Homemade Mascarpone using Ultra-Pasteurized Heavy Cream

Q: What does Ultra-Pasteurize mean?

Ultra - pasteurized products are processed at an extremely high temperature. The advantage is that milk and cream can last longer.

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Did you know that you can make Homemade Mascarpone using Ultra-Pasteurized Heavy Cream?!! With only 4 basic ingredients, a saucepan, and some cheesecloth (or a clean dishtowel), you can make homemade mascarpone cheese for a fraction of the cost of a store-bought version! Keto, gluten-free, and naturally sugar-free!

Homemade Mascarpone Cheese

I recently wanted to create a keto Tiramisu roll cake but needed some mascarpone cheese for the filling.

After searching two separate grocery stores and not finding any, I decided to do some research on making homemade mascarpone cheese.

After a ton of recipe searches, I found a variety of recipes with varying amounts of success. From what I can tell from the failed recipes was that most recipes absolutely REQUIRE you to use non-pasteurized heavy cream. For most of us that do not live near a dairy farm, this ingredient is not very easy to come by.

So, determined to make some homemade mascarpone using ultra-pasteurized heavy cream, I (through several trials and errors) finally figured out how to make mascarpone cheese with only 3 basic ingredients that can be found in EVERY grocery store.

Just like my Keto Cookie Dough Frosting, Brown Butter Frosting, and this Sugar-Free Cream Cheese Frosting, that I have used to layer this Keto Chocolate Cookie Dough Cake as well as to stuff in Keto Carrot Cake Roll Cake, this homemade mascarpone cheese recipe can be used in all your favourite keto desserts.

Why this recipe works

Easy - This recipe only requires about 5 minutes of hands-on time which makes it a really easy recipe
Cheap - Making homemade mascarpone cheese is cheaper than buying it at a store
Convenient - This is a great recipe for when you are in a pinch and need mascarpone but can't find it in local grocery stores

homemade mascarpone cheese using ultra-pasteurized heavy cream

Homemade Mascarpone Versus Store-Bought

PLEASE take note of the pictures and realize that homemade mascarpone using ultra-pasteurized heavy cream will produce a thinner consistency than store-bought mascarpone.
I personally love the texture and taste more than store-bought but you will have to be your own judge!

Ingredients

Thie easy ultra-pasteurized heavy cream recipe only requires a couple of ingredients!

Heavy Cream - what makes this recipe stand out is the simple fact that this homemade mascarpone cheese recipe uses ultra-pasteurized cream that is relatively inexpensive and easy to find. I used Land'O Lakes brand that I got a Costco for under $5 for 473 ml.
Lemon Juice - Freshly squeezed lemon juice adds just the right amount of tartness and also helps to solidify the cream to create the nice creamy texture of mascarpone cheese.
Cream of Tartar - Adding a little cream of tartar helps to stabilize the heavy cream to create a nice and thick mascarpone cheese.
Xantham Gum - Xantham gum is necessary to help thicken the mascarpone cheese.

See the recipe card for quantities.

homemade mascarpone cheese with lemon juice, cream of tartar and xantham gum

Instructions

Homemade mascarpone using ultra-pasteurized heavy cream is actually quite simple. It does require two additional ingredients when compared to homemade mascarpone cheese made from cream that has not been pasteurized.

In a small saucepan, add the heavy cream. Heat on medium heat stirring constantly until it begins to simmer.

Instructions - Immediately remove the saucepan from the heat and whisk in the lemon juice, cream of tartar and xantham gum. Place the pan back on the heat and keep it boiling for a total of 5 minutes.

Immediately remove the saucepan from the heat and whisk in the lemon juice, cream of tartar, and xantham gum. Place the pan back on the heat and keep it boiling for a total of 5 minutes.

Instructions - Remove from heat and allow the mixture to cool before pouring the mixture into a glass dish. Place a piece of cling wrap over the top and place it in the fridge for 12 hours or overnight.

Remove from heat and allow the mixture to cool before pouring the mixture into a glass dish. Place a piece of cling wrap over the top and place it in the fridge for 12 hours or overnight.

Instructions - Scrap the thickened cream into a clean dish towel or several layers of cheesecloth and allow it to drain for an additional 4-8 hours before serving

Scrap the thickened cream into a clean dish towel or several layers of cheesecloth and allow it to drain for an additional 4-8 hours before serving.

Hint: If your mixture does not thicken to your liking, you can always whisk in additional amounts of xantham gum. Please note that this homemade mascarpone cheese is thinner in consistency than regular store-bought mascarpone.

Substitutions

Please do not substitute any of the ingredients listed. I have tried this recipe using vinegar as well as baking powder instead of the cream of tartar and neither work as well.

The ONLY substitution would be to use non-pasteurized heavy cream instead of ultra-pasteurized cream.

Variations

Once you have your homemade mascarpone cheese, you can use it in a variety of easy ultra-pasteurized heavy cream recipes and keto desserts

Icebox Cakes - You can whip the mascarpone with some heavy cream to create keto desserts like this Keto Oreo Icebox Cake or this Keto Chocolate Chip Icebox Cake
Whipped topping - Top this Easy Keto Strawberry Pie with a Chocolate Crust
with some mascarpone or use it instead in these Easy Keto Strawberry Shortcakes
Cake Filling - If you are not a fan of the taste of cream cheese, you can use mascarpone instead in dessert recipes such as Keto Carrot Cake Roll Cake or this Easy Keto Pumpkin Roll

For more sugar-free and keto frosting ideas, check out my Keto Cookie Dough Frosting as well as my Sugar-Free Cream Cheese Frosting

Equipment

No special equipment is needed when making homemade mascarpone cheese.

Some suggestions include a heavy-bottom saucepan as this helps to prevent the cream from being scorched at the bottom of the saucepan. Also, a whisk helps to blend in the xantham gum. Finally, a clean dishtowel or linen towel or several layers of cheesecloth help to remove any liquid whey which creates a thicker mascarpone cheese.

Storage

This homemade mascarpone cheese recipe will last in the fridge for about 7 days. That is the great thing about using ultra-pasteurized cream versus non-pasteurized. Because most of the bacteria has been killed do to the high temperature, this homemade mascarpone cheese will last longer than other homemade mascarpone cheese that does not use ultra-pasteurized cream.

Top tip

Make sure that you whisk in the xantham gum and add as much or as little as you want. For a thinner consistency, only use about ⅛ teaspoon. For a thicker consistency, use anywhere from ¼ teaspoon to ¾ teaspoon. Start with the least amount and add additional xantham gum after you have strained your mascarpone in your dish towel.

What does Ultra-Pasteurize mean?

Ultra-pasteurized products are processed at an extremely high temperature. The advantage is that milk and cream can last longer.

Which brand of heavy cream is not ultra-pasteurized?

Straus Family Creamery's organic heavy whipping cream is 36% milk fat. It doesn't have any stabilizers or thickeners, and it's not ultra-pasteurized.

Is all heavy cream ultra-pasteurized?

Almost all heavy cream sold at your local grocery store is ultra-pasteurized.

How can you tell if your heavy cream is ultra-pasteurized?

Luckily, the government requires proper labeling so your container will state "ultra-pasteurized"