Quick answer: heat 2 cups of heavy cream to a bare simmer (about 185°F), stir in 1 tablespoon of lemon juice and keep it at that heat for 3-5 minutes, stirring, until it thickly coats a spoon. Cool, pour into a cloth-lined sieve and drain in the fridge overnight.
Homemade mascarpone (about 1½ cups)
- 2 cups (480 ml) heavy cream, not ultra-pasteurized if you can find it
- 1 tbsp fresh lemon juice
- Heat the cream gently in a heavy pan, stirring, to about 185°F: steaming, with small bubbles at the edge.
- Stir in the lemon juice. Hold at that temperature for 3-5 minutes, stirring, until the cream coats the back of a spoon like thin custard.
- Cool for 30 minutes.
- Line a sieve with four layers of cheesecloth or a clean thin towel, set it over a bowl and pour in the cream.
- Cover and refrigerate for 8-24 hours. The longer it drains, the thicker it gets.
Homemade sour cream (1 cup)
- 1 cup (240 ml) heavy cream
- 2 tbsp cultured buttermilk
Stir together in a clean jar, cover loosely and leave at room temperature for about 24 hours, until thick and tangy. Stir and refrigerate; it thickens further when cold. This is the same method as crème fraîche, which is the richer, milder result you get from heavy cream.
Which cream to use
Use heavy cream with at least 36% fat; lower-fat cream will not thicken enough. See heavy cream vs whipping cream.
How to use them
- Tiramisu and mascarpone cream.
- Chantilly cake frosting.
- Stirred into risotto or pasta at the end.
- On fruit; see berries and cream.
- Sour cream: on baked potatoes, in dips and in baking.
More things to make from a carton of cream
Butter, clotted cream, whipped cream cheese and the full list of heavy cream recipes.
Frequently asked questions
What is mascarpone made of?
Heavy cream and an acid, usually lemon juice. The cream is heated, the acid thickens it, and it is drained through cloth.
Can I make sour cream from heavy cream?
Yes. Stir 2 tablespoons of cultured buttermilk into 1 cup of heavy cream, cover loosely, and leave it at room temperature for about 24 hours until thick, then chill.
Why is my homemade mascarpone runny?
The cream was not heated enough or it needs to drain longer. It also firms up a great deal once chilled.
How long does homemade mascarpone last?
About 4 to 5 days in a sealed container in the fridge, and no longer than the date on the cream you used.
