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!




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)



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.