Dear Italian Mascarpone cheese at home? Yes, easily! Making homemade mascarpone and enjoying delicious desserts

Dear Italian Mascarpone cheese at home? Yes, easily! Making homemade mascarpone and enjoying delicious desserts

What happens if you combine cream or sour cream with lemon juice?

A big surprise for those who love original solutions - mascarpone cheese.

From Spanish, its name translates as “better than good”.

He just asks for a dessert or a cake, because there is just one way of it - for the amateur: the taste is neutral, and there are a lot of calories. But as a basis for cooking and culinary fantasies is very suitable, above all praise.

Sweet cream, which is added to the popular Italian dessert tiramisu, can be made in your kitchen.

Making homemade mascarpone - general principles of cooking

Cheese is the basis of many desserts. Recipes mascarpone homemade a lot. Most of them offer traditional ingredients:

  • Fatty cream;
  • Lemon juice or wine vinegar.

Instead of cream you can use sour cream and milk. In some recipes there is kefir and ryazhenka.

Traditionally, you need to make cheese from very thick cream. On 1 liter - one tablespoon of lemon juice.

Mascarpone at home will be no worse than the purchase if you follow the technology and stock up on high-quality dairy products.

The cooking process is simple:

1. Heat the ingredients on an open fire or water bath to 75-95 degrees.

2. Cool and let the serum drain by hanging the mass in a linen bag. It should be in a cold place for several hours.

You can make a homemade mascarpone in a multicooker.

In addition to products for making mascarpone, you will need:

  • colander;
  • towel or gauze;
  • corolla;
  • bowl;
  • thermometer.

Mascarpone cheese is stored in the refrigerator for several days.

1. Mascarpone at home traditional

Creamy cheese, perfect for desserts. Can be used as butter and make sandwiches. Ingredients:

• One liter of 33% cream.

• Two Art. spoons of lemon juice.


Heat the cream in a saucepan to a standard temperature. We set aside.

Pour in lemon juice. Stir the contents of the saucepan.

The cream thickened slightly and cursed. The mass should be similar to liquid kefir.

Put the saucepan with the cream back on the fire and heat it to the same temperature. It takes two or three minutes to do this.

Set aside the saucepan from the heat. The creamy mass should cool completely.

Prepare a bowl with a colander and put a towel on top. Strain the creamy mass: pour it into a towel and tie it up. Hang over a colander to drain.

We place in a cold place for at least 12 hours.

Free the finished product from the towel and move it to the jar with the lid.

2. Making homemade mascarpone: Universal cream cheese

Used cheese for making ice cream, cheesecakes. It is appropriate in snacks and in some hot dishes.


• 0,500 l of medium-fat kefir.

• 0,500 l ryazhenka 4%.

• 0,300 l sour cream.

• One Art. spoon of wine vinegar.

• Two pinches of salt.


In a large bowl pour kefir, ryazhenku and sour cream. Mix the mass.

Pour in vinegar. We salt.

Stir very carefully.

Put the colander on the bowl. Top we lay a thick towel.

Pour the milk mass and leave for two hours.

Cover with a towel and put in the fridge for a day.

3. Mascarpone at home with powdered milk

Cheese is good for making sweet dishes and homemade ice cream.


• 500 ml of 30% cream.

• Two Art. spoon fresh lemon juice.

• 3 tbsp. spoons of powdered milk.


Cream poured into a saucepan.

We warm up very slowly, so that the crust does not remain at the bottom of the saucepan. Stir constantly. Fall asleep dry milk.

Add the juice, stir and leave to cool. Pour into a fine sieve, covered with gauze in three or four layers.

Lightly tamp down the creamy mass. Cover with cling film.

Leave in the refrigerator for 8-10 hours.

We spread the curd from a gauze bag into an airtight container.

4. Making a home mascarpone in a slow cooker

Ready cheese is perfect for sandwiches. It can be eaten even in the form of heat.


• One and a half liters of cream.

• One hour spoon of granulated sugar.

• Half a lemon.

• Two pinches of salt.


In the multicooker, you need to select the “Multipovar” mode and the temperature is 95 degrees.

Pour the cream into the cup of the device, mix. Add sugar and salt.

When the cream is heated, squeeze the juice out of the lemon.

We continue to stir. The cream almost immediately flared up and acquired the color of baked milk.

Pour curd mass on a layer of gauze, located on the sieve and bowl. Squeeze it out. Tied in a gauze bag and left on weight for three hours.

Pour the cheese into a container and leave it overnight in the refrigerator.

5. Mascarpone at home from sour cream

Good for making desserts, cheesecakes without baking and tiramisu.


• 0,900 l of sour cream 20%.

• A glass of fresh milk 3.2%.

• 2 tbsp. spoons of lemon juice.


Pour sour cream into a saucepan.

Pour in milk, set on fire and mix.

Add lemon juice.

Keep on very low heat and wait for the appearance of small grains in sour cream. We make sure that the temperature of the sour cream mass does not exceed 80.

Turn off the fire. Do not touch the mass to almost complete cooling.

Move to a thick towel, which is laid out in a colander with a bowl.

Next - cover the top with a film and move it to the fridge.

After four hours we put a small press on the film (for example, a pack of oil).

After another four hours, the mascarpone must ripen.

Move it in a dish with a lid and store in the refrigerator.

6. Making homemade mascarpone for breakfast

Beat homemade mascarpone with sugar and fill the fruit mixture - we get an unusual and tasty breakfast.


• 0,250 l of cream of 20%.

• 0,500 l sour cream 20%.

• Two teaspoons of lemon juice.


Pour the cream and sour cream in a saucepan and gradually heat up, not forgetting to mix.

Add juice, stir and heat to standard temperature.

We throw the contents of the saucepan into a colander covered with a towel and leave for an hour.

Pour the cheese on a bowl and cover with a plate. Put something heavy on the plate. Cheese can be enjoyed in half an hour.

7. Mascarpone at home in a water bath

Cheese is prepared for at least a day. It turns out very gentle and airy. Suitable as a filling for pastries and cakes.


• One liter of heavy cream.

• Two Art. spoons of wine vinegar.


Pour the cream into a clean saucepan and put in a water bath.

Heated to standard temperature. Pour in lemon juice. Stir and heat for another ten minutes. The cream becomes thick. Remove from the water bath, cover with a lid and leave to cool.

Pour the mass into the dishes with gauze to drain excess liquid.

Leave in the refrigerator for several hours.

8. Making homemade mascarpone: ravioli with spinach and soft cheese


The combination of mascarpone and spinach has made ravioli taste sophisticated. Smell - attractive and pleasant.

• Mascarpone cheese - 200 grams.

• Four eggs.

• Salt - h. Spoon.

• 300 grams of flour.

• 200 grams of spinach.

• Pepper - pinch.

• 0.100 kg butter.

• Pinch of nutmeg.

• 50 grams of parmesan.

• Basil - a few leaves.

• Lemon.


Prepare the dough: put two eggs into the flour, salt. Set aside for thirty minutes.

Finely chop the spinach.

Finished dough thinly rolled. Cut into strips measuring approximately 25 * 10 cm.

Prepare the ravioli stuffing: mix mascarpone with spinach. Pepper, add egg, add nutmeg. Mix. Put the spoon on the dough. Brush the edges of the egg and cover with another strip of dough. Cut into portions, form ravioli.

Water salt and boil. Boil the ravioli to the state of al dente.

In the pan, throw the butter, melt. Pour a spoonful of olive.

Grind the basil and pour into the pan. Warm up for a minute or two.

Ravioli put on plates. Top pour the contents of the pan. Sprinkle parmesan and basil leaves on each serving. Sprinkle with lemon juice.

9. Mascarpone at home for pancakes tiramisu

Pancakes with mascarpone cheese are not at all like ordinary pancakes. They are gentle, airy, tasteful tiramisu.


• Two glasses of flour.

• Four eggs.

• Two Art. spoons of cocoa powder.

• Salt.

• Half a cup of sour cream.

• By 4 tbsp. spoons of sugar and espresso coffee.

• One and a half cups of milk.

• Mascarpone cheese - 75 grams.

• Soda - 1/2 h. Spoons.

• Cream 30% - one glass.


Make a cream: whip cream with mascarpone cheese and sugar until thick foam. Sent in the fridge for about twenty minutes.

Cooking pancakes. In one bowl, mix the dry products: pour cocoa and soda into the flour. Salt and add a spoonful of sugar. In another bowl, combine milk and sour cream.

Separately, beat whites and yolks with sugar.

Mix the dry ingredients, first with the milk mixture, then with the beaten yolks. Stir well.

In the ready mix add espresso and whipped proteins. Mix again until smooth. Fry pancakes on sunflower oil.

Each pancake grease cream. We form a hill and cover it from all sides. The result was a cake of pancakes with tiramisu flavor.

10. Homemade currant ice cream with mascarpone

Homemade ice cream with mascarpone cheese is prepared for a long time. But its incomparable taste justifies all expectations.


• Yolk of two eggs.

• 80 grams of sugar.

• A glass (50 ml) of dark rum. • 0,300 kg Mascarpone.

• 0,300 kg of black currant frozen.

• A quarter cup of milk.


Peretert yolk and sugar. Beat with a mixer until fluffy. Add rum. Mash the cheese with a spatula and add to the beaten yolks. Stir well.

Currants mix with milk. Turn into mashed potatoes.

Combine cheese yolk and berry mixture and beat. Cover the vessel tightly with cling film. Put in the freezer for about fifty or sixty minutes.

Take out the workpiece and beat again using a mixer. It is necessary to remove the large frozen pieces. The bowl goes back to the fridge. After half an hour the mass is whipped again. Ice cream should already harden.

The finished dish is decorated with any berries and sweets.

Mascarpone at Home - Tricks and Tips

  • If there was no thermometer in the kitchen, then we recall the golden rule of mulled wine: the temperature we need is as long as the pinky suffers.
  • The fat content of the cream should be at least 33%. Then the mascarpone, cooked at home, will turn out no worse than the purchased one.
  • To check if everything is done correctly, you need to dip the spoon into the creamy mass. On its surface there should remain a thick mascarpone ball.
  • Do not heat the cream too quickly. The bottom can burn and the taste of the finished product will spoil.
  • The longer the cheese strains out, the tighter it will be.
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