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Homemade Mascarpone Cheese Recipe



  • Whipping Cream - 1 lt
  • Citric Acid-1 tsp



  • In a bowl take the cream.
  • Arrange it on a double boiler.
  • Let the cream reach 190°F.
  • If you don't have a thermometer, then touch the cream with your finger. It should be extremely hot. Be careful and don't burn the finger.
  • Mix citric acid with 3 tbs of water and allow it to dissolve.
  • Add it to the cream and mix well.
  • It will not curdle or become thick.
  • Just keep on stirring for 10 minutes.
  • Now remove the bowl and set it on counter for 20 minutes.
  • Line a sieve with a cotton cloth.
  • Place it inside a bowl to collect the dripping whey.
  • Now pour the cream into the sieve.
  • At first the cream will pass the sieve and will get collected in the bowl below. But after 10 seconds, the cheese will stop the cream from passing through the sieve.
  • Now pour back the cream from the bowl into the sieve.
  • Cover and allow it to cool.
  • Place the set up in refrigerator for 8-10 hours.
  • Keep on discarding the whey which gets collected in the bowl. We don't want the whey to get back into the cheese.
  • The next day, shift the cheese to a smaller arrangement.
  • Tie the cloth on a spoon or chop sticks or satay stick and hang it inside a small jar.
  • Let the cheese drain for another 24 hours.
  • The next day, remove the cloth and creamy cheese will be ready.
  • You can use it right away in any dish or transfer to an airtight jar and freeze it.