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homemade mascarpone cheese in a bowl.

Homemade Mascarpone Cheese (2 Ingredients!)

Course: Appetizer
Cuisine: Italian
Prep Time: 10 minutes
Resting time: 1 day
Total Time: 10 minutes
Servings: 16
Calories: 108kcal
Make your own Italian cream cheese - All you need is 2 ingredients to make rich and creamy homemade Mascarpone cheese.
Print Recipe


  • Cooking Thermomether (I use a Thermapen)
  • Heavy-duty saucepan for heating the cream.
  • Strainer
  • Cheesecloth or tea towel
  • Airtight container for storing the cheese


  • 500 g fresh whipping cream
  • 1 tablespoon fresh lemon juice


  • Place the whipping cream in a large saucepan and stir over low heat for about 3 minutes, or until reaches 185°F (85°C).
  • Add in the lemon juice, and continue to stir over low heat for 2-3 minutes, then remove the pan from the heat and allow the cream cool.
  • Place a sieve lined with a tea towel or 3-4 layers of cheesecloth over a bowl. Pour the cream through the sieve, only few drops of the cream should be able to reach the base of the bowl, if it's more, use 2 layers of tea towel to prevent it.
  • Cover the cream and place in the refrigerator for 24 hours. The mascarpone cheese is ready when it reaches a rich and creamy texture.


How to Store Your Mascarpone Cream Cheese

You should store homemade mascarpone in an airtight container, in the fridge, and it will last up to 3-4 days. I don't recommend freezing it.


Calories: 108kcal | Carbohydrates: 1g | Protein: 1g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 43mg | Sodium: 12mg | Potassium: 24mg | Fiber: 1g | Sugar: 1g | Vitamin A: 459IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg