Soft cheese mascarpone with their hands. A part of Italy on your table.

< Mascarpone - soft cream cheese, originally from Italy, which is used for the preparation of many popular desserts. Replace it in the recipe anything difficult, and prices now, frankly, bite ...

«Website» offers to cook the most delicate creamy mascarpone cheese at home . To understand the basics of cheese, only the care and precision required of you!




Cottage cheese maskarponeIz of the quantities of products released about 450-500 grams of cream cheese.

Ingredients 1 liter of unpasteurized cream (fat content of up to 25%, too fat are not suitable) 3 tbsp. l. lemon juice

Kitchen utensils pan gauze or linen cloth colander deep bowl

Preparation Pour the cream into a clean and dry pan. Well, if you have a special kitchen thermometer , then immediately you can fix it on the pan. If such is not available, we will determine the temperature of the "eye" and guided by the culinary flair. Put the cream on the fire to heat up. Stir to avoid burnt, bringing them to a temperature of 85 ° C (when the first bubbles start to appear). Before boiling is not an argument!



Remove from heat, pour a thin stream lemon juice



fabric ends are connected to the rootstock and to the glass sera



When the serum stops actively skapyvat, Slay her into some pot and fabric bundle was placed in a colander under pressure (for example, a plate and a jar of water). Send in the refrigerator for 9-10 hours.







Delicate for mascarpone tiramisu and cheesecakes ready! And you can just smear on hlebushek ... By the way, the resulting serum does not come out, and used for making pancakes or muffins.

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