The birthplace of mascarpone cream cheese is Italy. There, this dish was created from the milk of cows grazing in the best meadows of the province of Lombardy. In the Middle Ages, mascarpone was served only to kings, but now this cheese is used to make many Italian desserts.
Traditional mascarpone cheese
cream (30% fat) – 1 liter;
– lemon juice – 75 ml.
The cream should be poured into a saucepan and gradually heated to 85 ° C while stirring. Then the dishes must be removed from the heat, add lemon juice to it and beat the resulting mass with a whisk. The pan, which has not yet cooled down, must be placed in ice water, continuing to stir the ingredients.
Next, you should put the future mascarpone in the refrigerator for two to three hours. After that, the mass must be beaten again to get a creamy consistency. Then the cheese must be placed on a cotton cloth and the edges are tied. The bag should be put in a colander and left in the refrigerator overnight. In the morning, the mass should be heated to room temperature and beat again. The mixture should be thick.
Mascarpone should not be refrigerated for more than three days.
To prepare such a dish, you do not need any special tools or expensive ingredients. Homemade recipes for such cheese are practically no different from the dishes that are served in Italian restaurants.
Mascarpone with white wine sauce
Ingredients:
cream (10% fat) – 1 liter;
white wine vinegar – 1 teaspoon
Pour the cream into a saucepan and wait until it reaches room temperature. Add white wine vinegar to this ingredient. Then you need to put the dishes on an already heated stove and keep on the fire for about three minutes, while stirring constantly.
If the pan is not removed in time, the cream will turn into curd.
The future mascarpone must be left in the refrigerator overnight. Next, the cheese blank should be passed through cheesecloth folded in several layers. A thick mass will remain on top, which must be covered with a cotton cloth on top. The edges of the resulting bag must be pulled together and oppression put on it. In such conditions, the cheese should be for about 8 hours. Wine sauce mascarpone can be used to make raw trout soufflé.
Sour cream mascarpone
Ingredients:
homemade sour cream (fat) – 800 grams;
milk – 200 ml;
lemon juice – 2 teaspoons.
It is necessary to pour the sour cream with milk and heat it on the stove to 75 ° C, while stirring. Then add lemon juice to these ingredients. The resulting mass must be kept on fire for several minutes so that it thickens.
Next, a mixture of sour cream and milk must be passed through a cheesecloth folded three times. The serum will drain for about 40 minutes. After that, the cheese mass should be squeezed out to make the mascarpone thick.