Mascarpone is that deliciously rich and creamy Italian cheese that is a must for making Tiramisu and lots of other delicious desserts. Here’s how to make your own homemade mascarpone cheese so easily at home.
What is mascarpone cheese?
Mascarpone is a rich and creamy Italian cheese that’s used in both sweet and savoury recipes. It originally hails from the Lombardy region of Italy and is made from cow’s milk.
It’s pronounced as mas-car-pony in case you are wondering.
What’s the difference between mascarpone and cream cheese?
Mascarpone is richer and softer than standard cream cheese. It also has about double the fat content which is what gives mascarpone that wonderful velvety mouth feel.
Ingredients for mascarpone cheese
- Double cream (heavy cream in USA)
- Single cream (light cream in USA)
- Vegetarian rennet
You can use just double cream to make mascarpone, but by using a mixture of double creram and single cream you make this slightly lighter version which I just love.
Use lemon juice instead of vegetarian rennet. The only reason I am using rennet is that I’ve been making lots of cheeses lately and happen to have it in the larder.
How to make mascarpone
- Heat the cream (or in my case mixture of both creams) in a small pan to 82C/180F.
- Stir in the rennet mixed with a little water (or lemon juice) and keep the cream at this temperature for 10 minutes.
- Pour mixture into a muslin lined sieve and allow to drain
- Pop this into the fridge for 6 hours or overnight to drain further and firm up
How long will homemade mascarpone keep?
This homemade cheese will keep for up to a week in the fridge. Make sure that you keep it in a jar/box with lid so that it doesn’t absorb any aromas from other items in the fridge.
You can freeze homemade mascarpone for up to 2 months. Just give it a jolly good stir to bring it together again once it defrosts.
How to use mascarpone cheese
Italian tiramisu dessert (above) has to be the most famous use for this gorgeously creamy cheese.
It can be used in savoury dishes too like lasagne
Mascarpone is perfect for using is simple strawberry tarts (see photo above)
Use it in a cheesecake
Mascarpone makes the perfect addition to frostings too.
Looking for more homemade cheeses you can make at home? Then check these recipes out before you go;
Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.
Homemade Mascarpone Cheese
- 450 ml single cream
- 150 ml double cream
- 2 drops rennet mixed into 1 tbsp cooled boiled water
- Heat the creams to 82C/180F and stir in the rennet and keep at this temperature for 10 minutes
- Pour into a muslin/cheesecloth lined sieve over a bowl and let drain for 1 hour
- Place in the fridge for 6 hours or overnight to drain completely and firm up