Homemade Mascarpone Cream Cheese
1.
Prepared mascarpone cream cheese
2.
Prepare ingredients: whipped cream, yogurt, lemon juice
3.
First heat the whipped cream on a low heat
4.
Heated to about 90 degrees
5.
Stir the heated whipped cream and cool it down to about 45 degrees
Add fresh lemon juice and stir well
6.
Add yogurt and stir well
The yogurt will be agglomerated. Open the lid and stir the yogurt well before adding it
7.
Well mixed
8.
Cover the surface with a layer of plastic wrap, cover with a lid, and let stand at room temperature for 8 hours
If the room temperature is too high, it can be sent to the refrigerator for 12 hours
9.
As shown in the picture
Reference temperature 20 degrees
10.
Take out the fermented sour cream
Place the sieve in the container, fold four layers of gauze to cover the surface of the sieve, then pour in the fermented sour cream
11.
As shown
12.
Gather the edges of the gauze together and tighten
13.
Cover the surface with a layer of plastic wrap and send it to the refrigerator to filter out the whey.
14.
Take out the mascarpone cream cheese from the strained whey
It still looks rough at this time
15.
Put the mascarpone cream cheese in the container
16.
Beat with an electric whisk until smooth
17.
Prepare a crisper box with greased paper
18.
Fill it with beaten mascarpone cream cheese
19.
Surface vibration level
Cover with a layer of plastic wrap, cover and put in the refrigerator for 4 hours before taking it out for consumption
20.
It’s okay to slice it, pair it with salad, spread bread, or make desserts.
Tips:
Ps: The tools must be disinfected in soup. Cream cheese is a fermented product. Remember to clean and disinfect the tools before use.
🏁Whipped cream can make this cream cheese if it has passed the expiration date, but has not been opened and kept in the refrigerator.
🏁 Two kinds of whipped cream with milk fat content, a 38% blue windmill, and a 35% iron tower.
The cream cheese made by Blue Pinwheel is more delicate and soft, and suitable for desserts such as tiramisu. The taste is super delicate. The shelf life of the Blue Windmill is 6 months. This cream ingredient list: cream.
The iron tower made is the kind on the homepage, which is rough and not delicate enough. But it's good to eat with bread and salad on its own. Do not go to the delicate organization for desserts, you can also use it. The shelf life of the tower is 9 months. The roughness made by the iron tower is probably related to the cream ingredients. Its ingredients: cream and carrageenan.
Cream is the cookable ingredient formed by the high-speed stirring of milk to filter out the whey. It is called cream.