How to Make Mascarpone

What You Need

Additional Equipment

  • Sauce Pan
  • Rubber Spatula
  • Slotted Spoon

Additional Ingredients

  • 1 Pint (473 mL) Heavy Cream 



Add cream to sauce pan. Heat slowly until cream reaches 180° F (82° C).


Occasionally stir with rubber spatula while heating, scraping the sides and bottom of the pan over the course of 30 - 40 minutes.


Meanwhile add 1/2 teaspoon (118 ml) citric acid to 1/4 cup (59 mL) water in a cup. Mix to dissolve. Set aside.


Once milk reaches temperature, add citric acid solution. Reduce heat and maintain temperature for 2 minutes.


Remove from heat, and let sit for 30 minutes.


Line a cheese basket with cheese cloth and place over a large bowl.


Pour cream into lined cheese basket, and move to the refrigerator for 6 - 8 hours.

Note: The cream can be thin within the first hour of chilling. If needed, pour the separated liquid from the town back into the lined basket.


Transfer your finished mascarpone to a bowl. Enjoy right away or store in the fridge.

Eat. Share with the world, and try something new.