Easy 2-Ingredient Mascarpone Cheese (Italian Cream Cheese)

🥛🍋 Homemade Mascarpone is only 2 ingredients you probably already have on hand – heavy cream and lemon juice.

This smooth and creamy Italian cream cheese can be used in both sweet and savory recipes, and is definitely on the pricey side when you get it from the grocery store – like, over $10 for a small container.

If there’s one cheese you should be making at home, it’s this one.

Ingredients (for about 1 ½ cups)

– 2 cups heavy cream (35%)
– 1 tbsp lemon juice

Instructions

In a small saucepan, heat the cream over low heat, stirring occasionally to avoid a skin forming on top, until it reaches 185℉-190℉ (if you don’t have a thermometer, you want it just barely bubbling)
Add the lemon juice while stirring – don’t stop stirring, you want the mixture to stay smooth and not curdle
Continue stirring and very slightly increase the heat; bring the temperature back to about 185℉; don’t stop stirring (it should be thick enough to coat the back of a spoon and smooth)
Turn off the heat and whisk vigorously to break up any small lumps
Remove from heat and set aside for 30 mins to cool and thicken slightly
Place a sieve or strainer over a large bowl and triple line it with cheesecloth
Pour the mixture into the sieve and cover with plastic wrap to avoid a skin forming
Place the bowl in the fridge for 24 hours to allow any excess whey to drain (you won’t get much, just a couple tablespoons at the most)
Once drained, transfer to a glass container or jar and use within 5 days – it’s perfect as a spread, for pasta or for desserts like cheesecake or tiramisu!

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If there’s one cheese you should definitely be making from scratch, it’s mascar pom. This stuff is at least $10 a tub and it’s two ingredients. All you need is heavy cream and the lemon. Just warm up the cream over low heat, then add the lemon juice while stirring. You don’t want this to curdle. Let it cool, then pour it into a lined strainer. Put it in the fridge overnight. You’re left with a thick, smooth cream cheese. And that’s it. Follow me so I can show you how to make more things from