Mascarpone cheese is as easy to prepare at home as the normal cottage cheese. The difference us just that it is prepared using cream instead of milk.
Mascarpone cheese is used in many recipes, the most famous being Tiramisu.
A short video of mascarpone cheese recipe: https://youtu.be/6d3zN6yB00Y
For Mascarpone cheese: (200g)
Heavy Whipping Cream – 300 ml
Lemon juice – 1 tbsp
-Either take a heavy bottomed non stick pan or a heavy bottomed steel pan or a double boiler. I took a heavy bottomed steel pan as I am totally against non-stick cookware and greased my pan with some clarified butter so that the cream does not stick to the bottom of the pan.
-Now boil the cream in your pan on medium flame. As soon as it comes to a boil, add fresh lime juice to it. Switch the flame to low heat. Keep on reducing and stirring it for another 10 to 15 minutes or till the cream starts coating the surface of your spatula.
-It will not curdle like the cottage cheese does. It will only be reduced.
-Switch off the flame and place the pan over ice cold water and let it cool down to room temperature.
-Take a cheese cloth, place it over a big strainer. Place the strainer, having cheese cloth in it, over a steel container. Now pour the reduced cream over this cheese cloth, tie the cheese cloth.
-Keep this in the refrigerator alongwith the strainer and steel container for at least 12 hours to strain any liquid left in the cream. Finally the mascarpone cheese is ready and can be used further.
‘Cooking for our loved ones with love!’