My previous post on homemade ricotta was well received, so I thought why not include another indispensable ingredient from the cheese family to the DIY repertoire. Like many Italian cheeses, Mascarpone is exotic and the word exotic is often synonymous to expensive.
But the good news my dear readers is that mascarpone can be made at home in less than 30 minutes (excluding the setting time) and definitely less than Rs 100.
After looking at the result, I will never, ever buy a tub of mascarpone from a store; honest to god, I love the texture of homemade mascarpone better than the store bought one any day.
I tested it with tiramisu and it worked beautifully. I scooped a dollop of mascarpone and added it to some fresh fruits, drizzled some honey over it – the healthiest albeit yummiest dessert I have ever had!
To make mascarpone, you will need
- A large colander
- Several bits of cheesecloth
- Candy thermometer (if you don’t have one it is okay)
- 4 cups of heavy cream (Amul fresh cream will work)
- 2 tbsp lemon juice (freshly squeezed)
Yields about 450 g
In a heavy bottomed saucepan, heat cream over medium heat and bring it to the boil (190 F). Do not turn up the heat because the cream tends to burn. Add the lemon juice, stir and simmer for an additional 5 minutes. The mixture will eventually thicken and as it thickens, turn off the heat. Allow to cool.
Line a colander with 2-3 layers of damp cheesecloth. Place the colander over a bowl. Pour the cream mixture into the colander. Refrigerate the colander along with the bowl under (where the water gets collected) over night. Your mascarpone is ready for use.