Homemade mascarpone cheese

Homemade mascarpone cheese

Category: Dairy and egg dishes

Ingredients
Market thick cream	jar 500 ml
Lemon juice - 1/2 a small lemon.

Cooking method

• Squeeze lemon juice. a little lemon is enough, otherwise the cheese will taste a little sour.
• Pour the cream into a ladle, put on a fire (not strong!), Heat up to a temperature of 85-90 * C, but do not boil.
• Gradually add lemon juice, mix, let the cream boil for about 10 minutes, but so that they do not boil, but only "whisper" slowly. stir constantly.
• Remove the ladle from the heat, let the mixture cool, put it in the refrigerator for 10-12 hours until it thickens and ripens.
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Note

Quite recently and by chance I saw this method of making mascarpone cheese on the Internet, and then I came across a recipe from the book "Salsa from pears in mascarpone", and the milkmaid brought home cream - I had no other choice, I had to urgently put it all together!

From a 500 ml jar. heavy market cream turns out to be about 360 grams of mascarpone cheese, white, thick and very tasty!

The cheese turns out immediately strongly thickened, and lends itself to cutting and processing.

If the cheese turns out to be softer or watery (depending on the quality of the cream), then the cheese mass must be transferred to a sieve on cheesecloth so that the excess liquid (whey) comes off, this will take another 10-12 hours.

In the future, I used this cheese for making desserts, and for mascarpone cream, which I will talk about in another recipe.

April 16, 2011.

Today I specially looked at the packaging of Mascarpone cheese in the supermarket.

Ingredients: cream, citric acid, fat content in the dry residue 80%, the cost of a jar weighing 150 grams is from 160 to 250 rubles.

In principle, with the home cooking method, I got a jar of ready-made cheese weighing 360 grams for 200 rubles (the cost of cream), excluding the cost of half a lemon))), and the fat content of homemade cream is also high.

Cook with pleasure and enjoy your meal!


Pear and prune salsa in mascarpone cream (Admin)



Milk: milk, yogurt, cottage cheese, cheese, butter

I love mascarpone. I can just eat with a spoon Only an expensive infection.
I want to try your recipe. But the question is in homemade cream (((Interesting - you can create this from store fat?

[Admin]

Admin, that is, you do not need to strain the serum? Just in the fridge and ready for the morning?

[Admin]

Admin, that is, you do not need to strain the serum? Just in the fridge and ready for the morning?

So the market cream is thick, the spoon is worth it! And lemon works as a thickener!

According to the circumstances, then, if the cream is liquid, the mass is liquid, then it will be possible to throw it back on cheesecloth, strain the excess

[zbyrana]

Now it is clear! Because I often skim the cream myself from homemade milk, we take steam, and in the morning the cream is ready. A spoon is not worth it, although I can remove almost 400 ml of cream from a 3-liter jar. I usually use them for sour cream, it turns out an excellent homemade, as we say zbyrana, i.e. collected sour cream.

[forget]

I think, forget the cream will not become thick, it is necessary to take those that have passed through the separator.

If you skim yourself, then there will be liquid cream. The milkmaid drives them with a separator, defends, therefore they are thick.

Maybe you will need to ask your silencer about the separator cream.

Can you use the village sour cream? Or will it curl up?

Why not?

I did from the village! My cow lives near Moscow, natural cow milk gives every day even

thank you very much Admin, for the recipe ... I've been looking for it for so long ... and for some reason I came across ground almonds with sugar ...
I often saw in culinary programs that it is used, especially in desserts ... I looked in Lebanon, I did not find it ... I know that the Moscow elite loves it very much and is an expensive thing !!! and it is so easy to prepare and have everything you need, you don't even need to buy !!! the whole summer I was transferring cream to ice cream now on mascarpone ...
the cream should be fresh, not sour right?
and if you use it like that, then with what? or what else is it served for? this is new to me, and I have not tried it yet ... and children can it? and tell me in what recipes you used it (give me links) please?
in advance, thank you very much

the cream should be fresh, not sour right?
and if you use it like that, then with what? or what else is it served for? this is new to me, and I have not tried it yet ... and children can it? and tell me in what recipes you used it (give me links) please?
in advance, thank you very much

Of course, the cream should be fresh, well, not entirely possible fresh, but high-quality, not sour (this is sour cream). Heavy market cream, spoon in it!

How to use?
Try this recipe of mine 🔗, delicious!
And the forum has recipes using mascarpone cheese, make a search query, there are enough recipes

Cook for health

[Admin]

Admin-Tanyusha, I understood correctly, did you use this recipe to make mascarpone from sour cream?
I have store sour cream, 30% ... take a chance or ...? I remember about the risk and champagne ...

[Inna]

I remember about the risk and champagne ...

In! From this you need to start and remember

Inna, from sour cream did not! Only from heavy homemade cream!
Why can't the cream come out? Maybe because sour cream is already a fermented milk product? Yes, and heating sour cream to 85 * does not seem to work, it can go in flakes.
And the cream is fresh, you can heat it, and citric acid thickens the cream, but does not curl it.

Inna, but this is my logic of explaining what and how much

is it worth trying to do it in a milk cooker ?? I think it's just convenient to keep the temperature there, what do you say?

You can try everywhere and analyze the result

But the process is so fast, just heat up the sour cream !, which will be faster in a ladle on the stove (put a temperature probe for control and track the temperature)

[Admin]

Admin, - Tatiana, how long is this cheese stored?

[Admin]

Admin, - Tatiana, how long is this cheese stored?

Like any mascarpone, it will not be stored for a long time - it is fresh, unleavened and without preservatives. Maybe a week will lie in the refrigerator, I did not store it for a long time, there was no need. Store cheese is also not stored for a long time.

I confirm, it is very tasty! Did something similar for Tiramisu. Only the cream was store-bought and I had to strain it through a linen napkin.

Tatyana, and if you take the cream, which for whipping - they are fresh and fat, can they make a mascarpone?

Tatyana, and if you take the cream, which for whipping - they are fresh and fat, can they make a mascarpone?

Whipping cream contains preservatives and different means for creating and facilitating whipping of cream - that's why they look "thick" and are used in confectionery for creams and decorating desserts, keep their shape. Normal store-bought cream is never thick like sour cream.
Truly heavy cream is only market-based, there is skimmed cream.

It is clear that it is also useless to take store-bought cream 25-30% due to preservatives. It’s a pity that I don’t have a reliable milkmaid I know, and I’m afraid to take something from anyone on the market. Or is it possible? The recipe says that the cream is boiling a little "audibly", so it still undergoes reliable heat treatment?

and from anyone in the market, it is afraid to take something. Or is it possible? The recipe says that the cream is boiling a little "audibly", so it still undergoes reliable heat treatment?

The cream does not undergo "reliable heat treatment", but is boiled down a little until thick, and according to the technology it must be hot in order to brew a lemon.

Do you think that cream with preservatives from the store is better and safer? They are "high quality" only due to the fact that they stuffed antibiotics and preservatives there above the roof! Why milk-sour cream-cream is stored in the refrigerator and without it for months and does not spoil? Do not believe me - I checked it myself! Even somewhere there is a photo on the forum. And are you sure that those antibiotics, which are stuffed with dairy products, are exactly what you need for your body?

Normal dairy products can be safely drunk from under a cow - it has also been checked, except for the benefit there will be nothing
And do you think that the inscription on the bottle (bag) label "made of normalized or reconstituted milk" corresponds to the quality of milk? Then let's figure out what is normalized or reconstituted milk and products from it. I never buy milk from such milk!

You can always check the milkmaid on the market! To do this, ask her for veterinary certificates for milk and cow. Such certificates must be mandatory for a milkmaid, and, moreover, for every day the milk is sold !!!! and not a month or a year in advance. Before going to the market, milkmaids receive such certificates from the veterinarian, they take documents for the cow and milk from the milking for analysis there.
And you can take a little bit of silence from each milkmaid for a sample and understand what quality and taste of milk is more suitable for you personally. And then "stick" to the thrush and be friends with her constantly.
For example, this is exactly how I choose for myself a milkmaid, a butcher in the market, and even a constant vegetable grower who never deceive me - since there can be a deception only once, then I will not return to them - and who will be worse from this?

Well, you just turn me on with your talk about quality - this is most likely from ignorance of what quality products can and should be.
Let's learn to understand

Well, you just turn me on with your talk about quality - this is most likely from ignorance of what quality products can and should be.

But no, Tatyana, you did not quite understand me correctly, or I was unable to express more precisely what I had in mind. I have no illusions about the composition of milk from under a cow and milk in store packages and, of course, I understand perfectly well that normalized milk can in no way be better than milk from the udder of her cow in terms of its composition, especially if the cow is healthy and cared for by a clean housewife ... I meant the lack of confidence in the freshness of the finished product put on the market counter, the reliability of the cleanliness of the dishes and the seller's hands. That's all. That is why I wrote about the heat treatment of cream. I have a rather biased attitude towards products that we buy from our hands and use without processing - you cannot wash, pour over with boiling water, peel the peel, shell, boil, fry ... Cream, sour cream, cottage cheese, butter are products from this series, in which without When stored properly, bacteria multiply rapidly. In stores, of course, God knows what happens sometimes, but there is at least some kind of control at dairies during the production and packaging in individual containers, and for many years I have been taking such products only in individual packaging, I will never take loose sour cream, cottage cheese , I just know how sometimes "unscrupulous" sellers directly in departments deal with such products. By the nature of my work, I had to see what sometimes happens on the "other side of the" counter, not intended for the eyes of buyers. I meant the same thing, saying that I regret not having a familiar, well-tested milkmaid, and somehow I am not here I saw people like that to sell their own milk on the market, as a rule, it is an intermediary who undertook to sell "village" milk, cottage cheese ... Well, I intuitively feel that something is wrong.
I asked about the whipping cream, meaning that the fat content there might be suitable, and somehow, at the moment of asking the question, I did not remember that there were really unnecessary additives, etc.
And I will definitely try the recipe, since the cream is boiled down (I should have read the preparation method carefully for the first time!), So you can take such cream on the market if I can find them in our markets. I saw sour cream, cottage cheese, but cream never came across.

And I will definitely try the recipe, since the cream is boiled down, it means that you can take such cream on the market if I can find it in our markets. I saw sour cream, cottage cheese, but cream never came across.

To your health! WORLD-FRIENDSHIP!

You need to ask the sellers about cream, they are very similar to sour cream in jars, there are twin brothers. Or ask to order, milkmaids do not always take out ready-made cream for sale

[Admin]

Admin, Tatiana, thanks for the recipe! Everything worked out great! I specially left some cream on the sidelines, and so their taste has changed for today (very disgusting steel), and "mascarpone" has a delicate and pleasant taste. Thank you!

[Natasha]

Natasha, to your health! Now your mascarpone will be registered at home, you need to cook it yourself
Nice to know that you please with the taste

Tell me - the specified amount of lemon juice is how much in spoons?
I did it twice ... the first time I threw it out - because it was so sour that it was not possible to eat. The second time I cut a round piece as if for tea - and still it turned out too sour ...
Or is mascapone supposed to be sour? We give him birth in the store, so he tastes sweet ...
Maybe what I don’t understand?

Lemon: Lemon juice - 1/2 a small lemon.

How much juice will be obtained from 1/2 of a small lemon - so much will turn out - I did not measure in spoons.
The taste is quite normal and not sour.

Cream thick market jar 500 ml the cream is very thick, natural, the spoon is in the jar.
What kind of cream did you make your cheese with? If from a store, then they have many different additives, including souring - perhaps this additive influenced the curdling of the cream.

Check how much cream you use to work?
Or you have a very specific reaction to lemon juice

I have village cream, farmers' cream - 40% (farmers have got into the habit of coming to us from the south of the Tyumen region and carrying milk). I can't say anything about additives ... they say that you don't need to add anything to such cream - because of the fat content, they can be stored without preservatives for two weeks in the refrigerator, and only cream is indicated in the composition.
There is a spoon in them ... and it is exactly like this, in terms of density like butter from the refrigerator ... the process of pulling cream out of a jar is another occupation - you have to slightly warm it up so that it becomes liquid again and pours out. They are brought in liquid, and in a day in the refrigerator they thicken.

Cream 400 500 ml + juice from one mug of lemon 5 mm thick. The result is like this:

Now I started to interfere - under the very bottom of the cheese there was about a tablespoon of milk ...
Will I try to digest it now? Seen recipes with sour cream ... try adding to remove acid and squeezing?

Yes, the cream here is so thick and fat that you don't need to stir it up with anything!
As for me, I would simply evaporate the cream over low heat to remove excess liquid and it will thicken on its own.
I know this when market cream was stewed in a slow cooker for whipping butter

As for me, I would just evaporate the cream over low heat

I put it in a milk cooker on a steam ... in the evening we will see the result
Thanks for the advice.

So, sir ... I evaporated in half an hour, set it to cool, after 20 minutes (still warm) I got the following consistency:
🔗
The droplets hang and do not fall, on the cheese itself from the droplets there are tubercles ... in 2-3 minutes everything will equalize.
It will stand for another hour and in the refrigerator until tomorrow morning.

In general, mine did not like it ... very, very fat ... it seems that you eat butter with lemon and cheese flavor ... but on Maskapone which their store does not look like at all ...
I'll have to buy ordinary cream ...% 20 fat ...
Maybe when I'll try ... and I'll send this one to cookies instead of butter ... there will be lemon

Well ... I can't answer anything.

I cook to my taste, not sour or sweet. This cream cheese is the basis for other dishes, for example 🔗

In general, mine did not like it ... very, very fat ... it seems that you eat butter with lemon and cheese flavor ... but on Maskapone which their store does not look like at all ...
I'll have to buy ordinary cream ...% 20 fat ...
Maybe when I'll try ... and I'll send this one to cookies instead of butter ... there will be lemon

You are not writing about the thickening process ... in the morning the mass thickened to a soft butter? Or how?

[DenRassk]

DenRassk, I added sugar when it seemed that I got sour cream. The next day, the taste disappointed me a little, but two days later, when the cheese was ripe, everything was super! Now I began to boil all the cream from the market. It turns out much tastier than without heat treatment.

in the morning the mass thickened to a soft butter?

Yes, it turned out to be a soft mass like soft butter ... maybe it was worth leaving it to ripen in a cool place, and not sticking it into the refrigerator?
Initially it turned out as in the author's photo, after add. cooking - it became thicker ...

Now I began to boil all the cream from the market.

Can I also boil it first next time ...?
In addition to the sour-fat taste, there was also a slight bitter aftertaste ...
In general, I don’t know yet ... maybe a little later I’ll try again ... how will I spend what I’ve already cooked and will do

Not very fresh cream has a bitter aftertaste. I was lucky, the milkmaid turned out to be an honest lady and literally brings cream from under the cow. I'm boiling in a milk cooker. Very happy with the result

[in the month of May]

In addition to the sour-fat taste, there was also a slight bitter aftertaste ...

Is it possible to check the quality of raw cream? Fresh cream will never be very thick, it is as thick as sour cream of medium thickness, even a little thinner - and completely thickens in 1-2 days, then you can put a spoon in it. The taste of fresh cream is completely neutral, with a slight sour note, the milky taste of fresh sour cream.

Check out the cream, it may be spoiled by something, for example, flour.

I tasted the bitter taste of milk and cream only once, in the month of Maywhen cows go to pasture feeding on fresh grass, and the flowering of some herbs gives bitterness to the milk. And this milk spoils very quickly.

Sorry for not sovsm on the topic, but still. I opened a jar of purchased Marsapone, and it tastes bitter. Can it be used somehow, in baked goods, rolls, bread? Or just throw it away?

Sorry for not sovsm on the topic, but still. I opened a can of purchased Marsapone, and it tastes bitter. Can it be used somehow, in baked goods, rolls, bread? Or just throw it away?

Check the date on the package, the expiration date.
Cheese can easily be used in dough, bread, pancakes, pancakes and other baked goods so that they are heat treated.

I was lucky ... literally brings cream from under the cow

They bring us 1600 km in hermetically sealed 500 ml glasses, if you believe the date squeezed out on the lid (and there is still nothing more to believe), then they were 2 days from the moment of packing + 1 day at home.

and completely thicken after 1-2 days

So I had them, and they were completely thickened so much that I hardly shoved a spoon ... well, practically butter.

Is it possible to check the quality of raw cream?

I'm only afraid of the taste before use.
Next time I will do it - I will write off the results.
Thanks for participating.

I always check the deadline when buying. It's almost a professional habit. The packaging is intact, not deformed. I can't throw away the products, I try to use them at least somehow always (with the exception of delays). I'll probably try it in buns. Thank you.

Good evening, Tatiana. Today I decided to make a mascarpone out of the house. cream ...I did everything as in the recipe. Heated the cream to 82 degrees, added lemon juice, boiled it on small. heat, stirring with a whisk. I chilled it and sent it to the refrigerator ... I don't know, but it seems to me that the mixture is very liquid ... Is that how it should be? Or there should be a density right away.

Good day!

In my recipe like this:
Pour the cream into a ladle, put on a fire (not strong!), Heat up to a temperature of 85-90 * C, but do not boil.
Gradually add lemon juice, mix, let the cream boil for about 10 minutes, but so that they do not boil, but only "whisper" slowly. stir constantly.
Remove the ladle from the heat, let the mixture cool, put it in the refrigerator for 10-12 hours until it thickens and ripens.

In a warm state, the mixture will be liquid, from heat.
Put in the cold, the mass will thicken and become dense - this is how it should be.But, it begins to thicken immediately, when combined with lemon

Thank you ... Farm cream ... probably something is wrong with them ... I didn't start to thicken right away ... although I make cream out of them and it's always great ... I'll try from others ..

I will bookmark it !!! And how I missed it

I will bookmark it !!! And how I missed it

Eeeeeh ... Need to catch up

I'll take it to your bookmarks Now it's only a little left to do - from the morning to get up on the market for homemade cream how to make yourself ??? sleepyhead i ..

To your health! It is very tasty and homemade


Pear and prune salsa in mascarpone cream (Admin)