Whenever I watch those bright and sunny travel programs which take you through the prairies of far European countries where shepherds herding those cows and sheep, dairy men curdling cheese, aging and ripening them in curing rooms, I just wish why I wasn’t born there. Relishing those marvelous cheeses, with a glass of red wine, doing nothing but basking in the glory of those heavenly moments…perhaps I would be living this dream someday.
Till that day at least I can dare to make some fresh curd cheese here at home, still dreaming about those grasslands. And what else could be easier than making Mascarpone at home. Mascarpone, fresh curd cheese made out of cream, was first originated in Italy during 16th century. It has a sweet flavor and a creamy and buttery texture, which makes it ideal for so many desserts. And if not using in a desert, a dollop of it can be directly enjoyed over fresh berry salad.
Recipe adapted from Baking Obsession
500 ml cream low fat 25 %
1 tbsp lime juice
- Heat the cream over a double boiler until it reaches 82 degree Celsius.
- Stir in the lemon juice and keep at this temperature for a few moments longer until it starts to thicken.
- Remove from heat, cover, and let sit at room temperature until it is cooled down a bit.
- Refrigerate over night. The next day it will have thickened further.
- Pour it in a strainer lined with multiple layers of cheesecloth.
- Refrigerate for about 24 hours to let the whey drain.