Homemade Mascarpone Cheese

Homemade Mascarpone Cheese

1. Whipped cream and lemon juice

2. Pour the whipped cream into a small pot, turn on a low heat, and stir while heating

3. Heated to the state when there are fine bubbles around (about 85 degrees)

4. Pour in lemon juice

5. Continue to turn on a low heat and stir gently with a manual whisk, the whipped cream will gradually thicken

6. Look, it's thick enough that you can turn off the heat, set aside to cool

7. After cooling down completely, close the lid

8. Put in the refrigerator and refrigerate more than 12 small

9. Take it out, the cream becomes very thick, thicker than the usual yogurt

10. Prepare a piece of fine dry gauze boiled in boiling water, put it on the filter, and clamp it around with clips

11. Pour the chilled whipped cream on the gauze

12. Tie the gauze mouth tightly

13. Put it in the refrigerator and drain for more than 24 hours

14. The next day, when the time is up, take it out and the mascarpone cheese is ready

Tips:

1. It is best to use "tartaric acid" to ferment mascarpone. The method is the same. If it is not easy to buy, use lemon juice instead
2. The cheese can be refrigerated for 3~4 days. I heard that it cannot be kept frozen.
3. The cheese is about 95 grams
4. Do not throw away the whey water separated under the container, it is the essence, you can use it to make bread as water.