Mascarpone Cheese Recipe

default recipe image
Recipe for making your own Mascarpone cheese using light cream and tartaric Acid.  The total time includes 12 hours of draining time.  This is not a substitute is a an actual recipe for making the cheese at home.
Recipe By: The Cheese Wizzard
  • Prep12hr 0min |
  • Total12hr 15min |
  • ServesN/A


    • 1 quart light Cream
    • 1/4 teaspoon tartaric Acid**


Heat 1 quart of light cream to 180F (82C) Add 1/4 teaspoon tartaric acid* and stir for about 10-15 minutes

The cream should thicken with small flecks of curd.

Using a DOUBLE layer of FINE cheesecloth in a strainer, pour off the whey and let it drain for about an hour.  Put the strainer in a bowl and place it in the refrigerator to drain overnight (or 12 hours).

In the morning, scoop out the cheese and put into an airtight container.

* Tartaric Acid is available from any cheesemaking supply company and most wine making companies. Since at home winemaking is much more common, look in your phone book for a local winemaking supply store. Many wine and liquor stores carry wine making supplies and may have tartaric acid.

Recipes From - The Gourmet Food And Cooking Resource