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.
Mascarpone cheese recipes :-
Foodolicious Pictured 
ohh ur pics look really good Rekha!.I too love making mascarpone ..It does not curdle like paneer and comes out so smooth and creamy.
This looks so simple and delicious! Thanks for sharing
always love to make this at home, its cheap and delicious.
I haven’t tried making cheese at home yet. Got to try it one of these days.
I haven’t tried making cheese at home.. this is tempting me 🙂
I am crazy for mascarpone because it is so versatile…It is great with both savory and sweet dishes. Thanks for the two-ingredient recipe!
Love your clicks dear….homemade is the best always….happy to follow you…
Looks absolutely so good… what love to see what you come up with this… tiramisu??? 🙂
Thank you Rafee 🙂 yes made tiramisu 🙂
Homemade mascarpone cheese..that’s truly amazing. Never knew that its so simple to make this yummy cheese at home. Thanks for sharing dear. Btw loved the clicks especially the sliced lemon one;)
This is such a brilliant recipe, I’ve always wanted to make homemade mascarpone! Thanks for sharing! 🙂