Homemade Mascarpone Cream Cheese

Name: Homemade Mascarpone Cream Cheese
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 750ml Light cream; 75ml Fresh lemon juice; 200ml Yogurt

by April light rain A

4.9 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

When baking, I often buy a box of whipped cream, which is packaged in 1L; the shelf life of whipped cream with 38% milk fat content is also very short, only 6 months. I often can’t use this 1L of cream. How to deal with this? Where's the finished cream?
We can make a homemade mascarpone cream cheese, which is a good choice to make desserts or to spread bread or mix salads at breakfast.

Tools: small pot, spatula, gauze, screen, glass bowl that can put the screen down and cut a larger circle, plastic wrap, crisper.

Tools need to be cooked in soup and disinfected in advance to drain the water for later use

Ingredients

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.