The method for mascarpone making does not vary if you have a larger capacity yoghurt maker.
Combine the milk, cream and starter culture in an electric yoghurt maker.
Set the time for 16 hours.
If your yoghurt maker has a 10 or 12 hour timer only, you will have to set an alarm so you remember to come back and add the additional time to the yoghurt maker.
Once the milk has cultured for 16 hours place the yoghurt container in the fridge overnight.
The following day line a large sieve with a cheesecloth or clean chux cloth.
Pour the mascarpone into the cheesecloth.
Hang the cheesecloth in the fridge over a container to drain for 24 to 48 hours.
The longer you leave it to drain the less moisture with be in the mascarpone.