Composition / ingredients
Step-by-step cooking
Step 1:
Pour cream into a saucepan with a thick bottom. Heat up to 70-80 degrees on a small fire.
Step 2:
Add lemon juice to the cream.
Step 3:
Warm up on the lowest heat for 7-8 minutes, stirring constantly!
Step 4:
Fold a towel or linen cloth in 2 layers. Put it in a colander with a bowl and pour out the mixture.
Step 5:
Tie and hang in a cool place for a day.
Step 6:
This amount of cream makes 530 grams of mascarpone cheese.
Step 7:
Store in a glass container for no more than three days.
P.S.: If there is no thermometer:
1. Put the cream on a small fire.
2. Wait until bubbles appear, do not bring to a boil!
3. Add lemon juice. The mass will gradually begin to thicken and flakes will form in it.
4. Put the saucepan back on a small fire and warm up the mass for 7-10 minutes, stirring constantly.
5. Remove from heat, cool, mix with a whisk. You should get a creamy mass without flakes, like sour cream.
6. Fold a towel or linen cloth in two layers, line a colander, place it on a bowl.
7. Pour out the mass and hang it for a few hours in a cool place.
8. Store mascarpone in a cool place for three days.
9. If the cream or dessert will be prepared on the same day, the cheese can already be used in 2-3 hours. Good luck in cooking!
Calorie content of the products possible in the composition of the dish
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Lemon juice - 16 kcal/100g
