Go Back
Print

Homemade Marscapone Cheese

This is the most practical recipe for Marscapone cheese, using a whole quart of heavy cream to make 16 oz of creamy, deliciousness that is way cheaper than buying it!

Cuisine Italian
Keyword budget meals, cheese, cream, diabetic friendly, DIY, fat bomb, homemade, keto, ketogenic, kid-friendly, low carb, marscapone
Cook Time 15 minutes
Servings 16 oz
Author www.chefandsteward.com

Ingredients

  • 1 quart heavy cream
  • 3 1/2 tbsps fresh lemon juice

Instructions

  1. In a heavy bottom stainless steel saucepan, bring cream t o a simmer while wishing. 

  2. Once simmering, (around 185 F) add lemon juice, whisking continuously until the cream thickens a bit (about 15 minutes on med-low heat)

  3. Once thickened, remove from heat and place pot in an ice bath to cool for at least 10 minutes

  4. Put a sieve lined with cheesecloth or a birdseye cotton cloth over a bowl. Then pour the cream mixture into the lined sieve. 

  5. Use a silicone spatula to scrape out all remaining cream into the lined sieve and then cover, raise the sieve from the bottom of the bowl and refrigerate overnight (ideally a full 24 hours).  After 24 hours, remove transfer the cheese from the sieve to a sterilized air tight container. You can store in fridge for another 5 days. Leftover whey can be used for a variety of purposes including starter culture for fermenting vegetables.