The homeland of mascarpone cheese is Northern Italy, the province of Lombardy. On the basis of this white, delicate cheese, many famous Italian desserts are prepared, not only terramisu. In the "cheese table of ranks", it does not rank high, since it refers to unripe white cheeses, and probably arose as a waste disposal in the production of aged cheeses. But its low origin does not in any way affect its excellent taste.
It is necessary
-
- For cream mascarpone
- 1 liter of cream (35%);
- ¼ teaspoon of citric acid;
- clean linen towel;
- colander;
- saucepan.
- For traditional mascarpone:
- 1 liter of fresh cream (at least 30%);
- 75 ml lemon juice.
- For mascarpone on white wine vinegar
- 1 liter of cream (10%);
- 1 teaspoon white wine vinegar
Instructions
Step 1
Cream mascarpone (35%) Pour a liter of cream into a dry saucepan, heat to 75 ° C. Dissolve citric acid in 1 teaspoon of water and add to the cream. Reduce heat to very low and cook for another 10 minutes, stirring gently with a whisk.
Step 2
Place a bowl under a colander, fold the towel in half and place it on top, then pour the cream onto the towel, stir and refrigerate for 3-4 hours or overnight. Remove from refrigerator, remove mascarpone from colander. Store no more than 3 days in glassware at 2-4 ° C.
Step 3
Traditional mascarpone Pour the cream into a saucepan and heat to 85 ° C, stirring constantly. Remove the pan from the heat. Whisk the cream very vigorously and add the lemon juice drop by drop.
Step 4
Place the pot in a bowl of ice water or filled with ice cubes and continue whisking, then refrigerate for a couple of hours. Whisk the cream again until creamy.
Step 5
Put the mass in a cotton cloth, tie the edges with a string to make a kind of bag, put in a colander. Place the colander in a bowl and refrigerate overnight.
Step 6
In the morning, take out a bag with a piece of cream, let it stand at room temperature for about twenty minutes, so that the mass warms up a little. Whisk again, put back in the refrigerator and keep there until the mass finally thickens. Remove the finished mascarpone from the bag and store in the refrigerator for no more than three days.
Step 7
Mascarpone on White Wine Vinegar Remove the cream from the refrigerator beforehand, it should be at room temperature. Pour the cream into a saucepan, place on a preheated burner, add vinegar, stir and keep on medium heat for 3 minutes (during this time, the mixture should begin to curd).
Step 8
Remove the pan from heat, cool and refrigerate for 12 hours (overnight). Take a sieve, put it in a bowl, put gauze folded many times on the bottom of the sieve. Pour the cream of the day yesterday and let the whey drain (you get about 500 g of curd mass and about 300 g of whey).
Step 9
Take a chintz cloth, fold it several times and place it on the bottom of the sieve. Put the curd mixture in the fabric, pull the edges of the fabric and place the oppression on top. Leave it on for 7-8 hours. Remove the prepared mascarpone cheese from the makeshift bag.
