Mascarpone cheese is a soft, creamy cheese. Originating from Italy, this cheese is the main ingredient in Tiramisu. They are also used in other recipes like Cheesecake and pasta. Provided they are very costly and are very rare to find, it is best to prepare them at home. So, given below recipe is my interpretation, as derived from Wikipedia.
- 200 ml Amul fresh cream
- 1 tsp lemon juice
This batch yielded me about 125 grams of mascarpone cheese,
Heat Amul cream in a milk pan, till they bubble up on the sides and is hot to touch.
Add in lemon juice and stir them well using the spatula.
Simmer the flame, You will notice that within few seconds, the cream will get thick and start bubbling. This will coat the back of the spatula.
Pour them on muslin cloth lined bowl.
Tie the muslin cloth and hang them over the counter.
Let it drain for 2 hours. You can use the whey for cooking purpose.
Store them in an air-tight container and use within a week.
Happy Baking :)