I’m going to demonstrate how to make handmade mascarpone, often known as Italian-style cream cheese, which is quite like to conventional cream cheese but is actually much, much better. Even while it isn’t quite as sour, it is richer and indulgent. This recipe couldn’t be simpler and only calls for two ingredients. You can use it as a basic spread for bread or in classic desserts like cheesecake or tiramisu.
| Prep Time: | 5 mins |
| Cook Time: | 5 mins |
| Additional Time: | 8 hrs 50 mins |
| Total Time: | 9 hrs |
| Servings: | 14 |
| Yield: | 1 3/4 cups |
Ingredients
- 2 cups heavy cream
- 1 tablespoon lemon juice
Instructions
- Gather all ingredients.
- ALLRECIPES / SONIA BOZZO
- Pour heavy cream into a heavy-bottomed saucepan. Bring cream to 185 to 190 degrees F (85 to 88 degrees C) over medium heat, stirring occasionally.
- ALLRECIPES / SONIA BOZZO
- Reduce heat to medium-low and stir in lemon juice. Cook, stirring, for 3 minutes, maintaining the temperature at 185 to 190 degrees F (85 to 88 degrees C), then turn off the heat. The mixture should coat the back of a spoon.
- ALLRECIPES / SONIA BOZZO
- Whisk well and let cool for 30 minutes.
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- Transfer into a clean towel-lined strainer. Cover top with plastic wrap, pressing down gently onto the surface of the cream, and let cool to room temperature, 20 to 30 minutes more.
- ALLRECIPES / SONIA BOZZO
- Chill in a refrigerator for 8 hours, or overnight.
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- Remove plastic wrap and store in a sealed container or use immediately.
- ALLRECIPES / SONIA BOZZO
- Use heavy cream that contains 35 to 40% butterfat.
- If not using a thermometer, this should be the lowest of possible simmers, as in barely any tiny bubbles breaking the surface.
- This is the thick, dense, firm version of mascarpone, and once chilled has a slightly grainy appearance on a knife, but should be completely smooth on the palate.
Reviews
Have made it several times. First time, didn’t cook long enough with lemon juice, but was softer and very tasty. Since then,I cook longer, let drain overnight in fridge (covered), then enjoy. Family can’t tell the difference between cream cheese and this, but I can and will continue to make this. Lovely to just keep for a schmear on a cracker!
I made this twice, first time it was still pretty loose, second time I made it 1.5x the recipe and it 100% totally didn’t set up. What could I be doing wrong? And how can I fix it?
Living in Philippines, mascarpone is outrageously expensive, so I do my own mascarpone and savoiardi, to treat my family with tiramisu. This recipe is the best I have found so far…
Perfect recipe!
Be careful! Be VERY-VERY careful! Making this recipe will cause you to acquire a diabolical urge to keep your refrigerator filled with several pints of heavy whip cream and fresh lemons at all times!! It’s so ding-dong-dang yummy!!!! I’m afraid to make Chef John’s other cheese recipes! 😉
This cheese is far superior than store bought. It’s super easy to make, during the process and after you can add whatever flavor you wish. Chef John has the best recipes and I never have any problems with making whatever he posts. He mentions a soft creamy version of mascarpone. I would love for him to either post another recipe or even post in the comments about how to create this type of mascarpone. Regardless, I love the cheese and many other recipes. Thank you Chef John.
This was a perfect Mascarpone for my tiramisu. I made it a couple days before I had to assemble and loved it. I will go back and make some for spreading on toast etc… Thanks for sharing!
I followed the recipe exactly and was rewarded with the best mascarpone I’ve ever had. It had a lovely, subtle tanginess, and a decadently luxe texture. No salt or any other enhancements were needed, but I might try a lightly sweetened & vanilla-ed version the next time I make it.