I wanted to cook a delicious tiramisu, cream and decided not to buy and make at home for him.
It turned out very well. I would say Tiramisu came much tastier at home greasy cream "Mascarpone".
I looked on the Internet are many possible ways of cooking "mascarpone" and found the easiest option in my opinion.
For home Mascarpone need:
- 1 liter of the most heavy cream (preferably 33-35%)
- 2 tbsp. l. wine vinegar or replaced with 2 tbsp. l. fresh lemon juice
It must be remembered that "Mascarpone" cheese is creamy, so it is required:
- clean gauze or a tea towel, folded in several layers
- colander or strainer
COOKING
Take a pan with a thick bottom. Always with a thick, if not, then you need to purchase.
So that nothing is burnt, rinse the pan with water and pour it into the cream.
We put on a small fire.
Do not wait and immediately enter into the cream wine vinegar or lemon juice.
Heat the most little to 85-90 degrees, but do not give a mixture boil. Stir constantly. As soon begins to separate the clot from the serum, then remove from heat.
Immediately hot leans with sieve gauze.
When the curd is cooled down, and this occurs after about 30 minutes, remove safely in the refrigerator.
Home "mascarpone" is ready!
It remains to gain a little patience, and after 3-5 hours, the cream cheese is completely thickens and turns into a thick oily mass of creamy consistency.
From 1 liter of 33-35% cream is roughly 400-500 grams "mascarpone". Just enough for one cake tiramisu.
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See also:
- Quick recipe useful curd of 1 capsule calcium chloride (recipe from Soviet cookbook)
- 5 tips on how to buy grandmothers on the market high-quality milk and not to be mistaken (grandmother's cunning)
- Grandmother taught how to make a real sour cream in an old recipe
- Grandmother taught how to make a home now Vologda butter
- Grandmother taught how to test the milk for natural (easy tested way without cost) per night
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