Description
Make ultra-creamy, fresh mascarpone at home with just 2 ingredients. It’s cheaper than store-bought, ready with minimal effort, and perfect for tiramisu, pastas, desserts, and breakfast recipes.
Ingredients
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2 cups (500 ml) heavy cream (35% fat or higher)
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1 tablespoon lemon juice (or white vinegar)
Instructions
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Heat the heavy cream in a saucepan over medium-low heat until it reaches 185°F / 85°C. Do not boil.
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Add the lemon juice and stir gently. The cream will slightly thicken.
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Simmer on low heat for 3–5 minutes, stirring occasionally.
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Remove from heat and let cool for 30–45 minutes.
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Line a sieve with cheesecloth and place it over a bowl.
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Pour the mixture into the cloth and refrigerate for 8–12 hours to drain.
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Transfer to an airtight container and store in the fridge for up to 5 days.
Notes
If mascarpone is too soft, strain longer.
If it tastes too tangy, reduce lemon juice next time.
For best texture, use full-fat cream only.
Perfect for tiramisu, creamy pasta, frostings, dips, and fruit desserts.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dairy, Homemade Basics
- Method: Stovetop + Refrigeration
- Cuisine: Italian
Nutrition
- Serving Size: 2 tbsp (30g)
- Calories: 120
- Sugar: 1g
- Sodium: 10mg
- Fat: 12 g
- Saturated Fat: 7g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 1g
- Cholesterol: 40mg