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Homemade mascarpone: the recipe to prepare it soft and creamy

Homemade mascarpone: the recipe to prepare it soft and creamy

Il homemade mascarpone cheese is a simple recipe within everyone’s reach, the perfect solution to make a healthy and genuine product. Preparing it in a homemade version is quick and easy: it takes just a few minutes and only two ingredients, fresh cream e lemon juice, to obtain an exceptional result. A cream with a delicate taste and an enveloping consistency with which to make many desserts, in particular the beloved tiramisu, but also pies, cheesecake, millefeuille and refined spoon desserts.

Mascarpone is obtained from milk cream, that is the cream: to make its proteins coagulate, it is important to heat it and make it reach a temperature of 82 ° C (for this purpose, equip yourself with a cooking thermometer); at this point, it must be acidified with lemon juice (or citric acid). The heat and acidity will favor the coagulation process of proteins. Once ready, the mascarpone will have to rest in the refrigerator for 24 hours: a little patience will therefore be enough to enjoy an excellent home made mascarpone.

The refrigerator must be at a temperature not exceeding 4 ° C and, the longer you leave the mascarpone in the refrigerator, the more compact.

Consider about 8-10 grams of lemon juice for 500 ml of fresh cream: if this does not coagulate after about 5 minutes of cooking, add a few more drop of lemon. Be careful, however, not to overdo it, otherwise your mascarpone will have a too intense citrus flavor.

Find out how to make it in a workmanlike manner by following the step by step procedure and advice.

How to prepare homemade mascarpone

Pour the cream into a saucepan 1.

Put on the heat and mix continuously with a whisk 2.

Wait for the temperature of the cream to reach 82 ° C 3.

Add the lemon juice several times 4 and put out the fire.

Mix well until the mixture has thickened slightly 5.

Place a clean tea towel inside a bowl 6.

Pour the mixture inside 7.

Let it cool for about 30-40 minutes, then remove the water that has formed at the bottom of the bowl 8.

Place the bowl in the refrigerator for 24 hours (9).

Use mascarpone in your favorite preparations 10.


Once ready, you can keep the mascarpone in the refrigerator for no more than 4 days, tightly closed in an airtight container.

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