Mascarpone cheese was invented in Italy more than four centuries ago. Since then, thanks to its original creamy taste and creamy consistency, it has become popular in many countries. The technology of its production is simple, so such a product can be easily prepared at home.
Mascarpone production technology
For the production of mascarpone in the traditional way, buffalo cream is used. The fat content of such a product must necessarily reach 25%. The cream is heated to a temperature of 75-80 ° C and tartaric acid is added to it. After they curl up, they are self-pressed in special linen bags installed in a cool place. As a result of such simple manipulations, the product is called mascarpone cheese all over the world.
Despite this, mascarpone can only be called a cheese at a stretch. This dairy product is too creamy, which makes it look more like butter. In addition, enzymes or lactic acid bacteria are not used to ferment it. In addition to tartaric acid, only white wine vinegar or freshly squeezed lemon juice can be used as a starter.
How to make mascarpone cheese at home
To prepare this tasty and delicate product, you will need:
- 1 liter of cream with a fat content of 25-30%;
- 3 tbsp. tablespoons of lemon juice or tartaric acid.
Heat the cream in a water bath to 80 ° C, then add lemon juice or tartaric acid to it. Stir very gently with a wooden spoon until it curls up and then remove from heat. Place a colander in a saucepan, put a piece of clean linen or cheesecloth folded in 6 layers into it. The edges of the fabric must always hang over the edges of the crockery. Pour the curdled cream into a colander and let cool, then store in a cool, dark place for 12 hours. After this time, all excess liquid will drain into the pan, and the mascarpone cheese will remain in the colander. Store such a product only in the refrigerator and no more than two days.
How to use mascarpone cheese
Mascarpone cheese can be used to make desserts. It is with him, for example, that the famous Italian dessert terramisu or American cheesecake is prepared. It can also be simply mixed with fresh berries and fruit pieces, crispy biscuits and a variety of liqueurs.
This delicate cream cheese is also ideal for preparing various appetizers. It can be spread on bread and paired with cherry tomatoes or mixed with a variety of Provencal herbs. It goes well with, for example, parsley, arugula or basil.
Mascarpone can be added to a creamy pasta or seafood sauce. It will also add a delicate consistency and pleasant taste to various vegetable soups and will be a great addition to any mushroom dish.
