Mascarpone Cheese

Ingredients

1 tetra pack of Amul fresh Cream(200 ml)
1/2 tsp lemon juice

Method

1. Make a double boiler by boiling approx 2 in of water in a skillet. When water boils, lower the flame and put a heat resistant deep pan on it.
2. Pour the cream in the pan. Heat the cream (stirring occassionaly) enough so that small bubbles start appearing on top layer.
3. At this point add lemon juice and continue stirring and heating the cream until the cream curdles.
4. Do not expect the same action as you see during paneer making. All that the whipping cream will do is become thicker. It will cover a back of your wooden spoon thickly. You will see just a few clear whey streaks when you stir.
5. Remove the cream from heat and let it cool down for 10 minutes. Meanwhile line a muslin cloth on a sieve and transfer the contents( cream) in the sieve. Donot squeeze or stir the mixture now.
6. Put the sieve on a deep bottomed pan. Cover with a cling film and put it in refrigerator overnight to rest and firm.
7. Next morning it comes out as a thick, firm creamy mixture, ready to be used in your dessert's recipes or as a spread on pizzas and breads.