Mascarpone cheese is a fresh cheese of Italian origin, known for its creamy texture and its mild, slightly sweet flavor. Unlike other cheeses, it is made from cream and an acid (in this case, lemon juice), without the need for rennet or fermentation. This homemade recipe lets you make an authentic mascarpone, ideal for preparing classic desserts like tiramisu, but also for enriching sauces, fillings, or simply spreading on toast with a touch of honey or olive oil.
Its preparation is simple, although it requires patience: the cream is heated at controlled temperatures, the lemon is added to achieve coagulation, and it is left to drain for 24 hours to get the perfect consistency. The result is a versatile cheese that works well in both sweet and savory preparations. If you are looking for a fresh, creamy cheese with an artisanal touch, this recipe is for you. Plus, by making it at home, you control the ingredients and avoid preservatives.
Are you ready to make it? Follow the steps and enjoy a homemade mascarpone cheese, perfect for surprising your guests or treating yourself at home.
Prep
180 min
Cook
10 min
Servings
12
Calories
123 kcal
Put the cream in a pot and heat up to 85º C.
Remove it from the heat and stir. Let it lower its temperature to 55º C.
Reheat it, now up to 80ºC and add the lemon juice.
Let it cool to 55º C, then cover it with plastic wrap and with a fork make some holes in the film.
Refrigerate for about 3 hours.
Strain the cheese through cheesecloth and let it decant for about 24 hours.
