Making Mascarpone ~ Daring Cooks Challenge
Serves: ~1 pound/454g
Recipe courtesy of From The Bartolini Kitchens
  • 1 pint/473mL heavy whipping cream
  • 1 pint/473mL half-and-half
  • 2 tablespoons fresh lemon juice
  1. Place the cream and half-and-half into a clean, sterile pot with a lid and heat over low to med-low heat until it reaches 185˚.
  2. Stir frequently to prevent cream from scorching on the pot’s bottom. A double-boiler works fine, too.
  3. Add lemon juice and stir until thoroughly combined.
  4. Cover and maintain 185˚ temperature for 5 minutes, stirring occasionally.
  5. Mixture should show signs of thickening.
  6. Remove from heat and place covered pot into the refrigerator overnight
  7. The next morning, the mixture should have thickened more and you should see traces of the whey beginning to separate from the curds.
  8. Cover a large strainer with a clean, sterile handkerchief.
  9. Gently pour the curds into the handkerchief.
  10. Grab the handkerchief’s 4 corners, tie them, and use them to hang like a sack over the sink or a large pot.
  11. If your kitchen is exceptionally warm or if it has drained a few hours and is still not to your liking, place everything into the fridge to drain.
  12. Drain until the mascarpone is the consistency you prefer. To hurry the process, carefully twist the “sack” to force the whey out of the cheese.
  13. Place cheese into container(s) and refrigerate. The mascarpone will remain fresh for about 1 week but is best when used immediately.
Since I couldn't say it any better than John, I just let him say it...word for word :). The photos are mine, however.
Recipe by Coffee and Crumpets at