Homemade mascarpone cheese


You need –

  • Thick/heavy cream – 3 cup
  • Lemon juice – 2 tablespoon

Yields about 450 grams of cheese



How to –

In a heavy bottom sauce pan; pour the cream and gently heat through till the temperature reaches 180 degrees on a candy thermometer and the cream will now start to simmer.

Now add the lemon juice and stir constantly as you don’t want to burn the cream. Cook for about 8-10 minutes. The cream will now thicken.  Remove from the heat and let it cool completely. The cream will thicken up even more as it cools.

Line a colander with cheesecloth and strain the mixture. Place the colander over a bowl and refrigerate for at least 8 hours.

Enjoy the freshly made cheese! If not using immediately you can refrigerate the cheese in an airtight container for up to 4-5 days.


Mascarpone cheese recipes :-


11 thoughts on “Homemade mascarpone cheese

  1. Homemade mascarpone cheese..that’s truly amazing. Never knew that its so simple to make this yummy cheese at home. Thanks for sharing dear. Btw loved the clicks especially the sliced lemon one;)

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