Tuesday, April 30, 2013

Homemade Mascarpone Cheese

Mascarpone is an Italian cheese made from cream which is coagulated using citric acid/lemon juice (source:Wiki).
        Making mascarpone cheese at home is quite easy.I was quite unsure during the process as I was making it for the first time but after seeing the results am quite happy for trying it out.I absolutely love the texture and taste of it.

Homemade mascarpone cheese

Recipe source:  Baking Obsession.


Heavy whipping cream
(I used 34% fat cream)
400 ml
Lemon juice
1 tblsp

  • Heat 1 inch of water in a wide skillet and let it boil simmer the flame to medium -low.
  • Take the cream in a metal heat resistant bowl and place it over the water in the skillet.
heating the cream over skillet filled with 1 inch water
  • Heat the cream, stirring often.It will take about 15 minutes of delicate heating.
  • You will see minute bubbles start appearing over the edges. Add the lemon juice at this stage and continue heating the mixture,stirring gently,until the cream curdles. 
Adding lemon juice

Stirring the cream after adding lemon juice

  • The cream will become thicker and cover the back of a spoon thickly and you can see few clear streaks when you stir.Remove the bowl of cream from the skillet and allow to cool for 10 mins.
Cream covering the spoon thickly

  • Line a colander with dampened cheese cloth and place it over a bowl.Pour the cream over the cheese cloth.Don't squeeze or press the cheese at any point.Cover it with a cling wrap and refrigerate for around 10-12 hrs.
Straining the cream

  • Here is how it looks once its set.(Mine got set in about 12 hrs).Now the cheese is ready to use.


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