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Homemade Mascarpone Cheese with 3 Ingredients
Prep Time
20 mins
Resting Time
1 d
Course: Dessert
Cuisine: American, Indian, Italian, Mediterranean
Author: Sangeetha Priya
  • Heavy Cream / Whipping Cream - 1 Cup
  • Lemon Juice - 1.5 tsp or 3/4 tsp Vinegar
  • Cream of Tartar/Baking Powder - 1/4 tsp
  1. Just coat the pan with softened butter and add heavy cream to it.
  2. Bring to boil in medium flame with on and off stirring.
  3. When you see bubbles on the sides of the pan remove from flame and add lemon juice and cream of tartar / baking powder.
  4. Keep stirring and you will notice/feel the cream getting thick while you stir.
  5. Look this process won't curdle the cream, just it thickens the cream.
  6. Let stir for couple more minutes for the steam to escape.
  7. When cream cooled completely pour over a cloth (use a thick material or 2 layers, it should not strain much) tie well on a bowl.
  8. Let them sit in refrigerator by covering the top with lid for 12-24 hours.
  9. You can see a little whey water collected in the bowl and the cheese looks super perfect smooth, shiny and airy in texture.
  10. This homemade cheese can be used as the recipe calls and store in refrigerator for 2 days.
  11. In unavoidable situation you can freeze, thaw several hours before use and blend in processor/mixie otherwise texture looks grainy.
  12. I have used the Whipping cream brands as shown in video and picture below..and never tried non dairy whipping cream.
  13. Have got lot of queries with Indian brands, please do experiment with minimal quantity.
  14. If you are benefited and the outcome is good please do show your love and share so others will know.
Recipe Notes
  1. Ultra Pasteurized or Pasteurized or Non Pasteurized Heavy Cream or Heavy Whipping Cream or dairy based Whipping Cream or full fat cream works for this recipe.
  2. Use freshly Squeezed lemon juice from a Lemon or use half the quantity of white vinegar.
  3. I use Cream of Tartar or Baking Powder to be on safer side since the cream I use is ultra pasteurized.
  4. You no need to convert exact measurement of Cream of Tartar with Baking Powder, lemon juice does most of the part and this is for supporting it.