Forktionary

Mascarpone Cheese Make Your Own Substitute Recipe

Indulge in the rich, creamy texture of homemade mascarpone cheese at a fraction of the store-bought price! This surprisingly simple recipe takes just 35 minutes of cook time and yields a decadent cheese perfect for topping desserts, pasta dishes, or enjoying on its own. Skip the expensive grocery store versions and make your own luxurious mascarpone today!

Prep Time 10 mins
Cook Time 35 mins
Calories 3284.4 kcal
Protein 39g
Rating 3.8 (5 Reviews)
Mascarpone Cheese Make Your Own Substitute 16

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Mascarpone Cheese Make Your Own Substitute

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Mascarpone Cheese Make Your Own Substitute? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Mascarpone Cheese Make Your Own Substitute

  1. Place a stainless steel bowl inside a larger saucepan. Ensure the bowl doesn't touch the bottom of the saucepan.
  2. Fill the saucepan with enough water to come halfway up the sides of the smaller bowl.
  3. Remove the smaller bowl.
  4. Place the saucepan on medium heat and bring the water to a gentle boil.
  5. Pour 2 cups of heavy cream into the stainless steel bowl.
  6. Carefully place the bowl back into the saucepan, ensuring the water is simmering and not boiling rapidly. The bottom of the bowl should sit above the waterline to prevent scorching.
  7. Heat the cream, stirring occasionally, until it reaches 190°F (88°C) using an instant-read thermometer.
  8. Remove the bowl from the saucepan and stir in 2 tablespoons of white wine vinegar or lemon juice. Continue stirring gently until the cream begins to thicken and curdle.
  9. Cover the bowl and let the curds rest for 10 minutes to firm up further.
  10. Line a fine-mesh strainer or colander with dampened cheesecloth or several layers of coffee filters.
  11. Place the strainer over a bowl and carefully pour the curdled cream into the lined strainer.
  12. Allow the mascarpone to cool completely to room temperature.
  13. Cover the strainer tightly with plastic wrap and refrigerate for at least 24 hours, or up to 48 hours, to allow excess whey to drain completely and the cheese to firm.
  14. Once fully drained, transfer the mascarpone to an airtight container and refrigerate.
  15. Use your homemade mascarpone within 3-4 days for the best flavor and texture.

Nutrition Information (Approximate per serving)

Sodium

15 g

Sugar

4g

Fat

1096g

Carbs

8g

Recipe Categories (Choose a category and find related recipes!)

Sweets & Sides Desserts European Italian American Vegetarian Gluten Free Baking

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Preparation 5 Ingredients Or Less Condiments Etc Eggs Dairy Easy Dietary Cooking Mixes