Mascarpone Cheese


  • 1 pint whole milk (not ultra pasteurized)
  • 1 pint heavy cream (ultra pasteurized is ok)
  • 1⁄4 tsp tartaric acid
  • 1/4 cup warm water


  • 2+ qt stainless steel pot
  • thermometer
  • measuring spoon
  • measuring cup
  • slotted spoon or ladle
  • large colander
  • large bowl
  • butter muslin
sterilize all you will need and hand the butter muslin over all until it is needed


  1. Pour milk and cream into pot and slowly heat to 185-190°F. Stir gently while heating. Hold at the final temperature for 5 minutes.
  2. Add 1⁄4 tsp Tartaric Acid to 1/4 cup warm water, stir to dissolve. Add diluted Tartaric Acid to heated milk/cream and gently stir.
  3. The curds (solid) will begin separating from the whey (liquid). Once curds form a thin cream of wheat consistency, stop stirring and let cool for 20 minutes.
  4. While curds rest, place a sterilized colander into a large bowl and line it with butter muslin.
  5. Ladle curds into lined colander. Once transferred, fold a layer of cloth over the draining curd.
  6. Drain curds in the refrigerator or at room temperature for 1-2 hours. Drain longer for a drier cheese.

Store the finished Mascarpone in a covered dish or container in the refrigerator. It should last for 7-10.

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