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how to make mascarpone cheese

How to make mascarpone cheese


  • 2 cups pure cream - minimum 35% milk fat (heavy cream for my US friends)
  • 1 tablespoon of fresh lemon juice


  • Add the cream to a saucepan and slowly bring the temperature up to 82 degrees C (180 degrees F). (I used a candy thermometer) Simmer at this temperature for 3 minutes, giving an occasional stir
  • Add the lemon juice, stir and simmer for a further 3 minutes at 82 degrees C (180 degrees F).
  • Leave to cool for about 45 minutes. Sit a fine strainer over a bowl and cover with 4 layers of cheesecloth. Pour the mixture in and refrigerate over night. It will be ready to use in the morning


A lot of recipes on the web call for heavy cream, which in Australia is most similar to pure cream. Don’t use thickened cream as it often contains a thickener such as gelatine. Pure cream works beautifully.