Mascarpone cheese is hard to find in the market and even if you find, its way.. way.. too expensive. The only other option to beat the price heat is to make this cheese at home. Below is the method I followed to make one at home, and the cheese has been the best I have ever tasted. My efforts paid off when I finally succeeded, that too at first attempt itself. So here is how to make Mascarpone cheese at home…
Heavy cream 4 cups (Amul cream was used here)
Lemon juice 2 tbsp
Place the cream in a heavy bottom pan.
Heat the cream on a very low flame, stir occasionally. Don’t scorch the bottom.
Let it simmer on low flame, don’t allow it to get a boil (If you have a candy thermometer, monitor the temperature. It should not go beyond 190 degrees farenheit) This should take around 8 to 10 minutes
Slowly add lemon juice and stir. Allow it to simmer for 4 to 5 minutes. Cream will become thick and it will coat the back of the spoon.
Take it off the flame and let it rest for 30mins
Refrigerate it for 10 to 12 hours or overnight.
Whey will be collected in the bowl. Discard this whey.
Scrap your mascarpone from the cheese cloth.
There you go, creamy, yummy, silky and soft mascarpone cheese is ready to be used.
Store in an air tight container and refrigerate it. Use it within a week.
NOTE : – I have used Amul cream here, but heavy cream can also be used if you prefer. Honestly, I was not able to detect any difference in taste and texture. Moreover, as Amul cream is low fat which makes this cheese healthier too.