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A thick dollop of mascarpone on a silicon spatula

Mascarpone

Makes 10 (2 Tbsp/28g) portions (about 1⅓ Cups (280-300g)
Prep Time 2 minutes
Cook Time 8 minutes
Resting Time 12 hours
Total Time 12 hours 10 minutes
  • 2 cups (475 ml) heavy cream, or whipping cream
  • 1½ tsp fresh lemon juice, strained

KEY: pinch (⅛ tsp) | tsp = teaspoon (5ml) | Tbsp = Tablespoon (15ml)

  • 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.

Tools

  • Kitchen Thermometer
  • Cheesecloth
  • Strainer

Nutrition Information

Calories: 1218kcal (61%) | Carbohydrates: 11g (4%) | Protein: 10g (20%) | Fat: 129g (198%) | Saturated Fat: 82g (513%) | Polyunsaturated Fat: 6g | Monounsaturated Fat: 33g | Cholesterol: 404mg (135%) | Sodium: 97mg (4%) | Potassium: 346mg (10%) | Fiber: 0.02g | Sugar: 11g (12%) | Vitamin A: 5261IU (105%) | Vitamin B1 (Thiamine): 0.1mg (7%) | Vitamin B2 (Riboflavin): 1mg (59%) | Vitamin B6 (Pyridoxine): 0.1mg (5%) | Vitamin B12 (Cobalamin): 1µg (17%) | Vitamin C: 4mg (5%) | Vitamin D: 6µg (40%) | Vitamin E: 3mg (20%) | Vitamin K: 11µg (10%) | Calcium: 237mg (24%) | Folate (Vitamin B9): 15µg (4%) | Magnesium: 25mg (6%) | Selenium: 11µg (16%) | Zinc: 1mg (7%)
Please keep in mind that nutritional info is an estimate and varies according to ingredients used.