Mascarpone Cheese

Malinda Coletta


Mascarpone Cheese is an Italian soft cheese used in cooking and deserts. This is great on dried figs and apricots, in trimisu or in cannolis!

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1 qt
half and half or light cream (it must be pasteurized not ultra-pasteurized)
1/8 tsp
tartaric acid (or 1 tablespoon of lemon juice)


1In a double boilier heat cream to 185F
2add 1/4 tea of tartaric acid (or 1 tablespoon of lemon juice) and stir for several minutes.
3The mixture will slowly thicken into a cream of wheat consistency with tiny flecks of curd.
4Line a stainless steel colander with a double layer of butter muslin. Ladle curd into colander and let drain for 2 hours.
5Place in a covered container and refrigerate for up to 3 weeks. Makes about one pound

About Mascarpone Cheese

Course/Dish: Spreads
Other Tag: Quick & Easy