1 l sour cream animal - 35% fat
90 ml (6 tbsp) lemon juice
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.