Friday, June 4, 2010

Homemade Mascarpone Cheese

Making my own cheese..wow,it even sounds interesting to me.The only homemade cheese I had ever come across before this was our very own Paneer/Cottage cheese.Somehow,I am not so keen on homemade Paneer mainly because,I cook it only once in a while since I am the only paneer lover here.It sounds much better to order in Paneer Butter Masala when I feel like having it!!

So it is with great anxiety I set about making Mascarpone cheese at home.As you might know,many bloggers have tried making this with great success and Vera’s recipe is a foolproof one.I have seen Deeba and Ria and then the whole bunch of Daring Bakers try it during the Tiramisu challenge.I was excited and couldn’t wait to make my own version of homemade Mascarpone cheese!!Here's how I made it..

Homemade Mascarpone Cheese
Recipe source –
Vera’a Baking Obsession

Ingredients [Makes about 12 Oz]

500 ml whipping (36 %) pasteurized (not ultra-pasteurized)
[I used 3 Amul cream Tetra Packs each weighing 200 ml,so totally 600 ml]
1 tbsp fresh lemon juice

Preparation

Bring 1 inch of water to a boil in a wide skillet.
Reduce the heat to medium-low so the water is barely simmering.

Pour the cream into a medium heat-resistant bowl, then place the bowl into the skillet.

Heat the cream, stirring often, to 190 F.
It will take about 15 minutes of delicate heating.
Add the lemon juice and continue heating the mixture, stirring gently, until the cream curdles.


Do not expect the same action as you see during ricotta cheese making. All that the whipping cream will do is become thicker, like a well-done crème anglaise.


It will cover a back of your wooden spoon thickly. You will see just a few clear whey streaks when you stir.
Remove the bowl from the water and let cool for about 20 minutes.
Meanwhile, line a sieve with four layers of dampened cheesecloth and set it over a bowl. Transfer the mixture into the lined sieve.

Do not squeeze the cheese in the cheesecloth or press on its surface (be patient, it will firm up after refrigeration time).
Once cooled completely, cover with plastic wrap and refrigerate (in the sieve) overnight or up to 24 hours.


Why did I make Mascarpone Cheese at home??What am I going to do with it??You'll know in a few days..[I love being secretive..lol]

25 comments :

  1. nice :D
    i tried ur chocolate brownie ysterday, came out pretty well :D

    the chese here looks good, and nice new blog layout :)

    ReplyDelete
  2. wow divs, its come out perfect..thanks for the rcp..

    ReplyDelete
  3. Have been fantasizing about trying this out Divya... Tiramisu has to me made soon!!

    ReplyDelete
  4. Wow ....here goes one more..step vise pics is always helpful..let's wait for your recipe then...

    ReplyDelete
  5. Wow u made mascarpone at home..Great work Divya..

    ReplyDelete
  6. Woooooooooooow clap clap clap divya mascarpone looks so creamy great job dear...

    ReplyDelete
  7. I simply love cheese and this one looks very new for me. Will try it sometime :)

    ReplyDelete
  8. I cant gather up the courage yet, to make mascarpone at home... Your step by step pics are lovely!
    Great work Divya!

    ReplyDelete
  9. WOW! Looks creamy and so white. Great job girl. I love Tiramasu with coffee flavor. Have a great weekend!:)

    ReplyDelete
  10. Love the new blog look, Divya.. wow mascarpone cheese sounds good.. I'm too lazy to make this when I can buy it in the stores here..but will try it out some time later before moving to India for good so that I don't miss my favorite tiramisu. I can see tiramisu coming up in this space soon.. haha :) Thanks for the step-by-step cheese making recipe.

    Anu

    ReplyDelete
  11. Divya, that looks lovely !!!! What a creamy looking cheese. I cheated and used store bought :(

    ReplyDelete
  12. Mascarpone is expensive here. Good post! So tiramisu is coming...?

    ReplyDelete
  13. amazing this way we can have eggless or vegetarian cheese at home

    ReplyDelete
  14. Divya that's super ! so creamy and luscious it looks !

    ReplyDelete
  15. Bookmarking this for sure. Its a very informative post dear. Love how it has turned out.

    ReplyDelete
  16. I have been in love with mascarpone cheese ever since i made for the first time :)
    It makes fantastic frosting anf filling for the cake too and is divine with fruit cakes!

    ReplyDelete
  17. Wow that looks so perfect! Excellent clicks!

    ReplyDelete
  18. I love this cheese! I have made it over and over and over again!Thanks for the mention,Divya!

    Looks like you have perfected it too! Great going! And...I know what you did with the cheese :P

    ReplyDelete
  19. Home made mascarpone.... Great work....

    ReplyDelete
  20. Beautiful and creamy delcious.

    ReplyDelete
  21. This looks fantastic. Where did you buy your thermometer?

    ReplyDelete
  22. What is cheesecloth ?? is it available easily ?? and what do i ask the vendor when i have to buy it.

    ReplyDelete
  23. hello i want to make this but how will i come to know that cream has reached to190F temperature? please guide me for this.

    ReplyDelete

A blog is not complete without the readers feedback.Please let me know how you liked my post.Thank you so much for visiting my blog.

Love,
Divya.

Related Posts Plugin for WordPress, Blogger...
 
Pin It button on image hover