Easy recipe of homemade Mascarpone cheese
How to make homemade Mascarpone cheese from milk and butter without using store-bought cream.
*** Dairy products must be of high quality and natural
Butter (fat content 82%) - 80 g
Milk (fat content 2.5% or 3.2%) - 350 g
Lemon juice - 1 dessert spoon (I advise you to add 1 tsp at a time, you may need a smaller amount)
Sugar - 0.5 tsp
Salt - 1 pinch
1. Heat milk and butter, but DO NOT boil.
2. Beat with an immersion blender until smooth for 4-5 minutes.
3. Put on a low heat. Add sugar, salt, lemon juice. I advise you to add lemon juice 1 teaspoon at a time, you may need a smaller amount.
4. DO NOT bring the mass to a boil. As soon as you see that the mass begins to curl, remove from heat. Leave for 5 minutes to separate the curd from the whey.
5. Line the colander with 6-8 layers of gauze, strain the mass. Leave for 4-5 hours to drain all the whey. Homemade cream cheese is ready.
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