Ingredients for Homemade Mascarpone Cheese
- Heavy Whipping Cream
- Lemon Juice
How to Make Homemade Mascarpone Cheese
- In a medium saucepan, gently heat the heavy cream over medium-low heat until it reaches 175-180°F (80-82°C). Use a thermometer to monitor the temperature precisely.
- Remove from heat and stir in the citric acid until completely dissolved.
- Pour the mixture into a clean blender and add the whole milk.
- Blend on high speed for 1 minute, then immediately transfer to a fine-mesh sieve lined with cheesecloth set over a bowl. Let it drain undisturbed for at least 4 hours, or preferably overnight, in the refrigerator. The longer it drains, the thicker it will be.
- Once drained, gently transfer the thickened mascarpone to an airtight container. Refrigerate for at least 2 hours before using to allow the flavors to fully meld.
- Enjoy your homemade mascarpone in your favorite recipes!
Chef's Tip for Extra Flavor
Small additions can make a big impact! Try a sprinkle of fresh herbs, a dash of your favorite spice blend, or a squeeze of citrus just before serving to really enhance the flavors of your dish.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
0g
Fat
45g
Carbs
0g