Homemade Mascarpone Cheese

Only 2 ingredients needed for this creamy homemade mascarpone cheese and less expensive than store bought. It's perfect as a spread or use in sweet or savory dishes

Course Appetizer, Breakfast, Brunch, Dessert, Side Dish

Cuisine Italian

Keyword homemade cheese, homemade dairy, homemade mascarpone, mascarpone cheese

Prep Time 10

Resting Time 12

Total Time 12 10

Servings

Calories 103kcal

Ingredients

2 cups Heavy Cream chilled
2 tablespoons Lime Juice

US Customary - Metric

Instructions

Pour the heavy cream into a saucepan and heat over medium-low heat until it reaches about 185°F (just before boiling). Stir occasionally
Remove from heat and stir in the lemon juice. Let sit for 5–10 minutes until slightly thickened
Place a colander over a bowl and line it with cheesecloth
Pour the mixture into the cheesecloth. Cover and refrigerate for 12–24 hours to allow it to drain and thicken
Transfer the mascarpone to a container and refrigerate until ready to use
Enjoy!

Notes

- Do not boil the cream, or it may curdle
- The longer it drains, the thicker the mascarpone becomes
- Use fresh lemon or lime juice for best results
- Texture should be smooth and spreadable, not fluffy

Nutrition