A few years back, when the kitchen was an alien place for me, making cheese at home was the last thing that would have come to my mind. After my love to experiment and take challenges in the cooking bloomed, making cheese stroke my mind and Ricotta was the first to make an appearance. Beautiful texture, very low price as compared to the market and the flexibility of flavor the cheese got me hooked. Ricotta went into the Mushroom and Caramelized Onion Galette and a Roasted Vegetable Galette. It was Malai paneer and creme fraiche after that and success made me a little more confident. Made a delicious Pasta with Creme fraiche and it was liked by all.
Then I ventured into making Mascarpone and it was a hit too. We gobbled the first batch immediately and got no time to click the pics. So attempted it again and made sure I could click a few pics before we indulge in it. Now that I have made it at home twice and know that it is so easy to make, I would never ever buy it from the market. Almost 14th the cost and you get a creamy, luscious Mascorpone in just a matter of few hours. I made a delicious dip with it using sun-dried tomatoes and basil and topped it on a slice of bread. You can also enjoy this dip with crackers. Here is a quick recipe for making Home Made Mascarpone Cheese, once your prepare it, do not forgot to tweet your thoughts about this creamy delight, I am already looking forward to hearing from you all: You might also like Sour Cream
Home Made Mascarpone Cheese
Ingredients
- 1 litre Cream
- 2 tablespoon Lemon juice
Instructions
- Heat the cream on very low heat till it reaches 87 degrees C or 190 degree F.
- If you don’t have a thermometer, heat the cream till it just starts to boil.
- Do not let the cream to boil.
- This step will take 10-15 minutes.
- Do not increase the heat.
- Once the cream has reached the desired temperature, add lemon juice.
- There will not be much difference in the texture of the cream
- Heat for another 5-6 minutes.
- Line a big sieve with 10-12 layers of cheese cloth or a layer of muslin cloth .
- Place the sieve on a bowl.
- You can also use a coffee filters if you have it.
- Pour the mixture in the sieve.
- The whey will start collecting in the bowl.
- Let it rest on the counter for an hour.
- Transfer the bowl with the sieve in the refrigerator and let it rest for 15- 18 hours.
- Your Mascarpone is ready.
- Transfer it in a bowl with a lid and you can store it in refrigerator for a few days.
Nupur UK-Rasoi
Hey Neha, thats a wonderful post you have written. I always thought making Mascarpone is untidy and time consuming. Now, when I have the recipe, I am def going to try it soon..
Sayantani
wonderfl and so well explained post. your clicks are always so pretty
Radhika Subramanian
Now that’s very easy and I was thinking it was quite difficult to make at home.
Priya Suresh
Somehow i never tried my hands in making mascarpone cheese at home..Beautifully written and wonderful dishes.
Kathy Shea Mormino
I came across your blog on the Foodgawker blog and it sure did catch my eye. I love your blog and can’t wait to try making mascarpone cheese. It looks so delicious. I would love it if you would link up with us at my weekly Clever Chicks Blog Hop this week!
Unknown
Hey Neha, I stumbled upon your blog looking for I don’t really remember what now.. 😛 I know it sounds stupid.. I’m a blogger too & I do a lot of blog hopping.. I have been meaning to try making Mascarpone at home.. & thanks for such a well explained recipe.. I just had one doubt what do you mean by coffee filters? Are they the Indian filter coffee vessels or you mean the something else?
Unknown
Hey Neha, I just made the mascarpone & put it in the fridge. Hope it turns out well. Tried with just about 200ml cream, but I guess I added a wee bit extra lemon juice, its a lil sour..
Kathy
How much cheese to you yield with this recipe
Neha Mathur
About 2 and 1/2 cups (22 oz)