Homemade Mascarpone Cheese

I'm showing you how to make homemade mascarpone, or Italian-style cream cheese, which is very similar to regular cream cheese, except pretty much better in every way. It's not quite as tangy, but it is richer and more decadent. Whether you're going to use it in classic desserts like cheesecake or tiramisu, or just as a simple spread for bread, this recipe couldn't be easier, and only requires 2 ingredients.

• Preparation Time: 5 mins
• Cooking Time: 5 mins
• Total Time: 10 mins
• Calories: 118 Calories

Ingredients

• 1 tablespoon lemon juice
• 2 cups heavy cream

Recipe Instructions

Step 1

Pour heavy cream into a heavy-bottomed saucepan. Bring cream to 185 to 190 degrees F (85 to 88 degrees C) over medium heat, stirring occasionally.

Step 2

Reduce heat to medium-low and stir in lemon juice. Cook, stirring, for 3 minutes, maintaining the temperature at 185 to 190 degrees F (85 to 88 degrees C), then turn off the heat. The mixture should coat the back of a spoon.

Step 3

Whisk well and let cool for 30 minutes.

Step 4

Transfer into a clean towel-lined strainer. Cover top with plastic wrap, pressing down gently onto the surface of the cream, and let cool to room temperature, 20 to 30 minutes more.

Step 5

Chill in a refrigerator for 8 hours, or overnight.

Step 6

Remove plastic wrap and store in a sealed container or use immediately.