Tuesday, April 3, 2012

Homemade Mascarpone Cheese

Mascarpone cheese is one dessert ingredient that is amazing by itself and does wonders when added to other things. It is so versatile that you can have it with any type of fruit, cake slice, chocolate and i can bet that it will turn out to be one marvelous, delicious and silky-creamy dessert. I love Mascarpone, rich and full of goodness that my "dil" (heart <3) goes hmmm hmmm hmmm :)

Making mascarpone at home is inexpensive, convenient as it doesn't require any special equipment and its tastier and so fresh. Below is the measurement I use for making it.

Homemade Mascarpone Cheese
500 ml Amul Fresh Cream
1 tablespoon fresh lemon juice
  • Boil 1-2 inches of water in a pan. Reduce the heat to medium while the water is simmering
  • Put cream in another heat-resistant bowl, so that the bowl just sits on top the pan (you can also use a double boiler if you have instead)
  • Heat the cream for about 15 minutes and stir occasionally  
  • Once the cream heats up, you will spot some tiny bubbles in the cream. That is when you add the lemon juice and stir the mixture gently
  • The cream will thicken and you will observe that it has curdled (Note: Curdling is not as obvious as when making "Paneer" at home)
  • Remove the bowl and let it cool. Once cool, strain it over a sieve lined with damp muslin cloth. Do not try to squeeze the water out
  • Once it cools completely, tie a knot and let it sit in the sieve with a bowl (to collect any remaining water) in the refrigerator overnight

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