How to make Mascarpone Cheese
I’ve always wanted to make Tiramisu in my own kitchen, from scratch. Even the Mascarpone Cheese that is a key ingredient in the dessert. That’s partly because I was turned off by exorbitantly priced imported Mascarpone that costs around Rs.350 for 250 gms! My determination led me to some good recipes on how to make this cheese at home, which I am sharing here. You can also see this step-by-step video recipe of Tiramisu.
| Preparation time | 0m | Difficulty |   |
|---|---|---|---|
| Cooking time | 15m | Budget | |
| Serves | 4 | Published | Monday, 30 September 2013 |
| Recipe type | Techniques | Author | Manisha Sharma |
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Ingredients
For 4 people (
)
What You Need
- 800 mL vijaya cream
- 1 1/2 tablespoon(s) lemon juice
How to make Mascarpone Cheese Directions
- Yield: 450 gms. This recipe calls for cream with fat content of 30% or more.
- Set up a double boiler, that is, put water in a small pan to boil and place a larger pan over it. Once the water comes to a boil, reduce the heat to low.
- Pour cream in the bowl and stir gently till you see tiny bubbles in it. This will take around 10-15 minutes of slow heating and continuous stirring. The flame stays at low throughout.
- Now add 1.5tbsp lemon juice (or juice from 1-and-a-half small lemons). You will notice the cream curdle slightly and thicken; it will coat the back of your spoon. Remove from the double boiler and let it cool to room temperature.
- Sieve the cream into a pitcher and squeeze out excess water just like when making cottage cheese.
- When fresh, the mixture will look more like thickened cream than cheese. That’s perfectly fine. It will firm to cheese consistency within 24 hours of resting in the refrigerator.
- To rest it, cover with cling film to keep from drying and absorbing strong odors in your fridge.
- The Mascarpone Cheese is ready after 24 hours. Transfer it to an airtight container and use it within 5 days.
- The water released by the cheese can be used for dough, cakes and making breads.
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