Cheese “Mascarpone” Recipe
I got an unusually delicious mascarpone, tender, creamy, which is ideal for making various desserts and so on, it’s just impossible to break away from it!!! And it does not taste inferior to the purchased one at all, in my opinion it is even tastier!
Servings
10
Cook Time
60minutes
Servings
10
Cook Time
60minutes
Ingredients
Instructions
  1. In general, this cheese is made from cream, but since I didn’t have cream, I thought, why not try to make it from sour cream? Because sour cream is made from cream! Cooked, tasted 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, simmer for a few more minutes, sour cream should thicken (do not boil). Turn off the fire. Let it stand on the stove for 5-7 minutes.
  2. In a colander, put gauze folded two or three times, or a thin cloth, pour in the coagulated liquid, let it drain.
  3. To drain quickly, lift one edge of the gauze, then the other, you can slightly move the mass with a spoon.
  4. When the liquid drains, after about 40-50 minutes, slightly press down the mass. If the liquid is still not glass, then leave the mass for a while. Yes, the harder you squeeze the cheese, the denser it will be. Mascarpone should be stored in the refrigerator in a tightly closed container. However, you won’t have to store it for a long time, it’s too delicious cheese!!! Now prepare desserts, creams, well-known tiramisu and Dolce di Mascarpone with this cheese! Enjoy your meal!!!
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