Mascarpone Cheese (Italian Cheese) - the Real Thing - Substitute

Total Time
Prep 5 mins
Cook 15 mins

This is the genuine article. It is very expensive in the stores, but doesn't take much effort to make at home.


  1. Heat CREAM to 180 degrees F (82C).
  2. Add 1/4 t TARTARIC ACID.
  3. Stir for about 10-15 minutes.
  4. The cream should thicken with small flecks of curd.
  5. Using a DOUBLE layer of FINE cheesecloth in a strainer, pour off the whey and let it drain for about an hour.
  6. Put the strainer in a bowl and place it in the refrigerator to drain overnight (or 12 hours).
  7. In the morning, scoop out the cheese and put into an airtight container.
  8. **Tartaric Acid is available from any cheesemaking supply company and most wine making companies.
  9. Since at home winemaking is much more common, look in your phone book for a local winemaking supply store.
  10. Many wine and liquor stores carry wine making supplies and may have tartaric acid.
Most Helpful

This is really simple to make. So far I have made two batches (I'm making a mascarpone cheescake for Easter) and I don't want to have to order it online again. None of my local stores carry it and with shipping an 8 ounce container is $27 with shipping! At first I was nervous because it thickened but was still runny. After cooking put it in a bowl and let it cool for an hour, then put it in the cheesecloth (I used butter cloth, it has a finer weave) and let it set in the fridge in the strainer overnight. The next day it was thick, but not as thick as it should be so I placed a weight on it and let it set for another day. This made it thicker like soft cream cheese. A defiante keeper! Just keep in mind if you need this for a recipe, you need to start two days in advance.

Cristin April 05, 2004

another common form of tartaric acid is cream of tartar.

Oatmeal3203 June 14, 2005

I have a suggestion. You might try using "mr coffee" filters in place of cheesecloth, or a new pair of nylon women's stocking feet. (one inside the other)

Chef guruow January 31, 2006