CHEESE MASKARPONE

For the first time Mascarpone cheese was cooked at the turn of the 15th and 16th centuries in the Italian town of Lombardy. How exactly the title is translated, no one knows for sure. According to one version, the name of the cheese comes from the Spanish "mas que bueno", which means "better than good". On the other - means "dairy product". In Italy itself Mascarpone cheese is called "mascarpia".
Mascarpone - soft cream cheese, which in production does not require the use of rennet enzymes and does not require additional time for maturation. It is very difficult to call it cheese as such, although it is traditionally referred to as cheeses in cooking. The difference between other types of cheeses is that for the acidification of the milk base, vegetable substances are used: lemon or citric acid, vinegar.
It is prepared very quickly from a minimum of products: fatty cream or sour cream, lemon juice or citric acid. Cheese cooked at home. It turns out the same delicious as the purchase.

Ingredients for the recipe:

Cream fat content from 20% and above
500 ml

Lemon
1 PC.

We pour the cream into a saucepan and put it on a small fire. Slowly heat the cream to a temperature of 80-85 degrees.

While the cream warms up, squeeze out the juice from the lemon. We need 1-2 tablespoons of lemon juice. First use one spoonful of juice, and if necessary - the second. Lemon juice can be replaced with citric acid or wine vinegar. All these acids contribute to the folding of milk protein.

Once the cream has reached the desired temperature, remove them from the heat and pour out the lemon juice. Stir them constantly until the first flakes of curdled protein appear.

Leave the cream to cool, but they should be slightly warm. In the meantime, prepare a colander and gauze. Colander put in an empty container, cover with gauze, folded several times (4-5) and pour the cooled cream.

Tie the corners of the gauze together and hang it. Such a method will allow the serum released during fermentation to merge more quickly. This will take about an hour. If part of the whey remains, the cheese will look like a very soft paste. Such cheese pasta can be used in the preparation of creams and other dishes.

To get a more dense consistency, which can easily be smeared on bread or form a figure, then it should be kept a little more until the desired density. In this case, it is desirable to twist it together with gauze in a tight lump or put under a press. More dense Mascarpone cheese has a yellowish color.

Ready cheese should be placed in the refrigerator for 10-12 hours.

Note on the recipe:

Home-made Mascarpone cheese should be eaten for one week, since it has a short shelf life.

Fat and caloric content Mascarpone is very high, so it is not desirable to use it for people with chronic liver diseases, gastrointestinal tract, and also because they are obese or lose weight. But if you really want, then only rarely and in the minimum amount.

Mascarpone is combined with almost any additives, so you can safely experiment and look for new tastes.

A source: https://dinne.ru/recipes/maskarpone/

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