Prepare mascarpone yourself, which is then used to make many desserts. You need liquid cream - 125 ml, 250 ml milk with high fat content, 1 teaspoon lemon juice.
You also need a thermometer to measure the temperature of the liquid, but in its absence, the temperature is checked by eye. You need a sift, best with a conical shape and a piece of cotton fabric.
Mascarpone is the consistency of cottage cheese, but without its typical granular structure. This is due to the high percentage of fat in mascarpone.
The cream is mixed with milk and poured into a saucepan. Heat slowly, stirring gently. When the temperature of the mixture reaches 85 degrees, remove the pan from the heat.
While stirring continuously, gradually add the lemon juice. At this time, the temperature of the cream will be 82 degrees. Place back on the stove and stir, the temperature is now between 82 and 84 degrees.
From time to time, remove the spoon to see the structure of the finished product. If when removing, the spoon is almost clean, with small dense leakage, the heating continues.
If, when removing the spoon is wrapped tightly by liquid cream and when upright, the liquid remains on it, your mascarpone is ready.
Remove the pan from the heat and, stirring constantly, cool to 50 degrees. Mascarpone is poured into a colander covered with a cotton cloth.
When drained, the cloth is tied and the fluid must be drained completely - that is, a bundle of continuous flow drops as humidity decreases.
Once the cloth bundle has a solid appearance, it is put back into the colander, place a pound weight on top, for example, a package of lentils or beans, and leave in the fridge for ten hours.
In a few hours, pull the mascarpone out and stir gently until it becomes clear that it has reached the required density to be used as a basis for desserts.
