brand Heavy Whipping Cream, pint-size.
Nora March 22, 2011
Really? Really? Thrilled to have this in my saved file.
mrslarkin March 22, 2011
Thanks, Nora. Let me know if you try it!!
fiveandspice March 22, 2011
Oh my! I must definitely give this a try. Thanks for posting this MrsL, I can't wait to churn out my own mascarpone (and then probably sit and eat the entire batch by myself with some fruit and honey or something, oh dear...)!
mrslarkin March 22, 2011
You're welcome, fiveandspice!
ChefJune March 22, 2011
Wow! I will be trying this one, Mrs, L! Polenghi Mascarpone is the ONLY one I will buy, and it is not always findable when it's needed. Between you and Ronnybrook Dairy, you may have solved tie problem.

Great job!
mrslarkin March 22, 2011
Thank you ChefJune!
Sagegreen March 22, 2011
This does look heavenly, mrslarkin! Thanks for this recipe. You and kmartinelli have inspired me! I just made fresh ricotta and also half mascarpone, with milk and cream. Never knew how easy this was, having only made paneer before.
mrslarkin March 22, 2011
You are welcome, Sagegreen!
gingerroot March 20, 2011
What a heavenly looking spoonful! (heh, with many spoonfuls after that...) Thank you for sharing this! : )
mrslarkin March 20, 2011
You're welcome, gingerroot!! Yes, there have been MANY spoonfuls. ;)
SKK March 20, 2011
Totally agree with your point that a dairy and cheese category on this site would be wonderful. I was lucky enough to find this delicious recipe and used it in my tart recipe. Thank you, mrslarkin!
mrslarkin March 20, 2011
You're welcome! So great to hear, SKK!
TiggyBee March 19, 2011
are you kidding me? this is so lovely!!!
mrslarkin March 19, 2011
thanks TiggyBee. Wait till you taste it...crazy good.
CozyDelicious March 18, 2011
This looks like so much fun to make! I have never made my own mascarpone, but have been going through a ton of it, along with fig jam, as a crostini topper for brunch. I can't wait to make it at home!
mrslarkin March 18, 2011
yay! it's so easy! Let me know if you do make it. I've been snacking on it spread on a prune and sprinkled with sea salt - really good. If you like fig jam, look at my ricotta trio. i LOVE fig jam.
thirschfeld March 17, 2011
I love homemade mascarpone and what a great picture
mrslarkin March 18, 2011
Thanks, thirschfeld. Would love to hear what you do with your mascarpone. I haven't moved much beyond eating it straight out of the tub.
thirschfeld March 18, 2011
I am a big fan of honey, mascarpone and fresh berries a la Thomas Keller really simple but really good.
wssmom March 17, 2011
Thanks so much for posting this!! Can't wait to try my hand at it.
mrslarkin March 18, 2011
You're welcome, wssmom! Let me what you think.
hardlikearmour March 15, 2011
This is like a cross between making ricotta and making yogurt! Nice share, mrslarkin.
mrslarkin March 16, 2011
Thanks, hla!! I'll have to try ricotta next.
boulangere March 20, 2011
I'm a recent convert to making my own ricotta, so I'll have to try this next. Thanks!
mrslarkin March 20, 2011
I'll have to get on the homemade ricotta bandwagon now. Let me know if you try this out, boulangere!
Lizthechef March 15, 2011
Fabulous-o...And you know my strong feelings re your lemon posset, my favorite go-to dessert.
mrslarkin March 16, 2011
Thanks, Liz!!
Blissful B. March 14, 2011
Gorgeous photo! The lighting & texture is incredible.
mrslarkin March 14, 2011
Thanks BB. Had I read the manual when I got this point-and-shoot, I probably would take even better pictures. ;)