Mascarpone Cheese

    1 hour 25 minutes

    Mascarpone cheese is an un-aged Italian cream cheese which can be eaten as is on toast with jam or used in baking.

    4 people made this

    Makes: 1 cup mascarpone cheese

    • 1 litre light cream
    • 1/8 teaspoon tartaric acid

    Preparation:10min  ›  Cook:15min  ›  Extra time:1hour resting  ›  Ready in:1hour25min 

    1. Heat up the cream in a double boiler to 85 degrees C (you will need a thermometer for best results). Add tartaric acid and stir 5 minutes until cream starts to break up into curds. If no curds form, add a pinch more tartaric acid but don't add too much or it will be grainy.
    2. Line a colander with cheesecloth or muslin. Using a slotted spoon, transfer the curds to the colander. Fold over the cheesecloth and let drain 1 hour.
    3. Cheese will keep up to 2 weeks in the fridge.

    Watch a video of it being made…

    How to Make Homemade Mascarpone Cheese
    How to Make Homemade Mascarpone Cheese

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    Reviews in English (1)


    This didn't work out for me. I followed the method, yet, all I got was a mayonnaise-like consistency. I had to use much more than 1/8 tsp. I will try this again, though. Thank you for the recipe.  -  21 Jan 2017  (Review from Allrecipes USA and Canada)