What is Mascarpone cheese?
Mascarpone cheese is an Italian cheese made of milk that has been changed by cream, so it has a very high butterfly content. The resulting cheese is very rich, creamy and spread out; The exact texture differs from very soft, such as Crème Fraîche, to stiff, like butter, depending on how it is processed during the cheesemak process. This cheese comes from the Italian region of LombBenes, where it is used in dessert and salty foods. It is also possible to make this cheese at home. Whether you buy or make mascarpone, realize that cheese has a very short life; It should ideally be used within a few days, or it may be wrong.
Food historians believe some versions of Mascarpone cheese have been made in Lombardy since the 16th century. Most perfectly, cheese is used in Tirimis, layered food with Mascarpone, Ladyfingers, Espresso, Brandy and Chocolate. It will also appear in Zabaglione, a rich Italian pudding. Mascarpone can also be used to make topping and thickening of puddings and creams for dessertsAnd it is popular as a separate dessert, served with fresh fruit and sometimes light syrup.
If you want to make mascarpone at home, you will need a quarter of at least processed cream and a tablespoon of vinegar or lemon juice. You also need curd, sieve, double boiler and reliable thermometer. If you do not have a double boiler, you can produce one by placing a metal or thermal glass bowl in a pan filled with water.
Start by pouring the cream into the double boiler and slowly warm it up. When the cream reaches 190 degrees Fahrenheit (88 degrees Celsius), add a tablespoon of vinegar or lemon juice and mix. Svažda begins to form immediately in Cream as it reacts to acid. Once the cottage cheese is shaped, cover the pan, remove it from the heat and leave it to stand for 10 minutes before lining a sieve with a mounted and pour the shortened cream.
After you have injected the cream, the cluster of clusters will be a cluster of precipitation. NoWalk cool when discharge until they reach the room temperature, and then cover the sieve, place it on a shallow bowl or plate and chill them for 24 hours. This sets the cheese while it is released. Once this step is completed, the mascarpone cheese is ready for use.