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Mascarpone

Rated as 3.88 out of 5 Stars
9

"Mascarpone cheese is great, but can be hard to find. Here's a simple recipe that you can use at home to make mascarpone. It isn't 100 percent authentic (authentic recipes use a bacterial culture), but it doesn't require any hard to find ingredients, either!"
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Ingredients

4 h 15 m servings 207
Original recipe yields 8 servings (1 cup)

Directions

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  1. Pour cream into a metal bowl, and place over a pan of simmering water. Heat until warm. Stir in the cream of tartar, and continue to heat and stir until the temperature reaches 180 degrees F. Remove from the heat.
  2. Line a colander or strainer with cheesecloth, and place over a bowl. Paper towels also seem to work well. Pour the mixture into the strainer, and let it drain for several hours, or overnight in the refrigerator. Spoon the resulting cheese into a clean container and use within one week. Store in the refrigerator.

Footnotes

  • Note
  • You may substitute 3 tablespoons of lemon juice for 1/2 teaspoon of cream of tartar. Using lemon juice will impart a lemony flavor.

Nutrition Facts


Per Serving: 207 calories; 22 2 1.2 82 23 Full nutrition

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Reviews

Read all reviews 8
  1. 8 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

i think this was a great and easy

Most helpful critical review

I have not tried this particular recipe, but having read the reviews I suspect the cream of tartar may be the cause of some cooks' grief. Try substituting tartaric acid, available in small pack...

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i think this was a great and easy

I used a pint of organic whipping cream and one tablespoon of lemon juice. I simmered the milk carefully in a pan, stirring often so it wouldn't stick until nearly boiling when bubbles formed on...

Good recipe, and it is as authentic as any other. I followed the recipe with the exception of using 1/4 tsp of Cream of Tartar per quart of cream. And, I poured the hot, thickened cheese into ...

I have not tried this particular recipe, but having read the reviews I suspect the cream of tartar may be the cause of some cooks' grief. Try substituting tartaric acid, available in small pack...

I so wanted this recipe to work out... so much so I tried to make it 3 times. Every time it didn't thicken enough to strain. Going to try Tbsp lemon juice next time as most other recipes call fo...

Very easy to make. So much cheaper than buying at the store. 1 pint makes about a heaping cup of mascarpone cheese. I'll try the lemin juice next time.

I tried this recipe and also had problems. I have some experience with both cheese making and beer making. The problem is with the additives in some cream. It is almost certainly the carrageenan...

Making this recipe exactly as written didn't work for me at all. I don't understand the use of cream of tartar because although my cream thickened, it never got thick enough to strain. It was on...