Making homemade mascarpone cheese is easier than you might think. You only need two ingredients, a kitchen thermometer, and a little patience to get a fresh, creamy mascarpone with a delicate flavor and rich texture.
This homemade mascarpone cheese recipe is made with high-quality heavy cream and a small amount of lemon juice or citric acid. There is no need for rennet, special cultures, or complicated equipment. The most important steps are heating the cream to the right temperature, adding the correct amount of acid, and letting the mixture drain slowly in the refrigerator.
Mascarpone is a traditional dairy product from Northern Italy, widely used in both sweet and savory recipes. Its smooth, velvety texture makes it perfect for classic Italian desserts such as tiramisu, but also for creams, fillings, pasta sauces, and many other dishes.
Unlike many traditional cheeses, mascarpone is not made with milk curds and animal rennet. It's made by gently heating heavy cream and acidifying it with lemon juice or citric acid. For this reason, homemade mascarpone has a simple ingredient list and a naturally rich, creamy consistency.
Follow this step-by-step recipe to learn how to make mascarpone cheese at home. With just a few precautions, you will get a fresh and delicious homemade mascarpone, perfect for preparing authentic Italian recipes.
Jump to:
Ingredients
Prep Time: 10 Min | Cook Time: 15 Min | Resting Time: 1 Hour at room temperature + 12 to 24 hours in the refrigerator | Yield: about 300 g (10.5 oz / about 1 ½ cups) homemade mascarpone cheese
- 500 ml (2 cups) heavy cream, with at least 35% fat, ideally 36–40%
- 2 g (½ teaspoon) citric acid, dissolved in 5 ml (1 teaspoon) warm water
OR
- 7 ml (1 ½ teaspoons) freshly squeezed and filtered lemon juice
Kitchen Tools and Equipment
- To make homemade mascarpone cheese, you need to heat the cream gently and accurately. For this reason, a kitchen thermometer is essential. The cream must reach 82°C to 85°C (180°F to 185°F), without boiling.
- If using lemon juice, you will also need a citrus juicer and a fine mesh strainer to remove any pulp or seeds. If using citric acid, you only need a small bowl or cup to dissolve it in warm water.
- You will also need a large fine mesh strainer, a bowl to place underneath it, and a clean cotton dishcloth or cheesecloth. The cloth should be thin enough to allow the liquid to drain, but tight enough to hold the thickened cream. You can also use unbleached cotton cheesecloth bags made specifically for straining cheese.
- Finally, if you are not using the mascarpone immediately, store it in an airtight container or glass jar with a lid in the refrigerator.
How to Make Mascarpone Cheese at Home
Step 1) - To make homemade mascarpone cheese, start by preparing the acid. If using lemon juice, squeeze the lemon and strain the juice through a fine mesh strainer. If using citric acid, dissolve 2 g (½ teaspoon) in 5 ml (1 teaspoon) of warm water. Set aside.
Pour the heavy cream into a small saucepan.
Step 2) - Heat it over low heat, stirring gently and often, so the cream heats evenly and does not stick to the bottom of the pan.
Use a kitchen thermometer to check the temperature. The cream should reach 82°C to 85°C (180°F to 185°F).
Important: Do not boil the cream and do not keep it at this temperature for a long time. You only need to heat the cream until it reaches the correct temperature.
Step 3) - Once the cream reaches 82°C to 85°C (180°F to 185°F), turn off the heat. Add the filtered lemon juice or the dissolved citric acid and stir gently for 2 to 3 minutes.
The cream will start to thicken slightly, but it will not form large curds like ricotta. It should still look like thickened cream.
Cover the saucepan and let the mixture rest at room temperature for 1 hour.
Meanwhile, place a large fine mesh strainer over a bowl.
Step 4) - Line the strainer with a clean cotton dishcloth or cheesecloth. The cloth should be thin enough to allow the liquid to drain, but tight enough to hold the cream.
Step 5) - After 1 hour, pour the thickened cream into the lined strainer. Cover with plastic wrap and refrigerate.
Let the mascarpone drain in the refrigerator for 12 to 24 hours, depending on how thick you want it. After 12 hours, it will be softer and creamier. After 24 hours, it will be thicker and more compact.
Step 6) - After draining, discard the liquid collected in the bowl. The thick cream left in the cloth is your homemade mascarpone cheese.
Transfer the mascarpone to an airtight container and keep it in the refrigerator until ready to use.
Troubleshooting Homemade Mascarpone
Making mascarpone cheese at home is easy, but a few details can affect the final texture. The most important things are the fat content of the cream, the temperature, the amount of acid, and the draining time.
Why Is My Homemade Mascarpone Too Runny?
If your mascarpone is too runny after draining, there are a few possible reasons.
- First, the cream may not have had enough fat. For best results, use heavy cream with at least 35% fat, ideally 36–40%. A lower-fat whipping cream will give a softer and less stable mascarpone.
- Second, the cream may not have reached the correct temperature. It should be heated to 82°C to 85°C (180°F to 185°F) before adding the lemon juice or citric acid.
- Third, the acid may not have been enough, especially if you used lemon juice. Lemon juice can vary in acidity from one lemon to another.
- Finally, the mascarpone may need more time to drain. If it is still too soft after 12 hours, leave it in the refrigerator for up to 24 hours.
Can I Fix Runny Mascarpone?
Yes, sometimes you can fix it. Keep it in the lined strainer in the refrigerator for a few more hours, or up to 24 hours total. This will allow more liquid to drain and the mascarpone to become thicker.
If it is still completely liquid after many hours, the cream probably did not coagulate properly. In that case, it is difficult to turn it into real mascarpone, but you can still use it in creams, sauces, or desserts where a softer texture is acceptable.
Why Is My Mascarpone Grainy?
Homemade mascarpone can become grainy if the cream gets too hot, if it boils, or if too much acid is added.
The cream should only be heated to 82°C to 85°C (180°F to 185°F). Do not boil it and do not keep it at this temperature for a long time.
Also, be careful with citric acid. Use only 2 g (½ teaspoon) dissolved in 1 teaspoon of warm water. Do not use 1 ½ teaspoons of citric acid; that amount refers only to lemon juice.
Why Did I Get Such a Low Yield?
A low yield usually means that the mascarpone did not thicken properly or that too much of the mixture passed through the cloth during draining.
This can happen if the cream has a low fat content, if the temperature was too low, if the acid was not measured correctly, or if the cloth had a very loose weave.
For best results, use high-fat heavy cream, heat it just to 82°C to 85°C (180°F to 185°F), add the correct amount of acid, and use a clean cotton cloth or cheesecloth that can hold the thickened cream while allowing only the liquid to drain.
Should Mascarpone Form Curds Like Ricotta?
No. Mascarpone does not form large curds like ricotta or cottage cheese.
After adding the lemon juice or citric acid, the cream will only thicken slightly. It will still look like thickened cream. The real thickening happens slowly while the mixture drains in the refrigerator.
Why Does My Mascarpone Taste Too Sour?
If your mascarpone tastes too sour, you may have used too much lemon juice or citric acid.
Citric acid is stronger and more concentrated than lemon juice, so the correct amount is only 2 g (½ teaspoon) for 500 ml of heavy cream.
If you prefer a milder flavor, lemon juice gives a more delicate taste, but it can be less predictable because its acidity can vary.
How Long Should Homemade Mascarpone Drain?
Homemade mascarpone should drain in the refrigerator for 12 to 24 hours.
After 12 hours, it will usually be softer and creamier. After 24 hours, it will be thicker and more compact.
The longer it drains, the firmer it becomes. If you want a mascarpone similar to the store-bought one, check the texture after 12 hours and decide whether to continue draining.
How to Store Homemade Mascarpone Cheese
Store homemade mascarpone cheese in a clean airtight container or in a glass jar with a lid. Keep it in the refrigerator and use it within 2 to 3 days.
Homemade mascarpone does not keep as long as store-bought mascarpone, because it does not contain preservatives and is made with fresh cream. For this reason, always keep it refrigerated and do not leave it at room temperature for a long time.
Can You Freeze Mascarpone Cheese?
I don't recommend freezing plain mascarpone cheese.
Once thawed, mascarpone can lose its smooth and creamy texture. The fat may separate from the liquid part, making the mascarpone grainy or slightly lumpy.
If you really need to freeze it, mascarpone usually freezes better when mixed with sugar, as in dessert creams or preparations such as tiramisu. In this case, the texture is more stable after thawing.
For best results, use fresh homemade mascarpone within a few days and avoid freezing.
Tips for Perfect Homemade Mascarpone
Use a Kitchen Thermometer: A kitchen thermometer is the best tool for making homemade mascarpone cheese. The cream must reach 82°C to 85°C (180°F to 185°F), without boiling. This temperature is important because it helps the cream thicken properly once the lemon juice or citric acid is added. If you do not have a thermometer, heat the cream very gently over low heat and turn off the heat as soon as you see tiny bubbles forming around the edges of the pan and steam rising from the surface. Do not let the cream come to a full boil. However, for the best and most consistent result, we strongly recommend using a thermometer.
Do Not Boil the Cream: The cream should be hot, but never boiling. If the cream gets too hot or boils, the mascarpone may become grainy or separate during draining. Heat it slowly over low heat and stir gently from time to time, especially near the bottom of the pan.
Measure the Acid Carefully: The amount of acid is very important. Too little acid may prevent the cream from thickening properly. Too much acid can make the mascarpone grainy, sour, or too firm. Use either 2 g (½ teaspoon) citric acid dissolved in 1 teaspoon warm water, or 7 ml (1 ½ teaspoons) filtered lemon juice. Remember: 1 ½ teaspoons refers to lemon juice, not citric acid.
Use High-Fat Heavy Cream: For the best homemade mascarpone, use high-quality heavy cream with at least 35% fat, ideally 36–40%. The higher the fat content, the richer, creamier, and more stable the mascarpone will be. Lower-fat whipping cream may give a softer and less compact result. If possible, choose fresh pasteurized heavy cream. Ultra-pasteurized cream can sometimes work, but the result may be less predictable.
Let It Drain Long Enough: Homemade mascarpone needs time to drain and thicken in the refrigerator. After 12 hours, it will usually be softer and creamier. After 24 hours, it will be thicker and more compact. Do not rush this step. The mascarpone will continue to firm up as the excess liquid slowly drains away.
Choose the Right Cloth: Use a clean cotton dishcloth or cheesecloth that is not too loose. The cloth should allow the liquid to pass through while keeping the thickened cream inside. If the weave is too loose, part of the mascarpone may pass through the cloth, reducing the final yield.
History and Origins of Mascarpone Cheese
The exact origins of mascarpone cheese are not entirely certain, but this rich dairy product is traditionally associated with Lombardy, in Northern Italy, especially the area around Lodi.
Mascarpone was originally made in farming areas where fresh cream was abundant. Since it's a very delicate product that does not keep well at high temperatures, it was traditionally prepared during the colder months.
The name “mascarpone” is thought to come from Lombard dialect words such as “mascherpa” or “mascarpa,” although its exact origin is still debated.
Today, mascarpone is one of the most famous Italian dairy products. Its smooth, creamy texture makes it essential for classic tiramisu, but it's also used in many sweet and savory Italian recipes.
More Italian Recipes with Mascarpone
- Authentic Italian Mascarpone Cream Recipe
- Easy Italian Strawberry Mascarpone Cake
- Tiramisu cake roll
- Coffee Mascarpone Cream
- Chocolate Mascarpone Truffles
Recipe Card
Homemade Mascarpone Cheese Recipe
Ingredients
- 500 ml heavy cream - 2 cups, with at least 35% fat, ideally 36–40%
- 2 g citric acid - ½ teaspoon, dissolved in 5 ml (1 teaspoon) warm water
OR
- 7 ml lemon juice - 1 ½ teaspoons, freshly squeezed and filtered
Instructions
- Squeeze the lemon and strain the juice. If using citric acid, dissolve it in 5 ml (1 teaspoon) of warm water. Set aside.
- Place the heavy cream in a small saucepan over low heat. Stir thoroughly as the cream heats up so the water evaporates. The temperature should be between 82°C and 85°C (between 180°F and 185°F). This requires the use of a thermometer.
- Once the correct temperature is reached, turn off the heat and add the lemon juice (or citric acid). Stir for a few minutes.
- You will notice that the cream starts to get a little thick. At this point, cover the saucepan and let it sit at room temperature for one hour.
- Take a fairly large strainer and place it over a container. Place a clean dishcloth (or the appropriate cotton cheesecloth bags) - with a not very thick weave - inside the strainer.
- Pour the "quasi-mascarpone" into the dishcloth. This will allow the remaining water to pass through the mesh of the tea towel and fall into the container. You must discard the liquid from the bowl. The solid part remains in the cloth and is the "real" mascarpone.
- Cover with cling film and refrigerate. The process of filtering and separating the liquid part from the creamy part is slow. It will take 24 hours, during which time you should keep the mixture in the refrigerator.
- After 24 hours, remove the bowl from the refrigerator. The mixture will be solid and can be scooped out with a spoon. While the bottom of the bowl will be liquid and must be thrown away. Your mascarpone is ready.
Lella says
I was amazed at how easy this was to make! I had never tried homemade mascarpone before, but your step-by-step instructions made the process so simple. The texture turned out incredibly smooth and creamy, and I used it to make tiramisu—it was absolutely delicious. I'll never look at store-bought mascarpone the same way again. Thank you for such a clear and reliable recipe!
Sean says
Ciao Silvanna, sono Sean di Australia!
Regarding the mascarpone, due you need a filtering/cheese cloth, or can you use a purpose basket for ricotta etc.
Grazie Mille
Sean
Silvana Nava says
Hi Sean
As for the strainer, it doesn't need to have a very fine mesh, as the real filter is the cloth.
The baskets used for ricotta usually don't filter but are used to give the ricotta its characteristic shape. For mascarpone, it is better to use a strainer plus a filter cloth.
Thank you for your message, I hope I have answered your question and wish you a good day.
Silvana
Pk says
Worked great! I do have to say tho… the liquid doesn’t need thrown away. Whey has a lot of culinary uses.
Jean says
I like this mascarpone cheese recipe but why discard the whey? Is there no way to use it? When I drain yogurt to make labneh, my husband drinks the whey, if I haven’t used it to make pancakes.
Pete M says
Can the leftover liquid be used for baking? Seems to me that it's going to be like acidic whey, which I'm thinking could be used in place of buttermilk.
Yara says
Thank you for your detailed and helpful explanation 🙂
Lisa says
I'm going to try this mascarpone recipe. I don't understand why it would only last 2 or 3 days. Lemon juice or citric acid is a preservative. And cream is basically butter which lasts quite a while even out of the refrigerator. Neither one of those would allow something to go rancid within a few days. So the whole rancid thing doesn't make sense to me. I thought maybe the cooking might change the chemical makeup but I'm adding the citrus after cooking. I'm going to see how long it lasts. But the recipe is appreciated.
mike says
It lasts more like 2-3 weeks. Nobody in these cooking articles ever gives you anywhere close to the right time something remains unspoiled.
Michaela says
Hello! Thank you for sharing this recipe and the one for tiramisu. My mascarpone cheese always seems a bit thin when I'm done chilling it. It doesn't pour through the cheese cloth, but it's still a bit runny. How do I fix this for next time? Why would that be happening?
Barbara says
Hi Michaela,
Choose a wider-weave dishcloth and leave it a few more hours in the refrigerator.