The price of real mascarpone in the store is unreasonably high, despite the fact that its quality sometimes does not meet our expectations.
It would be better to make mascarpone in your own kitchen because it is ready in no time.
Plain milk will do.
Can mascarpone be made from milk?
Yes, homemade mascarpone can be made from milk! It’s an easier process than you might think, and the result is a delicious, fresh cheese that can be enjoyed in many desserts.
For mascarpone made from milk and butter, we need:
Whole milk: The higher the fat content, the creamier the mascarpone you will get.
Lemon juice: Helps curdle the milk and separate the whey.
Gauze or fine sieve: To separate the cheese mass from the whey.
Procedure:
Heat milk in a saucepan to a temperature of approximately 90 °C.It should be hot but not boiling.
Gradually pour in the lemon juice, stirring constantly.The milk begins to curdle and the whey separates.The amount of lemon juice depends on the volume of milk, but usually 1-2 tablespoons per liter of milk is enough.
Mixture pour through cheesecloth or a fine sieve placed over a bowl.Let it drain.
We tie cheesecloth with cheesecloth and hang it over the bowl to drain all the excess whey.
When the cheese is sufficiently drained, transfer it to a container and refrigerate at least for a few hours , preferably overnight.
Hints: .
If you want a sweeter mascarpone, you can add honey or powdered sugar.
Use: Homemade mascarpone can be used to prepare tiramisu, creams, cake fillings or as a spread on pastries.
For mascarpone made from milk and butter, we need:
370 milliliters of milk.
100 grams of butter (82. 5% fat).
3 spoons of lemon juice.
half a teaspoon of sugar.
a pinch of salt.
Procedure:
First, transfer the butter to a pot and place it on the stove.
Then pour the milk.
Heat until the butter is completely melted.
Pot remove from stove.
Add sugar and salt to the milk.
Mix the mixture with an immersion blender for 4 minutes.
Then pour the mixture into a clean bowl through a sieve to remove the foam we don’t need.
Pour the mixture back into the pot and put on a low heat.
Pour lemon juice.
After four minutes, flakes form on the surface, which separates the whey.
Remove the pan from the stove.
Cover with a lid..
Let stand for 10 minutes.
Then pour the mixture through a strainer lined with cheesecloth into a clean bowl..
Cover with food foil.
Let it sit again 2 hours to drain the whey..
There is a small but important note:.
If you add weight to the mixture, the mascarpone will form faster, but without it, the mascarpone will be softer.
The range of uses for mascarpone is very wide.
It is a spread for sandwiches as well as a preparation for delicate dessert creams.
