I got an unusually delicious Mascarpone, delicate, creamy, which is perfect for making various desserts, and so on from him well, it is simply impossible to break away!!! And quite the taste is not inferior to the purchased, in my opinion even tastier!
In General, this cheese is made from cream, but since I did not have cream, I thought, why not try to cook from sour cream? Because sour cream is made from cream! Made it, tried it and just froze, it turned out delicious!Proceed: pour the milk into the sour cream, mix well, put on fire and heat to about 70-75 degrees, stirring.
Add lemon juice, stir, stand on a slow fire for another few minutes, sour cream should storerotica (do not boil).
Turn off the heat. Let stand a little on the stove, 5-7 minutes.
In a colander to put cheesecloth, folded two or three times, or a thin cloth,
pour the coagulated liquid, let it drain.
For rapid runoff, lift one edge of the gauze, then the other, you can slightly move the mass with a spoon.
When the liquid has drained, about 40-50 minutes, press a little weight. If the liquid is still not glass, then leave the mass for some time.
Yes, the harder you squeeze the cheese, the denser it will be. Keep Mascarpone it is necessary in the refrigerator in a tightly sealed container.
However, do not have to store for a long time, it hurts delicious cheese!!!
Now do with this cheese desserts, creams, well-known tiramisu and Dolce di Mascarpone!