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Home » Larder Basics » Homemade Mascarpone Cheese (+Video!)

Homemade Mascarpone Cheese (+Video!)

Author: Karon Grieve Published : May 2021

Recipe
homemade mascarpone
homemade mascarpone
homemade mascarpone cheese

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.

homemade mascarpone cheese in bowl

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. double cream, single cream and rennet

Ingredients for mascarpone cheese

  • Double cream (heavy cream in USA)
  • Single cream (light cream in USA)
  • Vegetarian rennet

Alternative ingredients

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.

heating the cream
straining the cream
leaving mascarpone overnight in the fridge

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
strawberry tart with bowl of mascarpone behind

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.

tiramisu dessert

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.

larder links

Looking for more homemade cheeses you can make at home? Then check these recipes out before you go;

Homemade labneh/yogurt cheese (+Video!)

Easy homemade halloumi cheese

How to make ricotta cheese (+Video!)

Traditional Scottish crowdie cheese

How to make Greek style feta cheese

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.

Photos And Tips AboveMost of my recipes have step by step photos and useful tips plus videos too, see above.
homemade mascarpone cheese in bowl

Homemade Mascarpone Cheese

Karon Grieve
Deliciously rich and creamy mascarpone is perfect for so many recipes and super easy to make
No ratings yet
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Prep Time 5 minutes mins
Cook Time 10 minutes mins
Total Time 15 minutes mins
Course cheese
Cuisine Italian
Calories 1832 kcal

Ingredients
 

  • 450 ml single cream
  • 150 ml double cream
  • 2 drops rennet mixed into 1 tbsp cooled boiled water
Metric – US Customary

Instructions
 

  • 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

Video

Notes

Use all double cream for a heavier version of this mascarpone
Use lemon juice (2 tablespoons) instead of the vegetarian rennet that I’ve used.
This will keep in the fridge for up to a week and you can freeze it for 2 months.

Nutrition

Calories: 1832kcalCarbohydrates: 18gProtein: 13gFat: 195gSaturated Fat: 122gCholesterol: 705mgSodium: 210mgPotassium: 551mgFiber: 1gSugar: 1gVitamin A: 6764IUVitamin C: 4mgCalcium: 408mgIron: 1mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I’m using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
Tried this recipe?Mention @LarderLove or tag #LarderLove

Filed Under: ALL RECIPES, Larder Basics

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Comments

  1. restaurantthatdeliversnearme.website says

    May 14, 2021 at 2:53 pm

    Great recipe. Thx

    Reply
    • Karon Grieve says

      May 17, 2021 at 1:32 pm

      Thanks
      K

      Reply

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