Homemade Mascarpone cheese

Longing to make our yummy lemon tiramisu  but you’re out of mascarpone?

We have the recipe for you!

To make the creamy cheese typical of the Padan Plain – named after the farmstead where it was first produced, Cascina Mascherpa, in the “Bassa” (lower) part of the Plain, between Milan and Pavia – all you need are cream and lemon juice. Isn’t it amazing?

More specifically, to become a home cheesemaker and make the best ever mascarpone, you will need:


  • 500 g whipping cream
  • 8 ml Limmi lemon juice
  • 1 kitchen thermometer (has to be high-accuracy)
  • 1 perfectly clean cloth for the cheese to drain on
  • 1 colander with large holes to filter out the liquid


Pour the cream in a saucepan, heat and stir gently until it reaches 82-85° C. At this point, add LIMMI lemon juice, one drop at a time, and keep stirring on low heat for another couple of minutes.

Turn off the heat, and let it rest at room temperature for about 20 minutes.
In the meantime, take a colander with big holes and line it with a clean cloth (we recommend using a linen dish cloth, cleaned without laundry softeners or perfumes).
Pour the lemon acidified cream in the cloth lined colander and filter out the excess liquid into a tall, narrow container.

Let it rest for about 10 minutes, and then put everything in the refrigerator for 8/10 hours.

Thereafter, take the mascarpone out of the fridge, pour it into a cheese basket or a bowl, stir it with a wooden spoon, and…get ready to enjoy it or use it for one of your recipes!