Mascarpone Cheese

Creamy, rich, and incredibly versatile, mascarpone cheese is a staple in both sweet and savoury kitchens. While it’s most famously used in desserts like tiramisu, it also lends itself beautifully to pasta sauces, baked dishes, and even as a spread on crusty bread. What many don’t realise is just how simple it is to make mascarpone cheese at home. With just two ingredients and a little patience, you can achieve a luxurious, restaurant-quality result without any specialised equipment or additives.

Homemade mascarpone has a freshness and delicacy that store-bought versions often lack. The flavour is light, slightly tangy, and decadently smooth—making it ideal for those who appreciate high-quality, artisan-style ingredients. By making it yourself, you also gain full control over the ingredients and the final texture. Plus, there’s a certain satisfaction that comes from creating something from scratch that you might normally pick up at the supermarket.

This recipe relies solely on single cream and lime juice, both of which are easy to source. The lime juice acts as a gentle acid that thickens the cream without curdling it harshly, resulting in a velvety, spreadable cheese.

Whether you want to make an authentic tiramisu, elevate a pasta dish, or simply try your hand at cheesemaking, this Homemade Mascarpone Cheese recipe is a brilliant place to start. It’s straightforward, rewarding, and delicious—an essential addition to any home cook’s repertoire.

Why You Will Love This Recipe

There are plenty of reasons to fall in love with this Homemade Mascarpone Cheese recipe. First and foremost, it’s incredibly simple. You only need two ingredients—single cream and lime juice—and no special equipment. In a few hours, you’ll have a fresh, creamy cheese that’s rich in flavour and completely free from preservatives.

Another reason to adore this recipe is its versatility. Mascarpone can be sweet or savoury, used in everything from cheesecakes and fruit tarts to creamy risottos and sauces. Homemade mascarpone also tends to be more delicate and flavourful than store-bought versions, giving your recipes a gourmet edge.

It’s also highly customisable. Once the cheese has set, you can stir in herbs, garlic, or lemon zest to suit savoury dishes, or vanilla and a touch of honey for desserts. The texture is luxuriously smooth, making it ideal for spreading, layering, or mixing into recipes.

Finally, this is a brilliant option for those who enjoy cooking from scratch and are looking to reduce additives or extra sugars in their food. You’ll be amazed at how rewarding and satisfying it is to make your own cheese at home—and once you do, it might just become a regular feature in your kitchen.

Ingredients 

• 300ml single cream (approx. 10 fl oz) – The base of the mascarpone. Choose a high-quality cream for best results; avoid ultra-pasteurised if possible, as it may not set as well.
• Juice of 1 lime (approx. 2 tablespoons) – The gentle acid that thickens the cream and forms the cheese. Lemon juice can be used as a substitute if desired.

That’s it—just two humble ingredients to create something decadent. Be sure to use fresh lime juice rather than bottled, as the acidity levels are more consistent and effective.

Method

1. In a deep saucepan, gently heat the single cream over low heat. Do not let it boil—you’re aiming for it to be hot but not bubbling.
2. Once hot, turn off the heat and immediately stir in the lime juice.
3. Mix well and let the mixture sit for 5 minutes. It will begin to thicken slightly.
4. Line a sieve or colander with a clean kitchen cloth or muslin and place it over a large bowl.
5. Carefully pour the cream mixture into the cloth and leave to drain for at least 3 hours, or until most of the liquid (whey) has separated from the solids.
6. Once thick and creamy, transfer to a clean container and refrigerate. It is now ready to use.

Nutrition 

Per 30g serving – Estimated

• Calories: ~120 kcal
• Protein: ~1g
• Fat: ~12g
• Carbohydrates: ~1g
• Sugar: ~1g
• Salt: ~0.01g

Mascarpone is high in fat, so enjoy in moderation or balance it with lighter ingredients in meals.

Tips for Making This Recipe

When making Homemade Mascarpone Cheese, success lies in the details. First, make sure you’re using fresh single cream—avoid ultra-pasteurised cream, as it often doesn’t react as well to the acid and may result in a runny texture. Organic or high-fat cream will typically yield a richer result.

Keep the heat low and gentle. Do not boil the cream—overheating can cause it to separate or curdle too harshly. You want it just warm enough to activate the citrus juice.

Once the lime juice is added, mix it gently and give it time to sit before straining. This initial rest allows the cream to begin thickening before you transfer it to the sieve.

When straining, use a fine-weave cloth or muslin to catch the curds. A tea towel works well if you don’t have specialist cheesemaking cloth. Leave the mixture to drain for a full 3 hours for the best texture; you can even leave it overnight in the fridge for a firmer consistency.

After draining, stir the cheese gently to smooth it out. If desired, mix in herbs (like chives or basil), lemon zest, or a pinch of salt depending on how you plan to use it.

How to Best Serve This Recipe

Homemade Mascarpone Cheese is an incredibly versatile ingredient that can be used in countless dishes. In sweet recipes, it’s perfect as the creamy base for tiramisu, cheesecake, fruit parfaits, or simply spread on scones with a drizzle of honey. For a light dessert, mix it with a bit of vanilla extract and sugar, then serve with fresh berries.

On the savoury side, mascarpone makes an excellent addition to creamy pasta sauces—it melts easily and adds a silky texture to tomato or mushroom sauces. It’s also delicious stirred into risotto at the end of cooking to add richness and depth.

You can use it as a luxurious sandwich spread, layered with grilled vegetables or cured meats. It also works beautifully in tarts and quiches, especially when paired with caramelised onions or goat’s cheese.

If you’re serving it as part of a grazing board, scoop it into a bowl and drizzle with olive oil, then sprinkle with herbs and serve with warm flatbreads or crackers.

Its mild flavour makes it the perfect blank canvas for both sweet and savoury additions, so don’t be afraid to experiment and tailor it to your taste or the occasion.

Customise This Recipe

The beauty of this Homemade Mascarpone Cheese recipe lies in its simplicity—and that means it’s also incredibly easy to customise. If you’re making a sweet version, you might want to stir in a teaspoon of vanilla extract or a drizzle of honey after it has drained. For an extra indulgent treat, try folding in some melted white chocolate or a touch of orange zest.

For savoury applications, the options are even broader. Add finely chopped herbs such as chives, parsley, dill, or basil for a fresh, aromatic kick. A pinch of sea salt and a little lemon zest can brighten the flavour and make it more suitable for pasta or dips.

Want a spicy twist? Mix in a touch of chilli oil or cracked black pepper. If you like a smoky profile, a tiny bit of smoked paprika or a dash of liquid smoke goes a long way.

For those avoiding dairy or looking for a plant-based alternative, you can make a version using coconut cream and lemon juice—while the flavour is different, it can provide a creamy, tangy substitute in recipes where mascarpone is usually used.

No matter how you customise it, this cheese is the perfect base for endless culinary creativity.

How to Store This Recipe

Store your Homemade Mascarpone Cheese in an airtight container in the refrigerator for up to 5 days. Be sure to keep it chilled and avoid cross-contamination to maintain freshness. Stir gently before using, as some slight separation may occur.

If you’ve added herbs or other flavourings, it’s best used within 3 days for optimal taste and food safety.

This cheese is not suitable for freezing, as the texture may become grainy once thawed. For the freshest experience, make it in small batches and enjoy it within a few days of preparation.

Conclusion

Making Homemade Mascarpone Cheese is one of those kitchen experiences that feels both accessible and indulgent. With just two ingredients—cream and lime juice—you can create a luxurious, silky cheese that rivals any store-bought version in taste and texture. It’s a testament to the power of simple techniques and quality ingredients.

Whether you’re new to cheesemaking or simply curious, this recipe is an ideal starting point. It’s quick to assemble, uses no complicated tools, and rewards you with a wonderfully fresh product that can elevate a wide range of dishes. From tiramisu and fruit desserts to creamy pastas and savoury bakes, mascarpone is a kitchen workhorse.

What sets this homemade version apart is the ability to control the flavour, texture, and freshness. You decide how firm you want it to be, what herbs or extras to add, and how you want to serve it. You also eliminate unnecessary preservatives, emulsifiers, or added sugars that are often found in commercial mascarpone.

It’s a lovely way to reconnect with the basics of cooking and rediscover the joy of homemade food. Plus, it adds a little “wow” factor when you mention that the mascarpone in your dish is made entirely from scratch.

So whether you want to craft the perfect tiramisu, enrich your next risotto, or simply spread something creamy on toast, this mascarpone is up to the task. Try it once, and you may never go back to the shop-bought version again.