Want to try your hand at home cheesemaking? Make this rich, creamy mascarpone! Pick up our Italian Cheesemaking Kit, which includes everything you need—including a milk thermometer, citric acid, and cheesecloth—to make this recipe at home. Just add heavy cream!
Homemade Mascarpone Recipe With Citric Acid
Don't have this kit or citric acid at home? Try our House Made Mascarpone Recipe instead. Lemon juice is substituted for citric acid as the coagulant.
1 pint (473 mL) heavy cream
1/2 teaspoon citric acid
1/4 cup water
Add cream to sauce pan. Heat slowly until cream reaches 180° F (82° C).
Occasionally stir with rubber spatula while heating, scraping the sides and bottom of the pan over the course of 10 - 15 minutes.
Meanwhile add citric acid to water in a cup. Mix to dissolve. Set aside.
Once milk reaches temperature, add citric acid solution. Reduce heat and maintain temperature for 2 minutes.
Remove from heat, and let sit for 30 minutes.
Line a cheese basket with cheese cloth and place over a large bowl.
Pour cream into lined cheese basket, and move to the refrigerator for 6 - 8 hours.
Transfer your finished mascarpone to a bowl. Enjoy right away or store in the fridge.
Note: The cream can be thin within the first hour of chilling. If needed, pour the separated liquid from the bowl back into the lined basket.