I’ve been talking up my homemade mascarpone for over a week, teasing you all with a Strawberry and Mascarpone Tart, and this Grapefruit Arugula Toast. Well, the wait is over. I’m finally writing about the cheese itself!

I can’t believe how easy this was, and how much better the homemade version tastes. Or how inexpensive it was to make! Basically, this is a win all around.

Do keep in mind, though, this stuff will need to drain overnight. So plan ahead! I did not, so I ended up making my mascarpone and having to wait a few days before I could use it, because I made it the night before I had to travel for work. Never again.

Supply-wise, you’ll need some cheesecloth, a thermometer and a fine mesh strainer
that will sit on top of a largeish bowl.

All that said – this really couldn’t be easier.

Here’s what you need:
2 cups of heavy whipping cream
1 Tbsp. lemon juice
Tiny pinch of salt

Yep, that’s it.

In a saucepan, heat the cream on medium until it reaches 190 degrees Fahrenheit, stirring occasionally. It should never go above a slight simmer.

Add in the lemon juice and continue to heat at 190 for five minutes, still stirring. Then, remove from the heat and allow to cool completely.

Prep your drainage device next: place your fine mesh strainer over a bowl that it can rest stably on, then line the strainer with either a few coffee filters or four layers of cheesecloth. Pour the near-cool mixture into the lined strainer, cover, and refrigerate overnight.

In the morning (or 8-10 hours later), spoon the strained mascarpone out of the strainer and store in the fridge.

Adapted extremely lightly from A Pastry Affair.