• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Savoring The Good®
  • Recipe Index
    • Appetizer Recipes
      • Dip & Salsa Recipes
    • Bread Recipes
    • Beef Recipes
      • Ground Beef Recipes
    • Breakfast Recipes
    • Canning Recipes
      • Pickling Recipes
    • Chicken Recipes
    • Cocktails
    • Cookie Recipes
    • Copycat Recipes
    • Crock-Pot Recipes
    • Dessert Recipes
    • Beverages
    • Food Tips
    • How To
    • Low Carb Recipes
    • Pork Recipes
    • Poultry Recipes
    • Recipe Collection
    • Seafood Recipes
    • Side Dishes
    • Snacks
    • Soups
    • Turkey Recipes
    • Vegetarian Recipes
  • Sous Vide
    • Sous Vide Dessert
  • Family
    • Technology
    • Crafts
  • Travel
    • Disney
    • Hershey, Pa
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • Recipe Index
  • Travel
  • About Me
  • Newsletter
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Recipe Index
    • Travel
    • About Me
    • Newsletter
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home | Easter Recipes

    Sous Vide Mascarpone Cheese

    Dated: January 5, 2019 Last Modified: January 24, 2022 by Sarah Mock 5 Comments. As an Amazon Associate, I earn from qualifying purchases. This post contains affiliate links.

    1904 shares
    • Facebook354
    • Twitter
    It is easy to make homemade mascarpone cheese with just two ingredients and these easy instructions. With the precision of sous vide you can have perfect homemade mascarpone cheese in a few hours. You may never get store bought mascarpone cheese again with this homemade mascarpone cheese recipe.
    Toggle to green to prevent your screen from going dark
    Jump to Recipe Pin Recipe
    Sous Vide Mascarpone Cheese
    It is easy to make homemade mascarpone cheese with just two ingredients and these easy instructions. With the precision of sous vide you can have perfect homemade mascarpone cheese in a few hours. You may never get store bought mascarpone cheese again with this homemade mascarpone cheese recipe.
    It is easy to make homemade mascarpone cheese with just two ingredients and these easy instructions. With the precision of sous vide you can have perfect homemade mascarpone cheese in a few hours. You may never get store bought mascarpone cheese again with this homemade mascarpone cheese recipe.
    It is easy to make homemade mascarpone cheese with just two ingredients and these easy instructions. With the precision of sous vide you can have perfect homemade mascarpone cheese in a few hours. You may never get store bought mascarpone cheese again with this homemade mascarpone cheese recipe.

    It is easy to make homemade mascarpone cheese with just two ingredients and these easy instructions. With the precision of sous vide you can have perfect homemade mascarpone cheese in a few hours.

    Be sure to try homemade clotted cream and cheesecake in mini mason jars both are dairy sous vide recipes. New to sous vide? I explain in simple terms everything I know about sous vide cooking. Be sure to check out my complete collection of sous vide recipes.

    It is easy to make homemade mascarpone cheese with just two ingredients and these easy instructions. With the precision of sous vide you can have perfect homemade mascarpone cheese in a few hours. You may never get store bought mascarpone cheese again with this homemade mascarpone cheese recipe.

    Sous Vide Mascarpone Cheese

    You may never get store-bought mascarpone cheese again with this homemade mascarpone cheese recipe.

    I saw this technique at Food52 and I thought this recipe would translate beautifully to the sous vide temperature precision. And it did! In the original technique, the cream is brought to 180 for 3 minutes. It is very hard to keep a temperature constant for 3 minutes, without fluctuating, but with Sous Vide you CAN keep it steady.  For the full recipe and complete directions scroll to the bottom of the post where the recipe card is! You can also print the recipe there!

    Fresh Lemon Juice

    I HIGHLY recommend freshly squeezed lemon juice.

    sous vide mascarpone cheese

    Sous Vide Mascarpone Cheese Ingredients:

    • 1 quart cream
    • 1 Tablespoon , Lemon Juice, Fresh squeezed

    In this homemade mascarpone cheese recipe I am using non ultra pasteurized heavy cream. I was at the dairy getting heavy cream to make homemade clotted cream for my friend so I just picked up a second quart. Non ultra pasteurized is NEEDED for making homemade clotted cream.

    I have not tried making homemade mascarpone cheese with ultra pasteurized heavy cream, but I have read where people have had luck with it.

    Sous Vide Mascarpone Cheese

    In a gallon zip top bag, pour the heavy cream.

    Submerge it in a cold water bath and use the water displacement method to remove the air from the bag. Do NOT use a Seal and Vac bag for this recipe. You will need to add fresh lemon juice to the recipe and the bag will need to be opened.

    Set the Sous Vide to 180 and allow the water temperature and the temperature of the heavy cream rise together.

    Once the temperature has reached 180 F, set a timer for 3 minutes.

    sous vide mascarpone cheese in water bath

    Once the 3 minutes has been reached, open the bag and pour in the 1 tablespoon of fresh lemon juice.

    Stir the cream to incorporate the lemon juice.

    Set another timer for 3 minutes.

    Once the 3 minuets is up, remove the cream bag from the water bath and allow it to cool to room temperature.

    cheese cloth over bowl

    Strain The Mascarpone

    Place a strainer over a bowl and line it with several layers of cheese cloth. I am using 3 layers and did not unfold them out of the package.

    mascarpone cheese straining

    Pour the cooled mascarpone cheese cream in the cheesecloth-lined strainer.

    Place in the refrigerator overnight to allow the whey to strain.

    fresh homemade mascarpone cheese

    I folded the cheesecloth over the mascarpone cheese.

    Overnight, the whey has strained away and you have homemade mascarpone cheese!

    homemade mascarpone cheese with strawberries

    This makes about 2 cups.

    If you whip it just slightly you can make lovely mascarpone ribbons.

    homemade mascarpone cheese on top of a strawberry

    Pipe on a strawberry for a pretty dessert!

    mascarpone cheese ruffles in a blue ramekin.

    Enjoy!

    Stay in touch with me through social media @ Instagram, Pinterest, and Facebook. Don't forget to tag me when you try one of my recipes!

    Sous Vide Mascarpone Cheese

    Sous Vide Mascarpone Cheese

    Sarah Mock
    It is easy to make homemade mascarpone cheese with just two ingredients and these easy instructions. With the precision of sous vide you can have perfect homemade mascarpone cheese in a few hours. You may never get store bought mascarpone cheese again with this homemade mascarpone cheese recipe.
    4.14 from 15 votes
    Pin Recipe Print Recipe
    Note From Sarah

    There is more to a recipe than just the recipe card. Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

    Prep Time 5 mins
    Cook Time 6 mins
    Additional Time 12 hrs
    Total Time 12 hrs 11 mins
    Prevent your screen from going dark, toggle to button to the right to turn GREEN
    Course Sous Vide
    Cuisine Italian
    Servings 6 people
    Calories 271 kcal

    EQUIPMENT

    Joule Sous Vide
    Anova Culinary Sous Vide Cooker
    Sous Vide Water Bath
    Lid for Sous Vide Container

    Ingredients
      

    • 1 quart heavy cream non pasteurized
    • 1 Tablespoon lemon juice fresh squeezed

    Instructions
     

    • In a gallon zip top bag, pour the heavy cream.
    • Submerge it in a cold water bath and use the water displacement method to remove the air from the bag. Do NOT use a Seal and Vac bag for this recipe. You will need to add fresh lemon juice to the recipe and the bag will need to be opened.
    • Set the Sous Vide to 180 and allow the water temperature and the temperature of the heavy cream rise together.
    • Once the temperature has reached 180 F, set a timer for 3 minutes.
    • Once the 3 minutes has been reached, open the bag and pour in the 1 tablespoon of fresh lemon juice.
    • Stir the cream to incorporate the lemon juice.
    • Set another timer for 3 minutes.
    • Once the 3 minuets is up, remove the cream bag from the water bath and allow it to cool to room temperature.
    • Pour the cooled mascarpone cheese cream in the cheese cloth lined strainer.
    • Place in the refrigerator over night to allow the whey to strain.

    Nutrition

    Serving: 1Calories: 271kcalCarbohydrates: 2gProtein: 2gFat: 29gSaturated Fat: 18gPolyunsaturated Fat: 8gTrans Fat: 1gCholesterol: 90mgSodium: 22mgSugar: 2g

    Nutrition Disclosure

    Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.

    Tried this recipe?Let us know how it was!

    Sharing of this recipe to social media is both encouraged and appreciated. Please share the direct link back to the recipe. Copy/Pasting and/or screenshots of the recipe to any social media is strictly prohibited. Content and photographs are copyright protected. SavoringTheGood®

    originally published: Mar 19, 2018

    More recipes you may enjoy

    • Ham And Potato Soup (Crockpot Recipe)
    • Putting Together A Cheese Board Is Easier Than Your Think
    • Strawberry Soup
    • Peach Gazpacho
    1904 shares
    • Facebook354
    • Twitter

    About Sarah Mock

    Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 13 years Sarah helps the home cook prepare her recipes with professional results.

    Reader Interactions

    Comments

    1. Sarah

      April 28, 2019 at 5:55 pm

      I tried.... it doesn't... There needs to be evaporation for this to work. At least, that is my theory....If you find different, please let me know.

    2. Lesley Davies

      April 27, 2019 at 2:20 pm

      Would this work in jars?

    3. Linette

      April 15, 2019 at 1:36 am

      I had no idea! Mascarpone cheese is so hard to find in my area. Now I can make it at home. Thank you Sarah!

    4. Sarah

      March 23, 2019 at 12:30 pm

      Leanna,
      You are welcome to give it a try! I would try the half and half first and see if that give your the yield and the texture that you are looking for. If you make it please write back with your experience. Cheers! Sarah

    5. Leanna

      March 23, 2019 at 12:10 pm

      Do you think that Half and Half or a combination of half cream and half whole milk could be used to cut down on the fat content?

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Sarah Mock

    Sarah Mock Headshot 2022 SavoringTheGood.com

    Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 13 years Sarah helps the home cook prepare her recipes with professional results.
    Learn More about me!

    Popular Posts

    • Rhubarb Dump Cake Recipe Without Jello
    • Boat Dip Recipe (Tiktok Famous)
    • How To Make Jam: Strawberry
    • Tomato Paste Recipe

    Most Recent

    • 43 Best Tailgating Recipes - Game Day Food
    • Chocolate Chip Cake Mix Cookies
    • Pumpkin Muffins with Cake Mix Recipe
    • Smoked Pineapple Recipe (5 Flavor Options)

    Seasonal Favorites

    • Black Raspberry Pie Recipe
    • Blueberry Syrup Recipe with Canning Instructions
    • Pickling Beets (Easy Refrigerator Pickled Beet Recipe)
    • Pork Shoulder In Crock Pot (Recipe)
    Savoring The Good, LLC is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. Savoring The Good, LLC makes no claims of expert status and the owner will not be liable for any losses, injuries, or damages from the use of the information found on this website.

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Accessibility Policy

    Newsletter

    Contact

    • Contact
    • Media Kit

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2022 Savoring The Good®