Those who have tried mascarpone for the first time are sure that such a cheese can only be prepared using the most sophisticated technology with carefully calibrated aging and maturation under special, delicate conditions. And they are smitten on the spot when they find out the real recipe for cooking, which turns out to be simple, like everything ingenious. Fatty unpasteurized cream and high-quality milk are mixed in almost an arbitrary proportion, the mixture is placed in a cold place for 12 hours to thicken, after which it is transferred to canvas bags, which are left for a day in order to drain excess liquid. That, in fact, is all. All that remains is to pack the finished cheese and send it on sale.
Given the increased demand for mascarpone, Italian cheese makers have invented an express method for producing delicate cheese. The highest fat cream, obtained from milk of a cow or buffalo, is heated to 90 ° C. To accelerate clotting, add wine vinegar or lemon juice. Fresh cheese is separated from the whey, but is not squeezed, like other varieties, and is not aged (i.e., it does not undergo a maturation procedure). This is the reason why mascarpone is sometimes called “cheese, which is not cheese.” Indeed, during its production, lactic acid cultures and enzymes are not used for curdling, so the name “cheese” is applied to it with a stretch.
However, this does not change anything at all – mascarpone remains one of the most beloved soft and tender cheeses. It is cheeses, not curd products.
Useful properties of mascarpone cheese
Needless to say about the benefits of mascarpone, as well as about the benefits of other types of cheese and dairy products in general. All of these foods are rich in amino acids that are essential for the normal functioning of the digestive system. Mascarpone contains such valuable macro- and microelements as: – calcium; – phosphorus; – potassium; – magnesium; – iron; – fluorine, etc.
In addition, mascarpone is rich in vitamins A, C, D, H, K, PP and group B, which means that it is very useful for the work of the cardiovascular and central nervous system, for strengthening bones, teeth and joints, muscles and ligaments, improving condition skin and hair. Regular use of mascarpone helps to reduce joint and muscle pain, is a good prophylactic agent for arthritis and arthrosis.
The presence of antioxidants in mascarpone cheese helps the body withstand aggressive environmental influences (this happens at the cellular level). The same substances are actively involved in the processes of blood formation and increase immunity. Regular use of mascarpone is useful in combating stress, insomnia, mood swings, unreasonable irritability and depression. the amino acid tryptophan contained in it has a calming effect on the nervous system.
Making mascarpone cheese at home
Making mascarpone cheese at home is easy. You only need 2 ingredients: – 20% fat cream – 1 liter; – lemon juice – 3 tbsp.
Heat the cream to 80–90 ° C (do not simmer), add lemon juice, reduce heat to the lowest and simmer for 10–15 minutes. In a deep bowl, spread the cheesecloth folded in 4-6 layers, fold the curdled cream on it, tie the corners of the cheesecloth with a knot and hang overnight on a hook above the sink or over the same bowl (alternatively: put the gauze bag in a colander placed in a saucepan like this so that excess liquid drains).