Homemade mascarpone cheese

Homemade mascarpone cheese


1 person made this

About this recipe: Creamy mascarpone cheese can be made at home with ease. Use it in your favourite Italian recipes, on enjoy on toast with jam.

Jackie Yorkshire, England, UK

Makes: 225 g mascarpone cheese

  • 1 litre single cream
  • 1/8 teaspoon tartaric acid (or as needed)

Prep:10min  ›  Cook:15min  ›  Extra time:1hr resting  ›  Ready in:1hr25min 

  1. In a double boiler, heat the single cream to 85 degrees C (use a thermometer for best results). Add 1/8 teaspoon tartaric acid to the heated cream. Stir constantly for about 5 minutes until the mixture thickens and you see tiny flecks of curd. (If you don't see curds forming, add a tiny pinch more of tartaric acid and stir for another five minutes. Don't add too much tartaric acid at once, or your cheese will become grainy.)
  2. Line a sieve with muslin or cheesecloth. Using a slotted spoon, transfer all of the curds from the saucepan to the muslin-lined sieve. Fold the muslin over the curds and leave at room temperature for 1 hour to drain.
  3. Enjoy immediately or place the finished cheese in a covered container and refrigerate for up to 2 weeks.

Tartaric acid

You can find tartaric acid sold online or in speciality shops, such as those specialising in confectionery or home-brewing.

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