Mascarpone at home
4 servings
60 minutes
Mascarpone is a delicate Italian cream cheese known for its velvety texture and subtle, slightly sweet flavor. This cheese is widely used in European cuisine, especially in desserts like tiramisu. Historically, mascarpone originated in the Lombardy region where cheese makers found a way to thicken heavy cream with acid to create a soft, silky product. Homemade mascarpone retains all its original charm—its softness, lightness, and richness. It is perfect as a base for creams, desserts or simply as a spread on bread with honey. Made from just two ingredients—lemon and heavy cream—it is easy to create but impresses with its taste. Homemade mascarpone allows you to enjoy true Italian gastronomic luxury right in your kitchen.
1
Pour the cream into a metal pot and heat it in a water bath (on low heat), stirring occasionally. The cream should be heated to 75 degrees. If you don't have a kitchen thermometer, heat for about 10 minutes.
- Cream 25%: 0.5 l
2
Add the juice of half a lemon to the cream and continue heating, stirring constantly. After about 5 minutes, the cream will start to curdle.
- Lemon: 0.5 piece
3
Remove the cream from the heat and let it cool.
4
Line a strainer with 4-6 layers of clean cheesecloth and pour the cream into it. Place it over an empty pot and let it drain.
5
In 2-3 hours, delicious homemade mascarpone will remain in the colander. Transfer it to a clean glass or plastic container and store it in the refrigerator.