Mascarpone Cheese

Mascaporne Cheese

After Refrigeration

After adding juice

Ingredients:

Fresh Cream - 500 ml
Lime juice - 1 tbsp

Method:

• In a pan add the fresh cream.
• Let his boil in low flame.
• Once it bubbles up add the lime juice.
• Keep mixing and cook in low flame.
• Once it thickens, take it off range.
• Place a strainer over a large bowl.
• Line couple of wet cheese cloth or wet white cloth over strainer.
• Pour the thick cream to this bowl.
• Refrigerate as it is (without covering) overnight or 8 hours.
• After the desired time throw the whey water.
• Transfer the thick cheese to bowl and refrigerate.
• Stays good for a week.
• I used this and made tiramisu and for frosting cruffins.