Mascaporne is a well known Italian cheese from Lombardy region. But these cost you a a body part if to go to buy in the market. Mascaporne can easily be made at home by curdling heavy cream with help of acetic acid(Vinegar). Its smooth and silky in texture and very high in fat content.
It can be very easily made at home. Here’s my take on this prized ingredient..
- 2 cups Heavy cream/Malai from cow’s milk(approx 500ml)
- 2 tablespoon white vinegar (sirka) or lime juice
- Muslin cloth (malmal ka kapda)
Empty cream in a thick bottom/nonstick pan.
Heat on a medium flame continuously stirring it. Do not let it stick at the bottom.
Once the cream is almost frothy and about to boil, add 1 tablespoon vinegar./lime juice and sitr in one direction. Turn off the flame and add another tablespoon of vinegar/lime juice after 2 minutes. (Keep in mind this won’t have a curdled look, like see while making cottage cheese/paneer)
In a steel bowl place strainer (chhani) and line with 2 layers of muslin cloth. Pour the mixture in this cloth lined strainer and let it cool
Once cooled, cover it with a lid and place it in refrigerator for 24 hours. And thats it.