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Homemade Mascarpone (2 Ingredients!)

Rich, silky mascarpone made simply from cream and lemon juice in just one day.
Prep Time10 minutes
Total Time10 minutes
Servings: 16 servings

Ingredients

  • 500 g fresh whipping cream
  • 1 tablespoon fresh lemon juice

Instructions

  • Pour the 500 g whipping cream into a large saucepan and warm it over low heat, stirring gently, until it reaches 185°F (85°C), about 3 minutes.
  • Remove the pan briefly from the heat, add 1 tablespoon fresh lemon juice, then return to low heat and stir for 2–3 minutes until slightly thickened.
  • Line a sieve with a tea towel or 3–4 layers of cheesecloth and set it over a bowl. Pour the warm cream into the lined sieve to drain; only a few drops should pass through to the bowl.
  • Cover the draining cream and refrigerate for 24 hours to set; the mascarpone is ready when it has a rich, creamy texture.

Equipment

  • Saucepan
  • instant-read thermometer
  • sieve
  • tea towel or cheesecloth (3–4 layers)
  • bowl

Notes

  • Store in an airtight container in the refrigerator.
  • Use within 3–4 days for best quality.
  • Do not freeze the finished mascarpone.