Rich and creamy homemade mascarpone cheese made with just heavy cream and lemon juice. Perfect for tiramisu, desserts, or spreading on bread.

italian

Nutrition

High in saturated fat and calories from heavy cream with minimal protein and carbohydrates.

Calories	117 kcal
Energy	488 kJ
Protein	1 g
Total Fat	13 g
Saturated Fat	8 g
Trans Fat	0 g
Polyunsaturated Fat	0 g
Monounsaturated Fat	4 g
Cholesterol	47 mg
Carbohydrate	1 g
Sugars	1 g
Dietary Fibre	0 g
Sodium	8 mg

*per serving

VegetarianGluten FreeNut FreePeanut FreeSesame FreeEgg FreeSoy FreeShellfish Free

This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

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Homemade Mascarpone Cheese

Allrecipes (Chef John)

14

Name: Homemade Mascarpone Cheese — Tasty Bites
Prep time: 10 min
Cook time: 510 min
Total time: 520 min
Yield: 14 servings
Ingredients: 2 cup Heavy Cream; 1 tablespoon Lemon Juice

servings

0

per serve

0

minutes

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Ingredients

2 cup Heavy Cream

1 tablespoon Lemon Juice

Equipment

Whisk

Plastic wrap

Clean kitchen towel

Heavy-bottomed saucepan

Fine-mesh strainer

Instructions

Gather all ingredients.

Pour heavy cream into a heavy-bottomed saucepan. Bring cream to 185 to 190 degrees F (85 to 88 degrees C) over medium heat, stirring occasionally.

Reduce heat to medium-low and stir in lemon juice. Cook, stirring, for 3 minutes, maintaining the temperature at 185 to 190 degrees F (85 to 88 degrees C), then turn off the heat. The mixture should coat the back of a spoon.

Whisk well and let cool for 30 minutes.

Transfer into a clean towel-lined strainer. Cover top with plastic wrap, pressing down gently onto the surface of the cream, and let cool to room temperature, 20 to 30 minutes more.

Chill in a refrigerator for 8 hours, or overnight.

Remove plastic wrap and store in a sealed container or use immediately.