Homemade Mascarpone Cheese

Marscapone in a bowl

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Prep: 10 mins
Cook: 5 mins
Total: 15 mins
Servings: 4 to 6
Yield: 1 pound

Make your own fresh and creamy mascarpone cheese at home the Italian way from Giuliano Bugialli's Classic Techniques of Italian Cooking (Fireside). Plan ahead, as this recipe will need refrigeration at least 12 hours before using. This cheese should be used within a week of making, or it may go bad before you can use it.


  • 1 quart heavy cream (pasteurized)

  • 1/4 teaspoon tartaric acid

Steps to Make It

  1. Gather the ingredients.

  2. Pour cream into a Pyrex saucepan and fit over another pot, creating a bagnomaria (double boiler). Bring cream to a temperature of 180 F.

  3. Remove double boiler from heat and stir with a wooden spoon for 30 seconds.

  4. Remove Pyrex from bagnomaria and keep stirring for 2 minutes more. Add tartaric acid.

  5. Line a basket with heavy cheesecloth and pour in cream.

  6. Let mascarpone stand for 12 hours in a cool place or lower level of your refrigerator.

  7. Cut four 9-inch squares of heavy cheesecloth. Open one on table.

  8. With a large spoon, transfer 1/4 of the mascarpone to the center of cheesecloth square.

  9. Fold one side on top.

  10. Then fold over the other side.

  11. Then fold over both ends.

  12. Put package of mascarpone, folded side down, on a serving dish. Prepare remaining 3 squares in the same way.

  13. Refrigerate for at least 12 hours before using.

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