Welcome to another chapter of the series awarded by critics "how to make homemade cheeses." In today's episode Paulina will tell you how to make homemade mascarpone cheese, hamlet!
If they already encouraged to make fresh cheese and homemade cheese, this is the next step. It is still an easy cheese recipe, since like the other recipes, it is a way of making cheese without rennet, with things we have by hand and we can get in the Super.
Mascarpone cheese is an Italian classic cheese , with a creamy and soft texture that makes it ideal for desserts. The tiramisu we publish on the site for example, has as its main ingredient the cheese cheese. Its acidity and texture are ideal to combine with red fruits, or simply spread it in a toast!
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About this homemade mascarpone cheese
The most important thing for our homemade mascarpone cheese to go well, is to take two factors into account: times, and temperatures. It is important that the cream reaches about 85 ° C , for that they can use a kitchen thermometer. If they do not have, nothing happens, they can check the fear.
They can see clearly in the video, the consistency of the cream when reaching that temperature and can use it as a reference. The key is to remove the cream from the fire when small bubbles begin to appear on the edges.
As for the time , it is necessary that the mixture rest well (minimum 3 hours) to settle the components of the cream, and we do not lose part of the fatty content in the filtering. To reach the consistency of the Mascarpone cheese, the mixture must be 24 hours draining. Although if they take it out at 16 hours of drain, they will have a consistency similar to tolem or a creamy and bright cheese to spread.
Remember that my website is full of easy desserts that are cooked in minutes and are delicious!
To encourage home cheese!
Greetings and until next
Juanita
Assistant
Ingredients
If you want to do more, they double the amounts
- 1/2 lt. of milk cream (mounted cream)
- 7CC of lemon juice
Mascarpone cheese recipe
Tiramusú cheese!
- Place the cream in a pot and take it over medium heat, control it that reaches 80 ... 85 ° C. You can use a thermometer or see the explanation that I left above.
- Remove from heat and stir while we expect the cream to lower the temperature to about 55 °. This process is to make a cream reduction, and get a part of the water that contains evaporates, leaving it thicker. Stir for approximately 10 minutes.
- Take the cream again to the fire and wait for the 80/85 ° point to reach the point. Then we are going to add the lemon juice. Mix well and remove from heat.
- Again we will stir for about 10 minutes while the temperature drops to about 55/60 ° C. Once you have turned, take the cream to a bowl, cover with film paper and make some little holes, it does not have to be airtight. Let stand for 3 hours.
- After that time, place a review or a clean and not very thick canvas in a bowl. Dump the mixture of cream on the reviewer, take the four ends of the canvas and make a kind of bag, with the cheese inside. Hang from a refrigerator shelf with a power underneath the water (in the video this step is clearer) and let it drain for about 24 hours.
- After 24 hours, remove from the review and take a bottle or pot to save. It is preserved very well in the refrigerator and can last up to 3 weeks.
Look how they look
It has a divine texture!
Hello. With 1 lt of milk how much mascarpone achieved?
When do we let 3 hours stand at room temperature or in the refrigerator ???
Does it let stand at room temperature or in the refrigerator?
Doesn't the mascarpone carry?
It seems to me that the tmperture you indicate is very high, where I live. It is almost boiling. Do you speak of 85 °, I ask are Celsius degrees really to those who are fertilized? Thank you.
Hello, what amount of cheese comes out with those measurements?
If I want to do it for Tiramisu, how would you prepare?
Hello, I would love to make Brie cheese, of course grateful
I was half liquid the mascarpone, how can I improve it or heat it again and add more lemon juice?
With these amounts, what is necessary for the Tiramisu published by Paulina is obtained?
With 1/2 l of cream how much is obtained from cheese mascarpone?
The cheese is much thicker than yours, I would like to know if I can mix it to make it more creamy, because it is quite dry.
Sofia, I think you get half the amount of cheese that you use as cream. I will do it tomorrow morning, if I get a different result I comment again! I hope it helps you 🙂
Hello, what is milk cream? Because it looks normal milk. Or is it cream of what kind? Thank you, greetings from Mexico.
Hello! How much cheese is obtained with this recipe? Thank you!