Italian Basic Knowledge. How to: Homemade Mascarpone
Hi everyone and welcome back to italian basic knowledge. How to. a series of videos where i will make some basic recipes for use in other preparation. So today i will show you how to do Homemade Mascarpone Cheese.
it's pretty easy to do and you need only a food thermometer and at least 24 hours to let the mascarpone firm well
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Ingredients & tools
500 gr heavy whipping cream, (1.1 pound )
10 gr freshly squeezed lemon juice, (0.35 ounce )
a saucepan,
kitchen thermometer,
a strainer large enough,
a clean canvas in linen or raw cotton if possible
Put the heavy whipping cream in the saucepan on the fire ( low setting ) and bring it to 82° C (180° F.) taking care to mix often with a whip.
Once you reach the temperature add the lemon juice and stir for 4/5 minutes
Turn off the heat and let cool about 20/30 minutes.
Place the strainer over a large mixing bowl and cover with the canvas (well cleaned and washed without fabric softener)
Pour the thickened cream on the canvas, let it cool and then cover with a kitchen film.
Put the mixture to rest in the refrigerator for 24 hours at least ( The more you leave in the fridge the more compact it becomes)
The mixture will lose the liquid part so you just have to collect the mascarpone and store it in a bowl.
It can be kept for 4-5 days in the refrigerator.
Consider that lemons do not all have the same amount of citric acid, so if the heavy whipping cream does not start to thicken after 5-7 min. of cooking, you can add a few more drops of lemon juice. Don't exceed otherwise your mascarpone will taste of lemon.
No doubt you’ll have to do some testing to find the right balance with the lemons you find in the area.
I hope that this recipe can help you if you have any other question feel free to ask.
if you have liked the recipe please subscribe See you next time and in the meanwhile Buon Appetito!!!
#mascarpone,
#homemade mascarpone,
00:00 start
00:15 ingredients
00:50 Add lemon
01:50 Pour Heavy Cream
03:04 Mascarpone!!
04:25 Final
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