Homemade Mascarpone
Homemade Mascarpone is a easy French recipe that serves 6. 350 calories per serving. Recipe by Philippe's Kitchen on YouTube.
Prep: 24 hrs 43 min | Cook: 8 min | Total: 25 hrs 6 min
Cost: $2.70 total, $0.45 per serving
Ingredients
- 50 cl Whole fresh cream (Whole, preferably unpasteurized)
- 2 tbsp Fresh lemon juice (Freshly squeezed juice)
Instructions
Heat the cream
Pour 50 cl of whole fresh cream into the saucepan, heat over low heat while stirring frequently with a wooden spoon until the temperature reaches about 80 °C, about 7 minutes.
Time: PT7M
Temperature: 80°C
Add the lemon
Immediately pour 2 tbsp of fresh lemon juice into the hot cream, stirring continuously. Continue cooking over very low heat for 1 minute, the cream will thicken.
Time: PT1M
Temperature: 80°C
Cool
Turn off the heat, cover the saucepan with a clean kitchen towel, let cool at room temperature for about 30 minutes.
Time: PT30M
Strain the mascarpone
Place a strainer over a bowl, line the strainer with a clean cotton towel, pour the cooled cream into the towel, cover with plastic wrap and let drain in the refrigerator for 24 hours.
Time: PT24H
Unmold and serve
After 24 h, remove the plastic wrap, lift the towel, let the mascarpone block slip onto a plate. Lightly aerate with a spatula. The mascarpone is ready to use or enjoy.
Time: PT5M
Nutrition Facts
- Calories
- 350
- Protein
- 4 g
- Carbohydrates
- 2 g
- Fat
- 38 g
- Fiber
- 0 g
Dietary info: Vegetarian, Gluten-free, low-carb, keto-friendly, low-calorie
Allergens: Lait, Citrus
Ingredient Substitutions
- Instead of Whole fresh cream: Heavy cream, Whole liquid cream
- Instead of Fresh lemon juice: White wine vinegar (1 tbsp), Bottled lemon juice (1 tbsp)
Equipment Needed
- Saucepan
- Kitchen thermometer
- Wooden spoon or whisk
- Clean cotton kitchen towel
- Fine strainer
- Bowl
- Plastic wrap
- Refrigerator
- Cooking plate
Critical Steps — Do Not Skip
- Heat the cream to 80 °C
- Add the lemon quickly while stirring
- Strain and refrigerate for 24 h
Chef Tips from the Video
- For an even smoother texture, blend the mascarpone with an immersion blender before chilling.
- Use an organic lemon to avoid pesticide residues in the juice.
- Lightly dust with powdered sugar before serving for a sweet‑salty contrast.
Troubleshooting
The cream does not coagulate after adding the lemon.
Check that the cream was at 80 °C before adding the lemon; if it was too cold, warm it slightly before adding the juice.
The mascarpone remains too liquid after 24 h.
Make sure the towel was tightly wrapped and the plastic wrap was properly applied; let it drain longer or slightly increase the amount of lemon juice.
Storage
Refrigerator: Store in an airtight container for 3 to 4 days.
Freezer: Can be frozen for up to 1 month, but the texture will be slightly grainy.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Homemade mascarpone keeps well for up to 4 days refrigerated.
- You can prepare it the day before a tiramisu to save time.
- Keep it covered with plastic wrap to prevent a crust from forming.
Last updated: August 21, 2026
