Mascarpone is an amazingly delicate cheese with pleasant taste. This true Italian delicacy is a relative of the riccotta type and is considered one of the most delicious cheeses, thanks to which you can prepare airy desserts and other delicious dishes.
It is necessary
sour cream with a fat content of at least 22% (600 g)
Instructions
Step 1
Prepare a metal colander and a slightly larger saucepan in advance. This is necessary so that you can place the colander in the pot. Next, take sterile gauze and make 4-6 layers. This will give the cheese not only a uniform consistency, but also a dense one.
Step 2
Put a colander in the top of the pan, on the bottom of which place folded cheesecloth, and then sour cream. The fatter the sour cream, the less whey will be released during the cooking process. Place an object weighing at least 4 kg as a load in the colander. Only with such a load on top will sour cream begin to transform into mascarpone.
Step 3
Place the saucepan with a colander in a cold place for 3-5 days. During this time, all the whey will stand out from the sour cream and remain at the bottom of the pan. As a result, unfold the cheesecloth and carefully remove the resulting mascarpone from the colander.
