Making the mascarpone at home is really simple and you can use it when making tiramisu and mushroom mascarpone pizza. You will start with cream which makes this recipe so yummy and you can use any type of cream you like such as table cream, single cream, or double cream. The difference between cream cheese and mascarpone cheese is that cram cheese is made with milk and its cuddled and mascarpone is made with cream and its nit cuddled but both are equally yummy.

Pour the cream into a heavy-bottomed saucepan then bring it to a simmer over medium-high heat once the cream has come to a simmer, add lemon juice or vinegar then whisk it all together. You want the cream to simmer gently so if the cream starts to boil, reduce the heat, and maintaining the low simmering, you want the cream to be nice and thick so just give it a stir to make sure the cream does not stick to the bottom of the pan.

The cream should simmer for around 15 minutes until really nice and thick, to know when it’s ready, put a spoon in the mix, and if it coats the back of the spoon that means it ready. Turn off the heat then bring the cream in the pan and place it over an ice bath, this will help it cool down nice and quick. You will then need a sieve over a clean bowl and come cheesecloth or you can use a thin tea towel.

Place the cheesecloth over the sieve and pour the mascarpone in the wait, you will place it in the fridge for about 24 hours so that the liquid can separate from the cream and you get a nice and thick cream. After about 24 hours, take the cheesecloth with the mascarpone and squeeze it to make sure there is no more liquid left in then transfer the cream into a clean bowl.

This mascarpone cream cheese is better than a store-bought its taste really amazing. Use it in whatever you need and place the remaining in the fridge for up to 5 days.


  • 2 1/2 cups (20floz/565ml) heavy cream
  • 2 1/2 tablespoons lemon juice