Real creamy and tender mascarpone – the base for many desserts – is not cheap. How to make your own cheese if you want to bake a cheesecake or tiramisu?
Take cream, fat content of at least 30 percent, and lemon juice – for 1 liter of cream 3 tablespoons of lemon juice. Prepare the utensils – a saucepan, bowl, strainer, and cheesecloth.
1. Place a saucepan over medium heat and pour the cream into it.
2. Stir with a wooden spoon and bring to a boil. When the first bubbles appear, remove the pan from the heat.
3. Add lemon juice, stirring vigorously.
4. Return to stove and simmer over low heat for about 10 minutes. First, the cream will curl up into small clots, then it will look like kefir, and then turn into a thick cream.
5. Cover the sieve with gauze in several layers, pour the mass on it. Leave to drain for a few hours.
- If you take 2 times less cream, then divide the cooking time by 2.
- Homemade mascarpone lasts 1 week in the refrigerator.
- If homemade mascarpone does not work out, know that it can be replaced with other products.
We will remind, earlier we told how to prepare classic tiramisu, and also gave a recipe for alternative tiramisu based on cottage cheese.