Delicate mascarpone cheese at home 🧀

Kitchen appliances and utensils:

• pan;
• scapula;
• two bowls (or bowls);
• fork;
• a small strainer;
• gauze (10 layers) or thin linen fabric (1 layer);
• sieve;
• plate.

Ingredients

Step cooking

1. Take a dry pan and put it on the stove. Pour 1 liter of cream there and, stirring occasionally, begin to heat them over medium heat.
   
2. We cut two lemons in half, and squeeze the lemon juice from each half with a fork. This is very simple: you need to scroll the fork in the pulp of a lemon, and the juice itself will easily flow out.
   
3. Using a small strainer, remove excess fiber and seeds from lemon juice. Do not forget to stir the cream periodically.
4. If you have a special kitchen thermometer, use it to measure the temperature of the cream. It should not exceed 80-85 degrees. If you do not have such a device, then you need to look at the cream. If bubbles begin to appear actively on the surface, and at this time you see that steam forms above the surface of the cream, this means that they are about to boil. So, it's time to add lemon juice to them. We introduce it in a thin stream, while continuing to stir.
   
5. Leave on the same medium heat for another couple of minutes. The cream will become a little thicker and small grains will form on the surface.
   
6. We leave the pan from the hot stove. Now you need to pour the cream into a dry bowl and let them stand at room temperature until completely cooled.
   
7. When the cream has cooled, they become even thicker, and look like thick sour cream. Now is the time to filter them through cheesecloth. Take a bowl or bowl, cut 8-10 layers of gauze and cover them with a colander. Pour cream there, collect all the edges of the gauze and tie them tightly with a rope. The whey will drain a little bit and, thus, all excess moisture will leave the cream.
   
8. The entire structure is placed in the refrigerator at night.
   
9. In the morning we take it out of the refrigerator, untie it and free the cheese from gauze. As you can see, about 500 grams of mascarpone cheese is obtained from one liter of cream.
   

The cheese is very tender and soft, it has a creamy texture. This allows you to use homemade mascarpone for making cheesecakes, or as part of creams for cakes and other confectionery. It can be stored in a glass bowl or in an airtight container in the refrigerator, no more than two weeks.

In addition, it is most convenient to start cooking cheese in the morning: warm the cream and introduce lemon juice into them. Then leave it on the table and go to work while it cools. In the evening, strain and refrigerate for the night. In the morning you will have a ready mascarpone.

Video recipe

This wonderful and colorful video will help you cook delicious mascarpone cheese at home. The blogger Marmalade Fox shares her experience in making this tender cheese, and reveals a little secret for her viewers.