|This cheese has got a silky, creamy texture|
Homemade mascarpone cheese
While randomly surfing through some food sites, which is something that I do all the time, I read this article about making cheese at home. I was fascinated. After watching a dozen or more episodes of Cheese Slices on TLC, this is one thing that’s on my bucket list. Imagine making all those yummy varieties of cheese – heaven!
The methods of making cream cheese and some others didn’t look too beginner-friendly so I decided to start off with something that was a little simple. Further research told me that mascarpone would be my best bet. Next came the kind of cream I need to use, I read that if the cream was too heavy it might not give me the right texture but it had to be just rich enough so that I would get smooth, creamy mascarpone cheese. Finally, I used this recipe and I was so pleased with the results that now on I’m not even going to look in the supermarket for mascarpone!
1 lt of Amul cream
1 tbsp of lemon juice
Heat the cream in a double boiler, when it begins to heat up a little (I waited about 2 mins and 15 sec with the cream on a low flame) add the lime juice and keep stirring. The cream will not curdle like milk does when you make paneer, but while you’re stirring you will notice that its getting thicker. You’ll know its done when the cream makes a thick layer at the back of your spoon. Turn off the flame and allow the cream mixture to sit in the double boiler for about five minutes.
Take it off the double boiler and strain the mixture through a cheese cloth. Tie the corners of the cloth and secure it into a knot. Hang this in a safe place and keep a bowl under it to collect all the whey that has been released. Allow this to remain for about two hours or until all the whey has been discarded. Transfer the cheese, along with the cheese cloth, into an airtight container – at this point you may notice that the texture isn’t quite similar to the mascarpone that we’re all familiar with, but don’t panic it will be alright – and keep in the fridge for a couple of hours. During this time, the remaining water/whey in the cheese is released and this is what gives the cheese a creamy texture.
This cheese will keep well in the fridge for about a week but if you want to store it for longer, then its best to freeze it. Enjoy this as icing, in delicious desserts like Tiramisu or even as a topping for simple cut fruits.