When I started blogging and experimenting with recipes and procedures that were new to me, I realised that many of the ingredients that most Western cookbooks, food sites and blogs considered common and easily available were just not easy to source where I live. Either the stores didn’t stock them or if they did, I could find the imported versions being sold at exorbitantly high and unaffordable prices. Even if I could consider buying them, I wasn’t too sure how close or beyond the expiry date those packages were!
So the alternative in most cases was to look for workable substitutes or recipes that would show me how to make these at home. One such ingredient was Mascarpone Cheese. Other than Paneer (a soft fresh Indian milk cheese) which almost everyone I know makes, I didn’t think I could make any kind of cheese at home. I had visions of commercial level vats of boiling milk of some sort and working with cultures and all that stuff.
hat was until I discovered that some cheeses could actually be made at home with very little effort. So much so that people were swearing that they would never again be spending $$$ on expensive cheese when it could be made at home from easily available ingredients and very little work!
And that’s really the case with Mascarpone Cheese. its so easy to make at home that you could almost do it in your sleep. All you need is some cream, something to heat it up and a lime/ lemon to curdle it. Find a strainer, some clean cotton kitchen towels (you don’t really need cheese cloth or muslin) and you’re pretty much in business.
This recipe is adapted from Baking Obsession.