Mascarpone Cheese | How To

Mascarpone Cheese | How To

I have been using home made mascarpone cheese from the first recipe of Tiramisu posted on this blog. I have used it in few other recipes as well.

Everytime I need to make it, I go back to Tiramisu recipe to peruse the steps. I know this is terrible of me to not remember the steps. But this is the whole crux of Lemon in Ginger, I am very bad in remembering recipes and hence I blog about them for future use.

Mascarpone Cheese | How To

Today I am posting mascarpone cheese separately for ease – your and mine both.

Mascarpone Cheese | How To

In India we do not get real heavy cream and we make do with Amul cream. It is not the best alternative! The process is very simple and requires only 2 ingredients and it is so much cheaper and additive and preservative free.

Mascarpone Cheese | How To

200 grams of mascarpone cheese Conversion Chart Print

Mascarpone Cheese

Ingredients

200 ml of heavy cream
½ tablespoon of lemon juice

Preparation

1.Bring 1 inch of water to a boil in a wide skillet. Reduce the heat to medium-low so the water is barely simmering. Pour the cream into a medium heat-resistant bowl, then place the bowl into the skillet.
2.Heat the cream, stirring often, to allow small bubbles to form trying to push up to the surface. It will take about 15 minutes of delicate heating.
3.Add the lemon juice and continue heating the mixture, stirring gently, until the cream curdles. The whipping cream will become thicker, like a well-done crème anglaise. It will cover a back of your wooden spoon thickly.
4.You will see just a few clear whey streaks when you stir. Remove the bowl from the water and let cool for about 20 minutes. Meanwhile, line a sieve with four layers of dampened cheesecloth and set it over a bowl. Transfer the mixture into the lined sieve.
5.Do not squeeze the cheese in the cheesecloth or press on its surface. It will firm up after refrigeration time. Once cooled completely, cover with plastic wrap and refrigerate (in the sieve) overnight or up to 24 hours. Keep refrigerated and use within 3 to 4 days.

Notes

Recipe adapted from here.

Using heavy cream gives better results.