This easy recipe delivers incredible results with rich, creamy mascarpone! By making it from scratch, you’ll get more flavor, better value, and a fun hands-on experience in the kitchen.
INGREDIENTS
- 3 cups heavy cream
- 1 tablespoon freshly squeezed lemon juice
INSTRUCTIONS
- Wash the lemon and juice 1 tablespoon of lemon juice, then set it aside.
- Prepare a vessel for storing the mascarpone overnight. Use a medium-sized deep saucepan, a tea towel (or paper towel), and a fine mesh strainer. Set the strainer over the saucepan or another bowl, lining it with the towel. Set aside.
- Add the heavy cream to a medium-sized, heavy-bottomed saucepan. Heat over low-medium heat for 13-15 minutes, stirring often until it reaches 185°F.
- Remove from heat (keeping the burner on) and stir continuously for 5-7 minutes, until the temperature drops to 140°F.
- Return the mixture to the burner and heat again over low-medium heat until it reaches 185°F (about 7 minutes). Adjust the heat to maintain the temperature around 185°F or just below.
- Add the lemon juice, stir, and cook for an additional 3 minutes. Remove from heat (turn off the burner) and stir until the temperature reaches 140°F (about 9-10 minutes).
- Let the mixture cool on the countertop for about 25 minutes.
- Transfer the cooled mixture into the tea towel-lined strainer using a rubber scraper to ensure you get all the mixture. Place the strainer over a bowl.
- Chill in the fridge for 24 hours. Don’t rush this step—it makes a big difference!
- The yield is just under 2 cups of mascarpone.
Optional: For a smaller batch, use 2 cups of cream and 2 teaspoons of lemon juice to yield about 1 ¼ cups of mascarpone.
