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Mascarpone: the easiest soft cheese
Makes 1.5-1.75 Cups

2 Cups Raw* Cream
1 Tablespoon Lemon Juice

- Whipping cream from the store may be used, but I recommend you stay away from ultra-pasteurized as it doesn't usually set well.
- Due to the inconsistency of the pH level between fresh lemon juice, I use bottled lemon juice.
- *Raw Cream... is it even safe? Click here to learn more: RAW MILK SAFETY

Add the cream to a thick-bottomed saucepan. Turn the burner to medium, heating the cream to 185 degrees (185-190 degrees is perfectly fine). Once at 185 degrees, add the lemon juice stirring well with a whisk. Continue whisking, while holding the temp between 185-190 for 5 minutes. Then pull the pan from the burner and allow to cool down for 30 mins. 

While the mixture is cooling, grab a sieve, a bowl that the sieve can rest in without touching the bottom, and a cheesecloth or flour towel. Place the sieve in the bowl and add the cheesecloth to the sieve. When the mixture has cooled for 30mins, slowly pour it into the cheesecloth lined sieve. Either pull the corners of the cheesecloth over the top of the mixture or gently press plastic wrap onto the surface. Let sit another 20mins and then move into the refrigerator for 8-12 hours.

After resting in the fridge, gently scrape the mascarpone from the cheesecloth and add to a glass jar add a lid, and store in the fridge until used. 
If you try, please let me know ♥️ Reach out if you have any questions. 


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