Homemade Mascarpone Cheese

Much easier to make than it might seem, homemade mascarpone is a tastier and less expensive alternative to a store-bought cheese. It’s marvelous with ripe summer berries, finally appeared at our farmer’s markets.

Makes about 12 oz


  • 500 ml whipping (36 %) pasteurized (not ultra-pasteurized), preferably organic cream
  • 1 tbsp fresh lemon juice


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 minutes of delicate heating. Add the lemon juice and continue heating the mixture, stirring gently, until the cream curdles. Do not expect the same action as you see during ricotta cheese making. All that the whipping cream will do is become thicker, like a well-done crème anglaise. It will cover a back of your wooden spoon thickly. You will see just a few clear whey streaks when you stir. Remove the bowl from the water and let 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 (be patient, it will firm up after refrigeration time). Once cooled completely, cover with plastic wrap and refrigerate (in the sieve) overnight or up to 24 hours.

The first time I made mascarpone I had all doubts if it’d been cooked enough, because of its custard-like texture. Have no fear, it will firm up beautifully in the fridge, and will yet remain lusciously creamy.

You might also like:

Page copy protected against web site content infringement by Copyscape

Print this recipe...

Bookmark and Share       AddThis Feed Button

138 Responses to “Homemade Mascarpone Cheese”

  1. Thank you so much for this recipe. I can’t wait to try to make marscapone cheese by myself. I have been thoroughly enjoying your cheese recipes.

  2. this is really interesting. I d like to try it :)

  3. Does a double boiler work for this? It sounds to me like sitting the bowl in hot water is the dame concept.

  4. This is sounds really interesting….will definitely try this….thank you so much for the recipe :)

  5. Abby, Natalie, Swapna, thank you!

    Charlotte, yes, it does. I personally prefer to use a skillet since I can fit a bowl of any size inside it, as well as not to worry about a bottom of the bowl touching boiling water. I like to see what’s going on and be able to control heat. This method works great for melting chocolate, cooking custards, for anything that requires a delicate heating.

  6. Thanks for the nicely written instructions. I should try some cheese making again. I’ve had some successes and some failures, which are discouraging. I’m beginning to wonder if the milk I buy is ultra pasteurized without the label mentioning it. Ultra pasteurization ruins the milk or cream as far as cheese making goes.

  7. Gorgeous photos and love the detailed recipe! I’ve made mascarpone at work before, but admit to being too lazy to make it at home.

  8. Awesome! I really love that cheese.



  9. As Rosa said : awesome !!!!!!
    I can’t wait to try this, use it for a strawberry tart for example
    thanks Vera !

  10. I had no clue you could make your own. It costs sooooo much at the grocery store

  11. Mmm, luscious! It wold be nice to save some money, and increase the flavor just by doing this myself. Thanks for the instructions. :)


  12. Wow! thank you so much for this recipe Vera! I love mascarpone cheese! Will definitely give this a try! :)

  13. WOW – how fabulous! I have to try this!

  14. Thank you so much for the recipe, Vera. Your instructions are superb; very concise and straightforward. I can’t wait to try it!! Will let you know how it turns out.

  15. I never realized that making marscarpone was so simple! I can’t wait to try this. I’m so glad that you posted the recipe. Your marscarpone looks stunningly creamy and delicious.

  16. I can’t believe how simple this is to make! I almost bought cheesecloth yesterday.. I really should have because everything else I have on hand. This would make a wonderful project with the kids. :)

  17. Vera.
    Does it mean that the bowl will sit inside the skillet and will be touching the water?
    I think I’m just confused on that part.
    Otherwise, seems pretty easy and I’m sure it’s delicious

  18. Very interesting…love to try…great picture!

  19. Thank you all for your kind comments!

    Nadia, that’s exactly what I meant. The bowl will be sitting in the hot water.

  20. So it’s that easy…good to know :)

  21. Wow, I never thought of making homemade mascarpone, but now I’m glad I saw your post! I just made a homemade ricotta, and loved it! Also, great photos of the cheese..I couldn’t get a decent one to save my life – white white white!

  22. Wow!!!! Mascarpone cheese, one of my favorites… I gonna try to do this….

  23. Thank you so much, Vera for this one. We don’t get mascarpone cheese here and I’ve always wanted to make Tiramisu and never could.
    Now I can do both! :D

  24. Brilliant! I will try it for sure, thanks!

  25. Been meaning to try homemade fresh cheese for the longest time. Love the pattern that the cheesecloth leaves on the cheese.

  26. i tried your recipe at the weekend, Vera, and it turned out beautiful! i then used it to make a tiramisu which tasted so much nicer than usual! thanks so much again for the recipe! :)

  27. WOW…gracias dear Vera. Dropped by to do a quick recheck on the ricotta which I’m making again…& found this! Bless you dear girl…xoxoxo
    Tiramisu here I come, but next week!!

  28. Vera, that is going to be so useful to me, you can’t imagine! Mascarpone is so expensive here… I have made ricotta at home and it was fabulous, I’ll be trying this recipe too!
    Tks for sharing such precious tip!

  29. I’m going to try this out soon, shame it will most likely work out more expensive than top quality shop bought for me though.

  30. Thank you, guys, for your kind words!

    Sherry, I’m so glad you liked it! Thanks for letting me know!

    Patricia, I hope the mascarpone will turn out just as well :) I’m happy you liked the ricotta.

    George, it is certainly a shame :) I probably wouldn’t bother if I could find a real top quality stuff in stores here.

  31. i tried making this mascarpone cheese last night and it turned out beautifully!

    can’t wait to use it to make tiramisu!

    Thanks for the recipe!!

  32. Cathy, I am happy you liked the mascarpone! Thank you very much for a feedback!

  33. Thanks for your recipe. Mascarpone cheese’s so expensive in my country. Thanks again.

  34. cremosissimo…complimenti!

  35. This is just brilliant! Here mascarpone cheese is soooo expensive. Everytime I longingly look at the tub of it and walk past. Now I can make some, thanks to you! YAY! :D

  36. Just made it a few days ago for my father’s bday cake Vera. Paired it off with the choc genoise you’ve posted in the grappa cake. Best cake I’ve ever made. Fabulous recipes, both of them. Bless you dear Vera! You are inspirational!!

  37. Hi Vera,
    Must firstly compliment you on your work… You’ve got immense talent….. Great recipes and beautiful pictures to accompany them!
    I’m from India. This recipe in particular caught my attention as, while we do get mascarpone cheese now in India, its very expensive and not very good quality. I’d love to try this recipe at home but do not get the kind of cream you have listed. Can we use normal full fat cream instead?? Please advise.
    Thanks a ton!

  38. Hi, Shibani!

    Thank you for your compliments! You’re too kind!

    As for the cream – yes, you can use it, but try to find the one with the highest fat content.

  39. Thanks Vera.. :)
    Shall try it with full fat cream and then report back to you!
    Thanks again..:)

  40. Wow! Vera thank you so much!

    I love Tiramisu and have always been put off by the cost!

    Will try…but I don’t have a thermometer…do you think approximation will suffice or shall i invest in one?


  41. Vera,

    I made the cheese using this recipe and made a Tiramisu cake out of it! Thank you!!

    You can see it here : http://riascollection.blogspot.com/2009/09/tiramisu-cake-with-homemade-mascarpone.html


  42. I’m making this now, I can’t wait to see how it turns out!

  43. I’m debating on whether I should make this. I’ve never had marscarpone and am wondering what it tastes like. Is it similar to the taste of cream cheese or sour cream or what? I’ve never had ricotta either. Thanks for the lovely photos and great recipes!

  44. Memoria, thank you. It is not similar. It’s very smooth in texture, mild-tasting – not salty or tangy. I could compare it to ricotta, but since you’ve never tried the ricotta either… I guess, the best way to find out is to make it.

  45. Vera, I made it already, and it is sitting in the refrigerator. I chose to make mascarpone because it is less tangy, which is what I don’t like about sour cream and what I’ve heard about ricotta. Thank you so much for your help. I hope my mascarpone turns out right!

  46. It came out perfectly! Thanks for a great recipe!

  47. Hello,
    did anyone here try making this with ultrapasteurised whipping cream?

  48. Memoria, I’m glad you liked it :)

    Ilya, you can make the mascarpone with the ultrapasteurized cream without any problem. I just like the flavor of the pasteurized cream better.

  49. Wow, this works perfectly! So easy, and such a good deal compared with buying it in the store (I love mascarpone cheese, but it is SO expensive!). Awesome – I will definitely be doing this again! :)

  50. Vera?i have a question like the one Praveena asked, do you need a thermometer for this?or just the timing or approximation is enough?i really do wanna try making one since the store bought is so expensive, and also the part where you put the cheese in a sieve lined with cheesecloth that’s to remove the liquid?

  51. Oops, it seems I missed Praveena’s question.

    Marie, I would recommend to invest into a thermometer. A digital one costs about 10-15 dollars, but it will help you on many occasions in the future. The exact time is difficult to state, since it very much depends on the heat you are giving. Yes, the cheesecloth is used to remove the liquid and prevent the cheese coming through the holes of the sieve.

  52. Oh! i also wanna ask if all purpose cream considered a pasteurized cream? because i can’t seem to find any cream here in the Philippines that labels pasteurized or ultra-pasteurized cream. Thank you very much Vera!:)

  53. Marie, any cream with high fat content (33-36%) will work in this recipe.

  54. thank you very much Vera:) love your website:), amazing recipe and i get to learn a lot:)

  55. thanks! good description. have you ever tried using a sterilized handkerchief (boil and hang in sun to dry) instead of the cheesecloth? i find it easier to deal with and always have plenty sitting in my drawer…

  56. Thankz…ill tryit this weekend =)

  57. Hi, i’ve tried but i don’t know how much time after the lemon juice is added the cream has to heat?

  58. Jesus, time can vary (it depends on the heat you are giving). Just heat until the cream thickens (curdles).

  59. Hi- I’m very interested in making this. Do you know how long it will keep in the fridge?

  60. Michelle, I prefer to eat it within a couple of days. It will keep longer (about up to the expiration date of the whipping cream), but the cheese tastes best when it’s really fresh.

  61. Hi Vera,

    Thank you for this wonderful recipe. I made this a while ago and have a few questions. First, the cheese came out nicely but when I tried to beat it, the texture became clumpy, as if there were tiny clumps of butter in it. I used heavy cream (as opposed to heavy whipping cream) with fat content about 40% (that is the only type I could find here). Do you know what the problem may have been. Does it matter whether we use heavy cream or heavy whipping cream?
    Thank you again for this recipe and all your help!


  62. msmeanie, you are welcome. It’s a pity the cheese turned out lumpy during whipping. It happened because the mascarpone was overwhipped; this cheese doesn’t require a vigorous whipping, just a quick whirl (and not on the highest speed) to aerate it.
    The fat content of your cream was just fine.

  63. I made this yesterday, and put it into a homemade ice cream recipe today. It worked out well, but I couldn’t get the cream to get to the right temp using the bowl in the skillet method, so after about 40 minutes, I transfered it to a heavy saucepan over low heat and it took about a minute to reach 190. Then, my cheesecloth wasn’t tightly woven enough, I think, because the cream just leaked through. So, I put a coffee filter under the cheesecloth and that held it in. In the end though, after draining, I had lovely, creamy, sweet mascarpone, it was very exciting! Can’t wait to taste the ice cream after I freeze it.

  64. I had this plan to make April the “month of cheese” and try making four or five different cheeses and blogging about it. This one is going to have to be on my list because it looks so gorgeous and easy to make. Thanks!

  65. Hi, cud you tell me how much does this make? and how long it lasts?

  66. Hi Vera, — just wanted to let you know that I took your advice and gently mixed the cheese (just using a spoon), and it came out wonderfully! Thank you again!

  67. Hi vera ,
    I make tiramisu and eggless tiramisu cakes regulalry and would love to give this – how to make homemade mascarpone – a shot ..just want to know if i can use my candy thermometer ( its nit digital) and if 40 percent fat heavy cream can be used .

  68. Vera, this is going to be interesting for you. I made the mascarpone as instructed. It turned out luscious and creamy and with a dreamy silky texture. Wow! I patted myself on the back and proceeded to make cheesecake a la Chai Cheesecake from Zoe @ zoebakes. I substituted the cream cheese for my freshly homemade mascarpone cheese. The instruction is to “beat the cream cheese on slow until smooth”-this is what I did. Before I could blink my eye, the cheese turned to butter! LOL..It was funny but such a waste of that beautiful cheese. What happened? Can you advise me what actually happened here? With the hope that a miracle might happen in the oven I proceeded to bake and got myself a big ole lard cake..LOL. Your insight will be appreciated.

  69. Kavie, you overbeat the mascarpone. Since the mascarpone is so high in fat, it can be easily turned into butter. The mascarpone shouldn’t be whipped for a long time, all it needs is just a very brief whirl; the cheese is already smooth from the beginning, you just need to lighten the texture. When the cheesecake contains both – cream cheese and mascarpone, the cream cheese should be beaten first and quite energetically until it’s completely lump-free, and only then the mascarpone should be added and mixed just until combined and no longer.

  70. Vera, thanks so much for your advise. I’m going to give it another try next weekend, but this time I think I will just mix it up with the other ingredients with a spatula or hand held whisk instead of the my KitchenAid where it turned the macarpone to butter even as I was just beginning to beat it. Thanks!

  71. I have used your recipe for the mascarpone in one of my posts.I have linked your blog to it.

  72. hola vera…. muy interesante tu blog te felicito…soy de venezuela y no se realmente a que crema te refieres aqui se consigue solo crema de leche no se si me sirva.. tu crees?? me puedes ayudar!! esto esta buenisimo para un tiramisu!!!!

  73. Vera, I am completely delighted with your blog! Your recipes looks so good and mouthwatering! The pics are great and the stories too!
    I am a passionate baker from Brazil, also have a food blog and love to exchange recipes, ideas and food related chats!
    This homemade mascarpone caught my eyes! In Brazil mascarpone is a very very expensive cheese, and the idea of making at home is just wonderful!
    I´ll make and let you know!

  74. I was really looking forward to doing this
    FAIL. One use mo’fo FAIL.

    I had 1 inch of water, but could not get it to 190. Not even 175!
    I had a bowl, all that stuff. water kept evaporating causing me to add more BOILING water…which lowered the heat blah blah blah. I was at it for over 30 MINUTES. NOTHING.
    I’m a really good cook and familiar with this kind of thing. NOTHING but a huge disappointment as I really like mascarpone cheese.

  75. thank you so much for these instructions ….. cant wait to try it …. many at times recipes have instructions relating to bringing them to a certain temperature …… i have been trying to look for a cooking thermometer but haven’t been lucky yet ….. would be really helpful, if you could suggest certain alternative that can be used ( also wanted to know if a clinical thermometer instead)

    Thank you

  76. I tried this recipe and it works fantastically – one of the best I’ve tried for mascarpone. It’s important once the cream thickens (after you add the lemon juice) that you don’t leave it on the heat, hoping it will thicken further. Take it off the heat, leave to stand for ten minutes and then strain. It will firm up during the draining process. Thanks for posting this recipe!

  77. Sam, I’m glad it turned out well. Thank you for the feedback.

  78. Can i use whipping cream 30%?
    Thanh you :)

  79. Sylwiaduyen,

    My cream is always higher fat percentage, but I think the 30% cream should work too.

  80. I have searched and searched for a way to make marscapone. Thanks so much

  81. Hello Vera,

    I’m making mascarpone at home and wanted to clarify one thing – you have mentioned – “Once cooled completely, cover with plastic wrap and refrigerate (in the sieve) overnight or up to 24 hours.”

    I’m confused about this action, does it mean i cover the cheese & then keep it in sieve in the refrigerator or it means I cover the cheese & sieve together in a wrap? A clarification will really help as I’m planning to make tiramisu from scratch using the same.

  82. Deepali Jain, stretch a big piece of plastic wrap over the rims of the bowl. It will cover the top of the cheese in the sieve.

    Put in the fridge.

  83. I make my own creme fresh…would this work the same?

  84. Sorry…not very clear, could I heat the creme fresh instead of plain heavy cream? Would it add a depth of flavor with the tartness?

  85. Kim, I’d rather add some of the creme fresh to the mascarpone later.

  86. Sounds interesting, I have never in my life attempted making cheese, have gone through tonnes of sites. always discouraged by certain ingredients never heard of and almost never available, will try this one and let you know.

  87. Hi-

    I tried this recipe tonight… full of excitement and anticipation. I don’t know why, but I could not get the cream to get hotter than 168 in the glass bowl. I was using an anchor tempered glass bowl in a wide pan. After an extra 20 or so minutes at max heat, I had to transfer to a pot in order to finally get the cream to 190. It was enormously frustrating. I have to assume the glass itself was insulating the cream from the heat so effectively that I couldn’t get it to temperature. I did, at that point, get it to 190. I’m wondering whether you have any insight on this issue?

    Big fan of your sight.

  88. Darby,

    You are right, thick glass bowl can slow down the heating. If your sauce pan is a thick-bottom stainless one, you can heat the cream directly in the pan on low heat.

    Hope it helps.

  89. Wow, I hardly by cheese any more…this is so easy to make and you save $$$ Home made is always better

  90. Hi, I know you have clearly stated not to use ultra pasteurized cream. But I just want to know what will happen if you use UP cream? Because I can’t find any pasteurized cream.

  91. Gabriel, you can make the mascarpone with the ultrapasteurized cream without any problem. I just like the flavor of the pasteurized cream better. But even from the ultra, it will still taste better than a store-bought cheese.

  92. Hi again Vera. I have used UHT whipped cream and tried to make it today. But the result was not the same as yours. First thing first, I used cream of tartar instead of lemon juice.( I have checked online and found out that this is one of the acid coagulants that are used in mascarpone making) When I add 1 teaspoon of tartar into the cream, it didn’t curdle as you have described. I thought I haven’t added enough tartar, so I add another 1/4 teaspoon of it. But it still didn’t curdle . Is it supposed to curdle like yogurt or just becomes slightly thicker ?

    Then I just keep cooking (well, honestly without a thermometer as I can’t found one in my town) but still no trace of thickening. All it formed was a thin layer of membrane. I think the main problem is the temperature of the cream is not high enough. But I let the pan boiled. Could you help me? Thank you a lot.

  93. Gabriel, the cream of tartar is used in commercial manufacturing, but I find the aftertaste unpleasant. The quantity you used seems way too excessive. I advise you to use lemon juice. You can heat the cream in a thick-bottom stainless steel pot (it will be quicker), but make sure the heat is low, and stir the cream to heat it evenly. The mixture is supposed to look thickened, not curdled in a common sense. It has to coat the back of a spoon, just like custard when it’s done. Don’t let the mixture come to a boil. Hope it helps.

  94. Hi Vera,
    I stumbled across your site a couple days ago and have been hungry ever since! I just poured my mascarpone into my cheesecloth lined sieve and noticed that some creamy liquid is coming out… not like the whey that is usually expelled from the others cheese’s I’ve made… is this normal? or did I not use enough cheesecloth? (I did use 4 layers, but maybe it was too thin?) Thanks :)

  95. I found your site a while back and fell in love with the wonderful recipes you have posted. Mascarpone cheese is one of my favorite cheeses to bake with, but can’t always afford the price tag supermarkets place on it. When I found your recipe I tried it out immediately and was so incredibly impressed with how simple it was to make, and what fantastic results I got. I have since made as many mascarpone cheese recipes as I can get my hands on. I have a cooking blog of my own and your mascarpone cheese recipe has been featured numerous times. Thank you for one of my favorite recipes!

  96. hi…thanx a ton for this..we dont get mascarpone here…and delhi is too far to be able to cart it from…goint to attempt tiramisu…eggless for the first time so needed that 1st gr8 step…

  97. Ange, sorry I missed your question. It’s normal if there’s not too much liquid seeping through.

    Autumn, thank you very much for your kind words! I am so glad you liked the cheese.

    Shalini, you are very welcome. Good luck with the tiramisu.

  98. hi,made the mascarpone…amazing…turned out much better than the one from a tub and we made the eggless tiramisu.Rocked absolutely!…my blog post linked to your page..

  99. What did I miss here?! This thing (that’s now been on the stove for the last 65 minutes!!!) is NOT thickening at all .. where are the curdles? The cream I found was 33%, was that a problem? :S Extremely disappointed with your recipe!!!

  100. IME, you are simply not giving enough heat. What kind of bowl are you using? If it’s a thick-sided one that doesn’t conduct heat well (glass, for example), it can take long time to reach the desired temperature. You can transfer your cream in a stainless steel saucepan or pot and heat it gently directly on the stove, just stir it constantly. And don’t expect the curdles, only some thickening (read through others’ comments and answers). The recipe works, believe me.

  101. Thanks for the response .. I used stainless steel… possible problem?! After all that over an hour of trying to get the cream thicken, I boiled the pot directly on the stove! Then it thickened just a tiny bit, but not enough to become like mascarpone! Anyhow … lesson learned, good luck with your cookings/bakings …

  102. IME, as I said there were not enough heat, you should have increase the heat under your skillet. My stove is gas one and thus very responsive, but if yours is electric it can be trickier to control the heat. And the most important, the cream will become like mascarpone only after cooling and prolong chilling in a cheese-cloth lined-sieve. Maybe, it’s not too late to try salvage yours? Heat again, cool and chill it in a sieve to give it a chance to thicken.

  103. Hi Vera,

    Thanks a ton for posting this. This cheese is just too much costly, if I am not wrong its about 200Rs/100gms. Phew I can make it at home now :). You have mentioned that cream should be organic (preferably), I have frozen cream and I believe it non-dairy (in-organic) and is sweet as well (I use it for frosting cakes). I don’t think it will be a good choice for making this cheese isn’t it? Can I use packaged fresh cream (one that comes in tetra pack)for this?

  104. To add more in above comment, is it ok to use such a cream to make panacotta?

  105. Vinit, I wouldn’t recommend you to experiment with the frozen not-dairy cream, but the fresh cream will certainly work if it has 34-35 % fat (the whipping cream). You can use any cream to make panna cotta since it’s set with gelatin, but you will get the best flavor from the whipping cream. If you use sweetened cream for panna cotta, adjust the sugar in the recipe accordingly. Hope it helps.

  106. Thanks for reply Vera.
    Its soy based, vegetable fat cream. It has 16% of fat. I’ll look out for some fresh cream for cheese and try out panacotta with this non-dairy cream.

    Thanks once again I shall post my trial very soon :)

  107. Hi Vera,

    Here is my version for this cheese :) I have never tasted it before, so I don’t know how should it really taste? The one I made tastes creamier and buttery.

  108. Hi, i tried your recipe and used 2 coffee filters instead of cheesecloth to sieve. But I didn’t get any whey after overnight in fridge. The coffee filters were damp but no liquid on the bowl used to catch the drip. Please advise. Thanks.

  109. Megan, did your mascarpone thicken to the right consistency? If it didn’t, you most likely undercooked the cream.

  110. can i also use fresh cream because where i live 20ml of cream costs $20?????

  111. Hi Vera,
    I tried to make the mascarpone, but I made the mistake of making a double boiler out of a dutch oven and an oven safe glass bowl.

    I followed your instructions but when the cream did not curdle my first instinct was the temperature was not right and sure enough that was the case.

    I then tried to heat it more in the same container with more lemon juice and that did not work then I saw that in one of your replies you mentioned not using a glass container so I switched to a cookware which did warm up the cream nicely yet no curdles.

    I tried again with the cream in the cookware on the stovetop instead of the double boiler yet no curdles.

    Finally I was so tired I left the cookware with the cream on the countertop overnight and went to bed; it wasn’t a very warm night here in San Francisco bay area.

    Now I have a bowl of cream with lots of lemon juice and I don’t know what to do with it.

    Can you help salvage the cream or help me make mascarpone out of it?


  112. Sarah, if your cream tastes sour now because of the extra added lemon juice, then you won’t be able to make mascarpone out of this (mascarpone is not suppose to taste sour). As for the curdles, I answered many times, that you shouldn’t expect curdling per se. Cream has just to thicken. After overnight refrigeration in the cheesecloth-lined sieve, it should look like mascarpone.

  113. Thank you so much for this great recipe! Mascarpone cheese is just so expensive! Bless you dear!

  114. Dear Vera,
    Thanks for your response.
    I meant the cream did not thicken at all and while pouring the cream through the cheesecloth lined sieve.all the cream ended up in the bowl under the sieve.
    The cream was not thick enough and poured right through 4 layers of cheesecloth lined sieve.
    The cream is indeed sour because of all the lemon juice i added to it.
    Do you think this mixture can be repurposed for something besides mascarpone or should i toss it.
    Also I used half a gallon of cream, so it would be nice if i can get some use out of it…even if its not mascarpone.


  115. Sarah, you can use it for making crepes/pancakes or cream scones. What was the fat content of the cream you used? If it had enough fat then I can only think that you underheated it.

  116. Dear Vera,
    I used the Producers Heavy Whipping Cream.
    The box does not state the fat% per se, but the following are nutrition facts:
    Serving size 1 tbsp – calories 60, fat calories 50.
    Total fat 6 g – 9%
    saturated fat 3.5g – 19%

    Also, wanted your thoughts on… since the cream is sour due to all the lemon juice I added, can I make sour cream with it?:)


  117. Hi Vera,

    Thank you for sharing this recipe. I have already been making this for several times and it taste wonderful! However, for some odd reason I find that no matter how long I heat the cream it won’t reach the desired 190F temperature. I settled for 170F and it still turned out lusciously creamy. Please advice if I am doing it wrong despite the favorable results.


  118. Hi Vera,

    I tried this couple of times. Everytime it is a disaster. After sitting in the fridge it becomes hard and looks OK. But when i tried to whip it gently at room temperature it becomes grainy. Everytime it is the same problem. My heavy cream doesn’t say the fat content. BUt i’m sure it is not ultra-pasteurized. It says 100% natural manufacturing cream.
    Please please help me.

  119. Rams, manufacturing cream has over 40% fat content. That’s why it’s very easy to overwhip and turn it into butter. You don’t have to bring it to the room temperature. Whip it just for a few seconds gently, just to aerate it.

  120. You need commerical whipped cream to make *Homemade* Mascarpone cheese. Sounds crazy!
    Why didnt you start from milk ?

  121. @Typical, my last comment was a response to the previous commenter who did try to use commercial whipped cream. Nowhere in my recipe I suggest to use it.

  122. Hello,

    I have been searching throughout Google for the longest time to make my own mascarpone/cream cheese, and this absolutely fits my needs! Thank you first of all and second, have you tried this with a non-cow dairy alternative? I tried used canned coconut milk, so far no luck, and currently experimenting with canned goat milk. Being lactose intolerant and gluten allergic my options are very limited. Do you have any tips of the trade?

    Any advice is greatly appreciated!

  123. Just wanted to say “Thanks”…could not find whipping cream that was not ultra-pasteurized so I decided to take a gamble and try it anyway. It turned out awesome and the tirimisu was excellent. My italian in-laws were thrilled and licked the bowl clean.

    Also, I made the ricotta for the cannolis. What an unbelievable difference it made! Thanks for the excellent recipes! I added the leftover marscapone cheese to the homemade ricotta and then lighten it with a little whipped cream…..divine!

  124. Hi, Vera. I have followed your recipe closely and I succeeded in making mascarpone! Thank you very much! Of course, I have tried making it before and not prevailed, but you never try, you’ll never know.

    For those who have doubts, DON’T expect the cream will curdle like yogurt. It will thicken, but not a lot. So if your cream doesn’t curdle like yogurt, don’t think you have failed. Continue the procedure and you will likely succeed. One thing to note too, the whey yield from the cheese won’t be a lot. Depends on the amount of cream you have used, you will yield 1 to 3 tbsp of whey for 500ml to 1000ml of cream. But it is common to have little amount of whey.

  125. Vera, I read Sarah’s question (Sept. 9, 2012) about salvaging the cream with lemon juice. She could have sweetened the mixture and frozen it for lemon sherbet. Crushed pineapple could be added. I never throw anything away.

  126. I can’t wait to make this! Thank you so much for the clear directions and explanations.

  127. This looks really great! How much mazcarpone will this make? How many grams?

  128. Hi Vera,
    Question… after pouring the cream onto the cheesecloth, there was no liquid oozing through… not a drop. The cream has cooled so I place it into the refrigerator and so it seems to be setting OK… Should I be concerned that there was not liquid coming through the cloth?

    Also, what should this cheese taste like? Thanks for your wonderful site!

  129. Aneesha, it makes about 12 oz (340 gram).

  130. Ronnie, if the mascarpone is setting nicely, you shouldn’t be concerned about whey not pouring. It doesn’t produce much whey anyway. It could be all absorbed by the cheesecloth.

    Mascarpone tastes sweet as cream. It doesn’t have a tang that farmer’s cheese has.

  131. Watched an Iron Chef with mascarpone the other night and wanted to try it! Sigh … not available anywhere near where I live (no real surprise there).

    Just doing a random search … found this and was THRILLED. Lots of good reviews so I’m giving it a try. Lucky for me, no shortage of fresh cream around here though! :)

  132. Can I know for how long his mascarpone will last in the fridge? please! :-)

  133. Hi can I use a muslin cloth instead of a cheesecloth?

  134. Vera, loved the recipe and it is just perfect. I have done twice and it improved a lot the second time specially I have used coffee filter instead of the cheesecloth. Thank you so much :)

  135. I have made this delicious recipe twice. The first time I used the water under the pan method. It took at least twenty-five minutes. Today, I simply brought the cream to a boil, stirring almost constantly, put in the lemon juice and then simmered it for a few minutes……So much easier.

  136. Hi Vera,
    It s good to see so many happy respondents here. You mentioned somewhere that full fat cream can be used. Is it same as heavy/ double cream?

  137. If only I ate cheese,

  138. I’ve tried it before and its delicious :) thank you for the recipe. I want to double it now, can you tell me if i need to double the lemon juice as well or do i use the same amount?

Leave a Reply

Please, before posting a question, read the recipe and the comments above. It is very possible that your question has already been answered. Thank you!

Home page | About | Contact | Links | Archives | Awards | Subscribe | Artsy sweets

The whole site is protected by Copyright.
It is forbidden to reproduce any part of this site, in any form, without prior written permission from the author.

© Copyright Baking Obsession 2007-2014