You need –
- Thick/heavy cream – 3 cup
- Lemon juice – 2 tablespoon
Yields about 450 grams of cheese
How to –
In a heavy bottom sauce pan; pour the cream and gently heat through till the temperature reaches 180 degrees on a candy thermometer and the cream will now start to simmer.
Now add the lemon juice and stir constantly as you don’t want to burn the cream. Cook for about 8-10 minutes. The cream will now thicken. Remove from the heat and let it cool completely. The cream will thicken up even more as it cools.
Line a colander with cheesecloth and strain the mixture. Place the colander over a bowl and refrigerate for at least 8 hours.
Enjoy the freshly made cheese! If not using immediately you can refrigerate the cheese in an airtight container for up to 4-5 days.
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