Ingredients
1 l sour cream animal - 35% fat
90 ml (6 tbsp) lemon juice
Method
Heat the cream in a water bath on medium heat to a temperature of about 87C degrees. Not all have thermometers for food at home, so I just warm it up steam well preheated, but not boiling water. It takes about 10-15 minutes. Add the lemon juice and mix well. Remove from the water bath and let cool at room temperature. Once cool, cover the bowl with fresh foil for storage and leave in the refrigerator for 12 hours. During this time the cream to thicken, but not much. Prepare 4 kata cheesecloth and place it on a strainer and pour the thickened cream in strainer. Place back in the refrigerator for 12 hours. During this time will be given liquid (about 200 ml), and delicious creamy substance that remains in the patch is so desired mascarpone. You can use it immediately or store it in a box up to 1 week.
Containers:
Difficulty
Average
Tested
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Source
http://vkusnotiiki.net From: karil
Comments
Really it's sour cream? Basically it is a low fat, I do not know whether it is 35%, and mascarpone not you made from plain cream?
Really it's sour cream
Cream of the larger Bulgarian brands do not seem to be available with such a big fat ... Here I also can not find - the standard sour is 25-27%. Can advantageously be used in less than 30%? What do you use?
interesting recipe. I recently came across a recipe, substitute mascarpone, namely: Mix cream cheese with whipped cream. A mascarpone read that is cream cheese, but how prepared do not know.
sladki64e, then it will not be exactly mascarpone, but it will still be delicious :) mascarpone cream is cheese made with cream and citric acid. And I got interested and I'm going to try to be prepared. Sour cream with so much fat here is unattainable for me, but all recipes (especially preparation instructions) in English that I found using a simple cream (heavy cream), so there are options.
Nevi upload a photo of the cream, which refers to the author of the recipe ...
Yes, Neville is not mascarpone, but tasty. I found a recipe for mascarpone - cream (not sour, and usually (liquid)), which is heated in a water bath and add cream of tartar (tartaric acid).
Thank you girls :) I'll try soon and will share success or failure.
This recipe is from the blog of Yola Petrova and there is clearly seen in the picture that is liquid cream, not sour ...