Easy 2-Ingredient Mascarpone Cheese

Natural, very tender, just melts in your mouth! Homemade Mascarpone cheese consists of only two ingredients. Itʼs very easy to make, so even a novice cook can handle it. Homemade Mascarpone tastes very similar to store bought. It can be spread on bread or added to baked goods.
cook time: 24h 20 min
Hazel Farrow
Easy 2-Ingredient Mascarpone Cheese

Nutrition Facts (per serving)

294
Calories
20g
Fat
4g
Carbs
3g
Protein

Ingredients (4 portions)

Basic:

Lemon juice 1 tbsp
Cream (fat content 20-30%) 1 l

Recipe instructions

Step 1

Step 1
How to make Mascarpone cheese at home? Prepare the necessary ingredients. Depending on the fat content and quality of the cream, the final weight of the cheese directly depends. The fattier the cream, the less whey will separate and the larger the cheese mass will be. From 1 liter of 20% cream you get approximately 450 g of cheese. From 1 liter of 30% cheese cream there will be about 700 g. I used cream with a fat content of 20%. Homemade mascarpone cream will turn out even tastier than store-bought cream.

Step 2

Step 2
Pour the cream into a saucepan with a thick bottom and walls.

Step 3

Step 3
Place the cream over medium heat and heat until hot, stirring frequently. Steam should come from the saucepan with cream, but the cream itself is still far from boiling.

Step 4

Step 4
Pour lemon juice into hot cream. Stirring constantly, bring the cream to a temperature of 90-95°C. You need to check the heating temperature using a cooking thermometer. It is important! Without a thermometer, you can boil the cream and the cheese will not be so soft. The thermometer helps to remove the cream from the heat in time, bringing it to the very brink of boiling.

Step 5

Step 5
During the heating process, the milk protein in the cream will curdle and small, delicate grains will appear in the mass. These grains are the fat separated from the whey, which will form the basis of our cheese. The more fat and less whey, the more tender and bulky the cheese will be.

Step 6

Step 6
While the cream is heating up, place a sieve or colander over a deep bowl and cover it with gauze folded in 4-5 layers or thick cotton cloth.

Step 7

Step 7
Pour the cream heated to the desired temperature (90-95°C) into a colander lined with gauze and leave the mixture until it cools completely.

Step 8

Step 8
When the cream has cooled, most of the whey will drain into the bowl. Drain off the whey. Carefully wrap the edges of the gauze over the creamy mass and place the future mascarpone in the refrigerator for 1 day.

Step 9

Step 9
The next day, the cheese will thicken sufficiently and resemble the consistency of chilled butter.

Step 10

Step 10
Place pressure on the cheese wrapped in cheesecloth and return it to the refrigerator for another day. This is necessary to remove excess moisture from the cheese.

Step 11

Step 11
The next day the cheese is ready. Homemade mascarpone cheese has a delicate consistency. If you used cream with a fat content of 20-22%, the cheese will crumble when slicing. Richer cream produces a more tender cheese. Bon appetit!

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