As I said, mascarpone is like a snowflake. Soft, smooth and easy to be melted into great recipes. But, maybe the most known recipe made with this cheese is that gorgeous Tiramisu what melted everybody's thoughts.
Mascarpone, is an Italian cheese made from cream; originated in the southwest of Milan (probably in the late 16th or early 17th century) is a milk product made from the whey of stracchino (shortly-aged cheese), or from mascarpia, the word in the local dialect for ricotta.
INGREDIENTS:
1 l fresh cream
2 fresh tbs lemon juice or 1/2 tbs lemon salt
(some about 1/2 tsp of lemon salt, half dissolved into 20-30 ml water and half added as it is, during the boiling process)
1 pinch of sugar (1 gr)
1.
Heat the cream on bain-marie. Mix it with sugar. Remove from heat and add half of juice or salt. The remaining juice is added drop by drop during the next step. Heat again the cream till 85-90 C and let it there till the cream becomes as a snowflakes field. Remove from the heat.Let it stand away for 30 minutes.
2.
Pour the cream into a very thick handkerchief and drain the whey for 2-3 hours, then put it in refrigerator for half a day.From time to time you must mix in the cheese mixture, removing the cheese from the edges of the handkerchief.
After denaturation, whey is removed without pressing or aging.
Mascarpone, is an Italian cheese made from cream; originated in the southwest of Milan (probably in the late 16th or early 17th century) is a milk product made from the whey of stracchino (shortly-aged cheese), or from mascarpia, the word in the local dialect for ricotta.
INGREDIENTS:
1 l fresh cream
2 fresh tbs lemon juice or 1/2 tbs lemon salt
(some about 1/2 tsp of lemon salt, half dissolved into 20-30 ml water and half added as it is, during the boiling process)
1 pinch of sugar (1 gr)
1.
Heat the cream on bain-marie. Mix it with sugar. Remove from heat and add half of juice or salt. The remaining juice is added drop by drop during the next step. Heat again the cream till 85-90 C and let it there till the cream becomes as a snowflakes field. Remove from the heat.Let it stand away for 30 minutes.2.
Pour the cream into a very thick handkerchief and drain the whey for 2-3 hours, then put it in refrigerator for half a day.From time to time you must mix in the cheese mixture, removing the cheese from the edges of the handkerchief.
After denaturation, whey is removed without pressing or aging.
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