Homemade Mascarpone Cheese

Making my own cheese..wow,it even sounds interesting to me.The only homemade cheese I had ever come across before this was our very own Paneer/Cottage cheese.Somehow,I am not so keen on homemade Paneer mainly because,I cook it only once in a while since I am the only paneer lover here.It sounds much better to order in Paneer Butter Masala when I feel like having it!!

So it is with great anxiety I set about making Mascarpone cheese at home.As you might know,many bloggers have tried making this with great success and Vera’s recipe is a foolproof one.I have seen Deeba and Ria and then the whole bunch of Daring Bakers try it during the Tiramisu challenge.I was excited and couldn’t wait to make my own version of homemade Mascarpone cheese!!Here's how I made it..

Homemade Mascarpone Cheese
Recipe source – Vera’a Baking Obsession

Ingredients [Makes about 12 Oz]

500 ml whipping (36 %) pasteurized (not ultra-pasteurized)
[I used 3 Amul cream Tetra Packs each weighing 200 ml,so totally 600 ml]
1 tbsp fresh lemon juice

Preparation

Bring 1 inch of water to a boil in a wide skillet.

Reduce the heat to medium-low so the water is barely simmering.

Pour the cream into a medium heat-resistant bowl, then place the bowl into the skillet.

Heat the cream, stirring often, to 190 F.

It will take about 15 minutes of delicate heating.

Add the lemon juice and continue heating the mixture, stirring gently, until the cream curdles.

Do not expect the same action as you see during ricotta cheese making. All that the whipping cream will do is become thicker, like a well-done crème anglaise.

It will cover a back of your wooden spoon thickly. You will see just a few clear whey streaks when you stir.

Remove the bowl from the water and let cool for about 20 minutes.

Meanwhile, line a sieve with four layers of dampened cheesecloth and set it over a bowl. Transfer the mixture into the lined sieve.

Do not squeeze the cheese in the cheesecloth or press on its surface (be patient, it will firm up after refrigeration time).

Once cooled completely, cover with plastic wrap and refrigerate (in the sieve) overnight or up to 24 hours.

Why did I make Mascarpone Cheese at home??What am I going to do with it??You'll know in a few days..[I love being secretive..lol]