I prepared this creamy & smooth mascarpone cheese at home instead of paying an arm for store-bought! ! You can use this for making tiramisu & other Italian desserts.
1. 2 cups Heavy Cream (I used Amul cream 3 packets of 200 ml each)
2. 1 1/2 Tbs Fresh Lemon Juice (Ensure it is at room temperature)
Yields: Approx. (490 g)
1. Heat the cream in a thick pan(non stick) over a low heat,stirring constantly to prevent burning
2.When the cream is about to boil (heat up till see you some bubbles around edges), remove from the heat and add in the lemon juice. Continue stirring until the cream curdles, and is thick enough to coat the back of a wooden spoon. Allow to sit, undisturbed, for 30 minutes.
3.Line a strainer with several layers of dampened cheesecloth (or a clean, damp cotton/linen dishcloth) and set over a bowl. Pour the cooled cream mixture into the sieve, and allow to drain, undisturbed, until cooled completely. Cover the sieve with & and refrigerate overnight.
4.The next day, remove the cheese from the sieve in 1 piece and stir well to make smooth and creamy. You can store this in fridge for 7 to 10 days.