Mascarpone at home

Mascarpone at home

If you make mascarpone at home, it will be more useful and cheaper than in the store. Use with sour cream.

From fat sour cream — it depends on the fat content of mascarpone. The more fat sour cream less serum.

With mascarpone cheese, you can always cook a delicious cake «tiramisu». From 1.5 kg of cream is obtained about 1.1 kg cheese.

The rest — is whey, which is perfectly separated from the rest of the masses. Cheese can salt the pepper, and even if you are going to cook from it sweet desserts.


Sour cream 21% — 1.5 kg


Prepare a pot with a colander and a slightly larger diameter to fit into it colander. Put it on the table. Gauze add up 5 times — for more dense structure. In a saucepan, place a colander, and its cover with folded gauze.

It gently lay the cream slide. The product should be refrigerated.

If you take the fat sour cream, cheese, and then get fat. Sour cream 10% fat out lots of serum, respectively, is less than mascarpone. But it does not matter, because it can be cooked pancakes or some delicious cake. Another very important that cream was fresh. Gauze tightly tie — cream should be well sealed.

On top of the colander, place a heavy load. This may be the weight or other object weighing 2-4 kg. For three days put the cream in the refrigerator. During this time, whey to drain into the pan and turn out tender and delicious mascarpone cheese.

Store it in the refrigerator, but not too long, because it is a natural product and perishable. Mascarpone can be spread on bread, used for the preparation of creams and other dishes. However, such products are not too long and only stored in the refrigerator.

Bon Appetit!

Mascarpone at home

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