How to cook mascarpone at home?

To date, Mascarpone - the most preferred product of many famous chefs, used in the preparation of various culinary masterpieces.Unsurpassed taste with a creamy shade and creamy texture is enjoyed not only by adults, but also by children. On the basis of Mascarpone, you can prepare a lot of desserts that can strike your relatives and friends on the spot.

Mascarpone is a cheese that originated in Lombardy, northern Italy. The word in translation means "cottage cheese" or "cream".

Initially, female buffalo milk was used to make this sort of cheese. And in our time they have stepped back from this particular ingredient and replaced it with cow's milk cream.

By their consistency and structure, Mascarpone is referred to as pasty curd cheese. They have a very delicate texture, in taste there is a creamy hue. In addition, pasty cheeses are prepared quickly and do not grow out over time. Mascarpone is characterized by constant freshness and softness, in the manufacture it is not pressed and not salted.

To make delicious Mascarpone cheese at home, You should know some of the rules by which the result will exceed all expectations.

• Very often, lemon juice is used to make soft cheese. He plays the role of a thickener, but not only for cream, but also for sour cream and other dairy products. On this account, some housewives have their own opinion and suggest using wine-based vinegar instead of lemon juice. It is this liquid, preferably home-made, that will achieve delicate tenderness and extraordinary taste.
• For cooking mascarpone, you must use a high-fat cream. The minimum indicator of fat on the purchased product must be at least 28%. The ideal option would be a cream with 33% fat. The maximum limit is 40%. You shouldn't even consider it from above, otherwise you won't be able to make high-quality cheese.
• When the cooking process moves, a thermometer should always be at hand. If it is not possible to use a temperature meter, you will have to use your own finger, plunging it into the prepared mass. If the sensations are tolerable, then the temperature of the product is acceptable, but if it is impossible to tolerate, it means that Mascarpone should be cooled a little more.

• When the cooking process has come to an end, you need to check the resulting texture. To do this, any spoon, except a wooden one, will do. The cutlery is lowered into the prepared mass, then carefully removed. Properly performed procedure will show on the surface of the spoon a circle from the cheese.
• Fans to eat dense and thick Mascarpone should remember that after cooking the product must be put in the refrigerator. Fans of soft and delicate texture can immediately begin to use.
• During the heating of the cream product or sour cream it is required to set the minimum pressure of the fire, otherwise the bottom of the pan will burn, the smell will mix with the product, and the finished Mascarpone will emit a burning smell.

Creamy Mascarpone is the perfect breakfast option for the whole family. Especially when you consider that the cheese dessert is cooked at home by the hands of the hostess, and not bought at the store. The culinary world boasts many recipes for homemade mascarpone, each mistress can only make a choice. The main thing is to do everything step by step, without getting lost in the steps of the instruction.

Quite popular option of making cheese from sour cream.

Ingredients:

1. lemon juice - 35 ml;
2. sour cream with 20% fat - 775 ml;
3. Milk 3.2% fat - 190 ml.

The cooking method involves several steps.

1. Sour cream and milk should reach the state of room temperature, and then mixed.
2. The resulting texture is placed in an enameled container and put on a small fire, while constantly stirring with a wooden spoon. While the process of weeping is underway, it is necessary to constantly check the temperature, it should not exceed 75 degrees.
3. At this point, add lemon juice to the toasting mass. After a while, the mixture will begin to curl. It is important not to allow the boiling process to begin.
4. After it is necessary to turn off the heat, cover the container and leave to cool at room temperature. While the billet cools down, it is required to take the gauze, fold it into six layers and wet it, preferably in filtered water. Then put the soaked cloth in a colander.
5. The cooled billet of Mascarpone is moved to gauze for about an hour. During this time, the serum is completely drained. If one hour is not enough, you can wait some more time. It is important not to influence this process by pressure or pressure.
6. And after a complete runoff is required to press the resulting product with your hands. Transfer it to a plastic container and refrigerate. For use, given two days.

The recipe for making Mascarpone cream is very similar to the way cheese is made from milk. But still there are some differences.

Ingredients:

1. lemon juice - 15 ml;
2. cream 15-20% fat - 385 g

The cooking method is slightly different from the previous one.

1. Cream is poured into the enameled container. The container with the workpiece is placed on the minimum fire, brought to a temperature of 80 degrees. It is worth noting that the cream must cool down to room temperature beforehand.
2. In the absence of a thermometer, the concept of the temperature norm requires monitoring the consistency of the mixture and its behavior. As soon as the cream starts to foam, it means that the desired temperature has been reached. Capacity is immediately removed from the heat.
3. Instant lemon juice is poured into hot cream and mixed until smooth. After that, the container is again placed on a small fire until the process of coagulation. Estimated time is 8-15 minutes.
4. The resulting mass is removed from the stove and remains for 15 minutes at room temperature. You should not worry that the cream will be divided into whey and cottage cheese.
5. Next begins the technical process of cooking. In a colander laid gauze, pre-rolled in six layers and soaked with plain water. A creamy mass is poured into this structure and it remains to drain for one hour.
6. After this time, the gauze is rolled up into a bag, tied and hung up for two hours. The resulting cheese must be kneaded by hand, put in a plastic container, put on a sinker and put in the refrigerator for ten hours.
7. On the use of this cheese is given for three days.

For the modern housewife, who values ​​her time and work, it will be an ideal option to prepare Mascarpone in a slow cooker.

Ingredients:

• cream of 10% - 300 ml;
• cream of 20% - 300 ml;
• lemon juice - 20 ml.

The cooking method is very simple and does not require any skills.

1. The cream is poured into the multicooker bowl. The lid is closed and set the program "Desserts", the cooking time is ten minutes.
2. Three minutes before the program is turned off, lemon juice is poured into the hot creamy mass. The lid does not close, the mixture is constantly mixed.
3. After that, the resulting billet must be cooled, you can right in the same bowl.
4. The next step will be shifting the cream mass into cheesecloth, pre-folded in several layers, soaked and laid out on a sieve.
5. After that, the fabric with the Mascarpone blank is tied up and suspended for three hours, perhaps a little more.
6. The finished product is transferred to the refrigerator in a plastic container.

Today, a variety of culinary skills allows you to cook with Mascarpone cheese a lot of delicious and healthy desserts, for example, cheesecake, tiramisu, chocolate treats and a lot of options. In addition to sweet treats, mascarpone is made into main dishes, for example, ravioli.

For a romantic dinner, the perfect option for a sweet ending will be tiramisu. The recipe is simple, and the result will be extraordinary.

Ingredients:

• Mascarpone - 400 g;
• Savoyardi cookies - 300 g;
• coffee (strong) - 250 ml;
• powdered sugar - 150 g;
• eggs - 5 pcs .;
• Cognac - 2 tbsp. l .;
• cocoa powder - 2 tsp.

Consider the cooking method.

1. First you need to make coffee and dilute it with brandy.
2. The next step is to separate the egg white and yolk. Proteins put in the fridge, mix the yolks with powdered sugar.
3. Mix sweet yolk with Mascarpone cheese.
4. Deferred proteins need to be salted and whipped with a mixer until foam appears. Then mix them with a cream base.
5. Next, take a deep form, on the bottom of which is laid out cookies, pre-soaked in coffee composition.
6. On top of the biscuit lies half the cream. Next, a layer of cookies is repeated. And again the cream, which is now required to gently level.
7. Cooked miracle must be put in the fridge for six - seven hours. If time permits, then leave it there all night.

Fans of various cuisines of the world can make various desserts, for example, American cheesecake.

Ingredients:

• Cookies - 300 g;
• butter - 150 g;
• Mascarpone - 500 g;
• cream - 200 g;
• granulated sugar - 150 g;
• gelatin - 20 g

The cooking method is quite simple.

1. First you need to soak the gelatin in water, following the instructions on the package.
2. Grind cookies with a blender.
3. Oil must be melted.
4. Shredded cookies must be mixed with butter. The resulting mixture is put in a form for cooking, level and press tight.
5. The next step is dedicated to gelatin. It must be set on fire and dissolved.
6. Using a blender, you need to whip up the sugar and cream. Add mascarpone to the cream and mix thoroughly. Then connect with the dissolved gelatin.
7. Cooked cheese filling is evenly laid out on top of the biscuit base.
8. The cheesecake billet is placed in the refrigerator for four or five hours.
9. After the specified time, the dessert is cut into identical pieces and served on the table.

To learn how to make Mascarpone cheese at home, see the following video.