An authentic mascarpone recipe from Italy. (It’s ridiculously easy!)
Mascarpone has long been enjoyed in Italian cuisine. Known for its rich creamy texture, it adds a touch of decadence to both sweet and savory dishes. This authentic Italian mascarpone recipe is unbelievably easy to make yet incredibly delicious.
Bonus: Homemade mascarpone costs significantly less than store-bought!
What is mascarpone
What am I? A cheese or a cream?
Mascarpone, made from cow’s cream, is considered a fresh cream… cheese.
Creamy and spreadable, mascarpone cheese looks and tastes like something between America’s cream cheese and a thick sour cream.
How do you pronounce mascarpone? mas-car-POH-neh
What you’ll need to make mascarpone
A few pieces of equipment
kitchen thermometer + colander (or some sort of large strainer) + bowl (to hold the colander) + cheesecloth
Tip – A hemmed cheese cloth, is so much more of a pleasure to use than the loose gauze commonly found at kitchen shops. It doesn’t fray, and you can reuse it for years.
2 Ingredients
cream + lemon Juice
3 steps
Mascarpone is as easy as heating cream, adding lemon juice and letting it drain in the fridge. That’s it: very little hands on time, lots of chilling.
Details are included in the recipe below.
Store
Homemade mascarpone doesn’t last as long as store-bought. Stored properly, homemade mascarpone keeps well for around 3 days. Refrigerate in an airtight container.
Uses for mascarpone
Mascarpone is traditionally enjoyed in both sweet and savory dishes. Here are a few suggestions.
Although mascarpone has been around since the 16th century, one of the things that helped propel this delicacy outside of Italy in the 20th century is tiramisu, the mouth-watering Italian dessert made with mascarpone, ladyfingers and coffee. By the way, I have the best tiramisu recipe! Or you can make mascarpone cream with it and use in many sweet ways.
On the savory side, mascarpone can be used to make creamy pasta sauces (One of my favorite ways is in a nutty garlic pasta sauce – recipe coming!), to enrich the creaminess and flavor of risottos, or even to dollop on pizza.
How to make mascarpone
Tools
- Kitchen Thermometer
- Cheesecloth
- Strainer
Ingredients
- 2 cups heavy cream, or whipping cream
- 1½ tsp fresh lemon juice, strained
Instructions
- In a saucepan, bring cream to a gentle simmer over medium heat. When it reaches 185°F (85°C), add lemon juice, stir, and gently simmer for another minute. (It will not seem thick, and that’s ok.)
- Let cool at room temperature for around 15 minutes.
- Line strainer with a cheesecloth, place it over a bowl and pour the cream in. Let cool another 15 minutes, then refrigerate overnight to let any liquid drain.
- Transfer to a bowl, stir with a fork and refrigerate in an airtight container. Keeps well for about 3 days.
Did you make a recipe? Let’s here about it in the comments section below!
Nutrition Info: Click to Expand
Mascarpone can be enjoyed as part of a healthy Mediterranean diet if enjoyed in moderation. I tend to save it as a once in a while treat, like for tiramisu, alongside a wholesome meal.
