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Mascarpone made with kefir grains

How to Make Mascarpone With Kefir Grains (Recipe)

Discover how to make your own mascarpone at home, using milk kefir grains!

Mascarpone is a creamy, mild, and absolutely decadent Italian cheese. It is known for its starring role in the famous tiramisu, but it is so good that you could eat an entire bowl with a spoon!

It is usually made of two ingredients: cream and an acid, such as lemon juice.

In this recipe, we use kefir grains to turn the cream into a smooth cheese with a slightly tangy taste, but soft in the mouth. You must try it!





Makes 350ml (285g) of mascarpone.

Note: Have you just received your milk kefir grains? Check out our guide on how to activate them.



  1. Pour the 35% cream into a glass container, add the milk kefir grains and mix thoroughly.
  2. Cover with a cloth with a rubber band and let it ferment at room temperature for 24 hours.
  3. Filter the mascarpone through the strainer to recover the kefir grains.
  4. Put the cream into a Kefirko Cheese Maker or hang it in a fine muslin to drain for 12 hours. This step removes some of the whey, resulting in a thicker mascarpone. 
  5. Transfer the mascarpone to a glass container and refrigerate. 
Milk Kefir Mascarpone In a Bowl

Use it as any commercial mascarpone! It can be used in your favourite tiramisu recipe, or as a substitute for any cream cheese.

Keeps for one month in the fridge.


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