when I looked for the recipe it says to prefer non-ultra-pasteurized or non pasteurized heavy cream. It's hard to get non pasteurised cream near by and within 8 miles there is no Whole foods as I believe non-ultra-pasteurized may be at whole foods market.
I didn't give up and finally tried cheese with ultra pasteurized one that's what i had handy. My first experiment was success anyways I made the cheese twice to confirm the proportion of ingredients work out well. It's super duper success and made 2 recipes with that homemade mascarpone cheese (will post the recipes soon). The one recipe is Tiramisu cake, just check the below picture made with this cheese till i come with new post.
video just to show the cream getting thickened after the lemon juice and tartar addition.
Ultra Pasteurized or Pasteurized or Non Pasteurized Heavy Cream - 2 Cups (any whipping cream aka full fat cream works)
Lemon Juice - 2tsp (Freshly Squeezed from a lemon) or Vinegar
*Cream of Tartar - 1/8tsp (A Pinch)
*Since the cream is ultra pasteurized i used cream of tartar to be on safer side, if its not available skip it and add one more tsp of lemon juice.
- Just coat the pan with softened butter and add heavy cream to it.
- Bring to boil in medium flame.
- When you see bubbles on the sides of the pan remove from flame and add lemon juice and cream of tartar.
- Keep stirring and you will notice/feel the cream getting thick while you stir.
- Look this process won't curdle the cream, just it thickens the cream.
- Let stir for couple more minutes to the steam to escape.
- When cream cooled completely pour over a cloth (use a thick material or 2 layers, it should not strain much) tide well on a bowl.
- Let them sit in refrigerator by covering the top with lid for 6-8 hours.
- You can see a little whey water collected in the bowl and the cheese looks super perfect and airy in texture.
- Can be used as the recipe calls and store in refrigerator for 2 days.
- In unavoidable situation you can freeze, thaw several hours before use and blend in processor/mixie otherwise texture looks grainy.
- I have used the brands as shown in below..and never tried non dairy whipping cream.
- I got lot of queries with indian brands, pls do experiment with minimal quantity.
- If you are benefited and the outcome is good do give a comment so other's will know.