Mascarpone is a light and fluffy soft cheese that is traditionally used to make tiramisù and cannoli. Alternatively mascarpone is delicious mounded in a bowl and topped with fresh fruit.



  1. In a double boiler, gently heat the cream to 190°F. Be sure to use a thermometer to avoid overheating. While the cream is heating, dissolve the tartaric acid into 2 tablespoons of water. Once the cream has reached 190°F, remove the cream from the heat and add the tartaric acid mixture or the lemon juice. Whisk into the cream for 30 seconds to be sure it is thoroughly blended. Allow the cream mixture to sit for 5 minutes while stirring occasionally. The cream will thicken to a consistency similar to farina and should coat the back of the spoon.
  2. Place a colander in a bowl and line the colander with sterile butter muslin or a sterile tea towel. Pour the coagulated cream into the cloth and let the whey drain for 1 to 2 hours or until the desired consistency is achieved. Spoon the mascarpone into a storage container and place in the refrigerator to chill. As it chills it will continue to thicken a bit. While mascarpone should be consumed within a day or two for optimal flavor, it can be stored in the refrigerator for up to a week.

Uses for Mascarpone

  • Cannoli
  • Filling for pastry
  • Cheescake
  • Tiramisù
  • Mound in a bowl and serve with fresh fruit


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Homemade Mascarpone Cheese

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Tartaric Acid for Making Mascarpone Cheese
Tartaric Acid
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Butter Muslin
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