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Recipe: Mascarpone Cheese

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Mascarpone is a light and fluffy soft cheese that is traditionally used to make tiramisù and cannoli. Alternatively, mascarpone is delicious mounded in a bowl and topped with fresh fruit.

15 minutes

45 minutes



Fresh Cheese Making Kit

Cheese Fresh Cheese Making Kit

Fresh Cheese Making Kit


Our most comprehensive choice, the Fresh Cheese Kit contains two starter cultures and supplies to make five different varieties of soft cheese - feta, cottage cheese, cream cheese, fromage blanc, and traditional quark. Kit contains a Mesophilic Cheese Culture, a Fresh Cheese Culture, calcium chloride, vegetable rennet, cheese salt, butter muslin, a thermometer, and an instruction and recipe booklet.

Packaging and Equipment in the kit may appear different than pictured.

Tartaric Acid

Cheese Tartaric Acid

Tartaric Acid


A key ingredient in mascarpone, a sweet and creamy Italian cheese.

Digital Thermometer

Cheese, Kefir, Kombucha, Sourdough, Tempeh & Soy, Vegetables, Yogurt Digital Thermometer

Digital Thermometer


Temperature is extremely important when it comes to baking.  Eliminate any guesswork with this instant-read digital thermometer so you can keep track of your dough temperature, ambient temperature!  

*Requires 2 AAA batteries, not included

Butter Muslin

Cheese, Kefir, Kombucha, Sourdough, Tempeh & Soy, Vegetables, Yogurt Butter Muslin

Butter Muslin


Butter Muslin is a tightly woven cloth, similar to cheesecloth, used for draining, pressing, and straining soft cheeses, yogurt or milk kefir. Butter muslin cloth also works as a breathable jar cover for all sorts of fermenting applications.


download cheesemaking guide and recipe book



  1. In a double boiler, gently heat cream to 190°F. Use a thermometer to avoid overheating.

    Heat cream for Mascarpone Cheese to 190°F.
  2. While cream is heating, dissolve tartaric acid in 2 Tbsp. of water.

  3. Once the cream has reached 190°F, remove from heat and add the tartaric acid solution. Whisk thoroughly into the cream for 30 seconds.

    Whisk thoroughly into the cream for 30 seconds.
  4. Allow the cream mixture to sit for 5 minutes, stirring occasionally. The cream will thicken to a consistency similar to farina and should coat the back of the spoon.

  5. Place a colander in a bowl and line the colander with sterile butter muslin or a sterile tea towel. Pour the coagulated cream into the cloth and let the whey drain for 1 to 2 hours or until the desired consistency is achieved. Spoon the mascarpone into a storage container and place in the refrigerator to chill. As it chills it will continue to thicken a bit. While mascarpone should be consumed within a day or two for optimal flavor, it can be stored in the refrigerator for up to a week.

    Mascarpone Cheese is ready to be consumed.