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4 cupsHeavy cream (Amul cream was used here)
2Lemon juice tbspMETHOD:
Place the cream in a heavy bottom pan.
Heat the cream on a very low flame, stir occasionally. Don’t scorch the bottom.
Let it simmer on low flame, don’t allow it to get a boil (If you have a candy thermometer, monitor the temperature. It should not go beyond 190 degrees farenheit) This should take around 8 to 10 minutes
Slowly add lemon juice and stir. Allow it to simmer for 4 to 5 minutes. Cream will become thick and it will coat the back of the spoon.
Take it off the flame and let it rest for 30mins
Line the strainer with 6 layers of cheese cloth and place it over an empty bowl.
Refrigerate it for 10 to 12 hours or overnight.
Whey will be collected in the bowl. Discard this whey.
Scrap your mascarpone from the cheese cloth.
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