Mascarpone

Mascarpone

1. Pour the whipped cream in the pot

2. Turn on medium and small heat, stir while heating, until heated to 80-85 degrees

3. Turn to low heat when heated to 85 degrees, add lemon juice

4. Use a manual egg beater to gently stir for 2 minutes and then turn off the heat

5. After allowing the whipped cream to cool naturally, cover it and put it in the refrigerator for 12 hours

6. After 12 hours, the cream became very thick

7. Take a very dense gauze, cook it in boiling water for disinfection, then pour the cream on the gauze

8. Tie the gauze tightly, hang it in a container, put it in the refrigerator to drain, it takes 24 hours

9. After 24 hours, Mascarpone is ready