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Homemade Mascarpone

After a number of consecutive weekends away, it was such a relief to be home this weekend.  There is something about two whole days stretching ahead of you with very little planned.  Rob and I enjoyed fresh oysters and happy hour at Jax, a trail run at Matthew Winters, a visit to Little Man Ice Cream, and some gorgeous Colorado sunshine.  I also finally got back in the kitchen and feel so much more like myself.  Hello, March!

When I read this recipe for homemade mascarpone, I couldn't wait to give it a try.  Homemade Ricotta was so simple and a huge success and I had high hopes that the mascarpone would be similar.... and it was. This comes together in about 20 minutes and then sits overnight. In the morning, you have mascarpone! There is something so amazing to me about making something at home just seems impossible to make.

We enjoyed a leisurely breakfast today of toast spread with mascarpone, drizzled in honey, and covered with sliced berries.  My inspiration was Panaficio, a favorite spot of mine on Charles Street in Boston, where they serve Formaggio, which is essentially what I made.  After finishing my toast, I proceeded to just dip strawberries into the mascarpone.  Serve it as you'd like, but definitely don't miss this recipe!

Homemade Mascarpone
Recipe from Two Tarts
Yield = 1 1/2 cups (approximately)


2 cups heavy cream (pasteurized is preferable to ultra-pasteurized, but ultra-pasteurized worked for me)
1 tbsp fresh lemon juice
candy thermometer



Heat the cream over low heat in heavy-bottomed saucepan until it reaches 190° F.  While the cream is heating, stir it to ensure the bottom doesn't scorch.  At 190° F, the cream should be gently simmering.  Add the lemon juice to the cream, stir frequently, and continue to heat the cream at 190° F for 5 minutes.  The cream will thicken so that it coats the back of your spoon, but no visible curds will form.

Remove the saucepan from the heat and allow it to cool for 30 minutes.  While the cream cools, line a sieve with four layers of dampened cheesecloth and set it over a bowl.  Once cooled, pour the cream into the sieve and allow the cream to drain and cool completely.  Only about 1-2 tablespoonds of liquid will drain out.

Leave the cream in the sieve with the bowl underneath, cover it with plastic wrap, and put it in the fridge overnight.  The next day, remove the mascarpone from the sieve and store for up to 10 days.

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Reader Comments (14)

Hello SUMMER, is that you, it's me Talley.

Wow, this post really makes me think summer is right around the corner, with picnics in the park and berries for breakfast every morning. I loved making homemade ricotta and this looks just as good and as easy. Thanks for sharing.

March 5, 2012 | Unregistered Commentertalley

Talley, I am just so desperate for warm weather that I bought berries over the weekend and made this. I know they aren't in season, but I just couldn't resist. You'll love this - so easy to make and so tasty. It is all I can do to stop myself from eating it by the spoonful....

March 5, 2012 | Registered CommenterDarcy Eden

This is beyond exciting! Seriously, I cannot wait to make this. And then I think i'll need to make a tiramisu. Yum.

March 5, 2012 | Unregistered Commenterali

That looks SO good! I love your tablecloth too [:

March 5, 2012 | Unregistered CommenterRIkki

I'm making this right now! Very excited for the morning. Will report back tomorrow.

My cousin is coming over with her friend at 10:30. I'm going to serve this with Talley's cream scones. Cannot wait. Your pictures are making me drool.

March 5, 2012 | Unregistered Commenterali

Ali, I can't wait to hear what you think! It never ceases to amaze me how some things are so simple that you'd never expect. I hope you like it. And tiramisu - great idea.

Rikki, thanks for stopping by and leaving a comment! The tablecloth t is actually a placemat and thanks!

March 5, 2012 | Registered CommenterDarcy Eden

Ok, oh my gosh, so delicious! I was worried I was going to eat it all before my cousin and her friend arrived. And then they texted and said they were going to be 15 minutes late, and I started panicking. SO delicious. Huge success with everyone. I pointed them to your blog, as well as Talley's for the scone. Thank you thank you!! So much fun to make these sorts of discoveries.

March 6, 2012 | Unregistered Commenterali

I've been dying to go to Jax! Just can't seem to make it there. The mascarpone looks beautiful. I'm going to give it a shot asap! Should the texture be a little softer than cream cheese?

August 22, 2012 | Unregistered CommenterSnow

Thanks for your comment! I'd say the texture is almost identical to cream cheese. It softens (like cream cheese) if left out of the fridge for a bit. Let me know if you make it!

August 22, 2012 | Registered CommenterDarcy Eden

Great success! I've made it twice now and the second time as icing for a peach cake. It's amazingly simple and very satisfying to make your own cheese!

August 28, 2012 | Unregistered CommenterSnow

Yeah! So happy to hear this. I couldn't agree more about how satisfying it is to make your own cheese. Have you tried making ricotta yet? Warning - it is addictive.

August 28, 2012 | Registered CommenterDarcy Eden

I have done the ricotta and a couple of days ago I made paneer...I'm realizing for many of these new cheeses it's just about slight changes for heat and time. It's amazing the different products you can get. And you are right, it's very addictive!

August 29, 2012 | Unregistered CommenterSnow

Looks delicious! I have been making it today, but it's still looking pretty liquid even after cooling in the pot for 1/2 an hour. I'm afraid to strain it and have it all strain through! Should I add more lemon juice or something? Help!

June 15, 2013 | Unregistered CommenterTracey

Tracey, I just saw your comment and hope I am not too late to respond! Did the mascarpone thicken at all? Did you try straining it? I think you'll be surprised by how much it will thicken overnight and how little liquid actually will drain out. Please let me know if it worked out for you!

June 15, 2013 | Registered CommenterDarcy Eden

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