Hello, readers. This article is about how to make mascarpone at home. Here you will find not one recipe, but three - with homemade sour cream, with cream and lemon juice, and with cream and cottage cheese. You should definitely try making mascarpone for everyone. So, enough talk.
From 1 kg 500 g of sour cream you get about 1 kg 100 g of cheese. The rest is whey, which is perfectly separated from the rest of the mass.
You can add salt and even pepper to the cheese if you are not going to make sweet desserts from it.
You need sour cream 21% - 1 kg 500 gr.
A colander and a saucepan with a slightly larger diameter so that the colander can fit into it. Place it on the table.
Fold the gauze five times to obtain a denser structure. Place a colander on the pan and cover it with folded gauze.
Carefully place sour cream in a heap. The product must be refrigerated.
If you use fatty sour cream, the cheese will turn out fatty. A lot of whey comes out of 10% of the product, which means less mascarpone remains.
But it doesn’t matter, you can use it to make pancakes or some delicious pie. It is also very important that the sour cream is fresh. Tie the gauze tightly - the sour cream should compact well.
Place a heavy weight on top of the colander. This can be a weight or other object weighing 2-4 kg. Place the sour cream in the refrigerator for three days. During this time, the whey will drain into the pan and you will get a tender and tasty mascarpone cheese.
Store it in the refrigerator, but not for too long, because it is a natural product and spoils quickly. Mascarpone can be spread on bread, used for making creams and other dishes. But such products are also not stored for long and only in the refrigerator.
Homemade mascarpone, second recipe with lemon juice
- 400 ml. cream (pasteurized, but not ultra-pasteurized) with a fat content of 15-20%
- 1 teaspoon lemon juice
You will get approximately 150-200 g of cheese (depending on the specific brand of cream, fat content, etc.)
Pour the cream into a bowl and place in a water bath. With constant stirring, over low heat, bring to almost boiling temperature (85 degrees) - when the water is just about ready to boil, but is not yet boiling.
At this point, remove the bowl with the cream, set it aside and pour in 1 teaspoon of lemon juice. Mix.
Return the bowl with the cream to the water bath. The fire is minimal.
Stirring constantly, watch how the structure of the cream changes.
At first nothing happens - the cream remains liquid. Then the mass begins to slowly curdle and becomes similar to kefir.
Finally, the mass thickens and resembles the consistency of a thick cream (this process can take from 5 minutes to 20 - depending on the specific cream).
Remove from heat and let cool for about 15 minutes. Do not overcook the cream on the heat - otherwise the cheese will have a “cooked” taste.
Don't expect the process to resemble curdling milk (as when making cottage cheese). The cream will not immediately separate into solid mass and whey - but will only thicken and thicken.
Place a sieve over the empty dish, line the sieve with cotton cloth or gauze in 4 layers. We spread our cheese and let the whey drain - about 40 minutes - an hour.
Then we hang it for another hour so that the remaining whey drips out and the cheese thickens.
And finally, put it back into the sieve, and put a small load on top (300 grams) and put it in the refrigerator for at least 8-9 hours (overnight).
In the morning we unwrap and consume.
Homemade mascarpone, third recipe with cream
200 gr. 18% cottage cheese
200 ml. 33% cream
Rub the curd twice
Breakfast with mascarpone
But now, when your refrigerator is full of delicious mascarpone, you can prepare an unusual breakfast with ordinary porridge.
I hope you enjoy these homemade cheese recipes. If this is indeed the case, click on the social media buttons and share these recipes with your friends.
