Homemade mascarpone from sour cream takes just three ingredients and no cooking: rich sour cream is strained in cheesecloth for 2-4 hours, loses its whey and turns into a thick, silky cream. The result is practically identical to store-bought mascarpone at a fraction of the price - hard not to love that. Try it and see for yourself!
Homemade Mascarpone from Sour Cream
Ingredients
Method
- Set up a straining rig: cover a deep container (I use a stainless steel jar) with cheesecloth folded into several layers. Spoon the sour cream into the cheesecloth.
- Cover with a towel and refrigerate for 2-4 hours so the whey drains off.
- After that time you get a thick, dense mass - this is your mascarpone base.
- Add the icing sugar and a few drops of lemon juice. Whisk by hand until smooth - you get a gorgeous, sturdy cream for cakes and pastries.
Notes
Which sour cream to use
- Fat content: I use 21% fat sour cream (smetana) - the richer the cream, the thicker and silkier the result.
- Ingredients list: pick real, thick sour cream without vegetable fats or thickeners - imitation products barely release any whey.
- Cheesecloth: fold it into several layers so the cream stays put while the whey drains cleanly.
- Want an even firmer cream? Simply strain it longer - overnight in the fridge works great.
How to use this cream
This is a ready-to-use, sturdy frosting: layer it in cakes, pipe it onto cupcakes, fill tartlets and crepes. And don't pour away the drained whey - it makes excellent pancakes and crumpets.
FAQ
Can I make it unsweetened, for tiramisu?
Yes. Strained sour cream on its own is a homemade mascarpone substitute: just skip the icing sugar and lemon juice and use the plain cheese in tiramisu or savory creams.
How long does homemade mascarpone keep?
2-3 days in a sealed container in the fridge. The cream is stable - desserts frosted with it hold up in the fridge until serving.
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