How to make mascarpone cheese at home. Making homemade mascarpone: ravioli with spinach and soft cheese
As it turned out, cooking is not at all difficult. In this article I will tell you how to cook the most delicate mascarpone cheese at home in 2 ways.
Mascarpone is a cream cheese of Italian origin, originally from the town of Lombardy, which is located in southern Italy. What we used to understand by the word “cheese” does not fit mascarpone at all, the consistency of mascarpone is more like a cream, and the method of preparation is cottage cheese or yogurt.
The uniqueness of mascarpone cheese is that it is made from fresh cream, which is obtained from the milk of cows or buffaloes that grazed freely in southern Italian meadows and ate only green grass and fresh flowers. Therefore, loosely translated, mascarpone is delicious and fresh!
I don’t live in Italy, but I live in Moscow, I don’t see buffaloes around, but I want to find a replacement for mascarpone. I cooked it from store-bought mascarpone, I really liked it, deliciously tender and just melts in your mouth. But, as I expected, you can’t buy this cheese everywhere, and it’s not cheap, so today I offer two recipes for mascarpone at home, the first requires heating and curds faster, the second recipe without heating, but it takes time for the cream to curdle.
To prepare mascarpone at home, we need cream and lemon juice. You can also curdle cream with white wine vinegar, but, for example, I didn’t have it at home, only balsamic, so the recipe is written with citric acid.
As for cream - it is better to take with a fat content of 15-20%, no more. Normally, imported products are labeled with a fat content in dry matter, for example, mascarpone cheese in dry matter should have a fat content of about 80%, and a total fat content of only about 40%. And it is better to choose cream with a short shelf life. From 500 ml of cream, about 200 - 250 grams of mascarpone cheese is obtained.
Ingredients for homemade mascarpone
cream - 15-20% fat, not higher !!! — 500 ml
lemon juice - 1 tablespoon or citric acid - 1/8 teaspoon
Getting Started with Mascarpone Cheese
Pour the cream into a saucepan and heat to 75 - 80 degrees. Unfortunately, I don’t have a thermometer, I do it “by eye”. Remove the pan from the heat when foam and small bubbles begin to appear under the foam. Important!!! Do not bring the cream to a boil!
Dilute citric acid in 1 tablespoon of water and add to the pan. Mix well.
Almost immediately, the cream will begin to thicken and the curdling process will begin, i.e. serum will separate. Stir a little, close the lid and leave to cool. While the mass is cooling, the whey should completely separate.
We take a colander, cover it with gauze, rolled up in 6-7 layers or with a cotton towel (in 2 layers) and put on a saucepan.
Pour the mass into a colander and leave for 1.5 - 2 hours, stirring occasionally so that the whey drains better.
After the glass serum, we tie the mass into a knot, hang it over the pan and put it in 
refrigerator for the night. You can not hang it, then the mascarpone will turn out to be softer with a creamy texture, but we put it in the refrigerator.
Mascarpone cheese ready!
Another recipe, without heating.
The ingredients are the same.
Cream should be at room temperature.
Pour cream into a bowl, add lemon juice. Mix thoroughly. After a while, the cream, just like in the first recipe, will begin to thicken and change its consistency, small flakes will appear at first, then they will begin to grow and the mass will clearly become heterogeneous.
We recline in a colander, covered with a thick towel or gauze in 6-7 layers. We cover the top with a lid or a plate so that our most delicate cheese does not absorb foreign odors and send it to the refrigerator for a day.
That's all! Choose your favorite recipe or experiment!
Ready!
Mascarpone at home - video recipe.
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What happens if you combine cream or sour cream with lemon juice?
A big surprise for those who love original solutions is mascarpone cheese.
Its name is translated from Spanish as "better than good".
He just asks for dessert or cake, because there is just like that - for an amateur: the taste is neutral, and there are a lot of calories. But as a basis for cooking and culinary fantasies, it is very suitable, above all praise.
The sweet cream that is added to the popular Italian dessert tiramisu can be made in your own kitchen.
Making homemade mascarpone - general cooking principles
Cheese is the basis of many desserts. There are many homemade mascarpone recipes. Most of them offer traditional ingredients:
Heavy cream;
Lemon juice or wine vinegar.
Instead of cream, you can use sour cream and milk. Some recipes contain kefir and fermented baked milk.
Traditionally need make cheese from very thick cream. For 1 liter - one tablespoon of lemon juice.
Mascarpone at home will be no worse than purchased if you follow the technology and stock up on high-quality dairy products.
The cooking process is simple:
1. We heat the ingredients on an open fire or in a water bath to 75-95 degrees.
2. Cool and let the whey drain, hanging the mass in a linen bag. It should be in a cold place for several hours.
You can make homemade mascarpone in a slow cooker.
In addition to products for making mascarpone, you will need:
towel or gauze;
thermometer.
Mascarpone cheese will keep in the refrigerator for several days.
1. Traditional mascarpone at home
Creamy cheese, ideal for desserts. Can be used as butter and for making sandwiches.
Ingredients:
One liter of 33% cream.
Two st. spoons of lemon juice.
Cooking method:
Heat the cream in a saucepan to standard temperature. We set aside.
Pour in lemon juice. Stir the contents of the bowl.
The cream has thickened slightly and curdled. The mass should be similar to liquid kefir.
We put the saucepan with cream back on the fire and heat it to the same temperature. It will take two to three minutes to do this.
We put the saucepan off the fire. The creamy mass should cool completely.
We prepare a bowl with a colander and put a towel on top. We strain the creamy mass: pour it into a towel and tie it. Hang over a colander to let the curd drain out.
We place in a cold place for at least 12 hours.
We free the finished product from the towel and move it to a jar with a lid.
2. Making Homemade Mascarpone: Universal Cream Cheese
Cheese is used to make ice cream, cheesecakes. It is appropriate in appetizers and in some hot dishes.
Ingredients:
0.500 l of medium-fat kefir.
0.500 l ryazhenka 4%.
0.300 l of sour cream.
One st. a spoonful of wine vinegar.
Two pinches of salt.
Cooking method:
Pour kefir, fermented baked milk and sour cream into a large bowl. We mix the mass.
Add wine vinegar. Salt.
Mix very thoroughly.
We put a colander on a bowl. Lay a heavy towel over the top.
Pour the milk mass and leave for two hours.
Cover with a towel and put in the refrigerator for a day.
3. Mascarpone at home with milk powder
Cheese is good for making sweet dishes and homemade ice cream.
Ingredients:
500 ml 30% cream.
Two st. spoons of fresh lemon juice.
3 art. spoons of dry milk.
Cooking method:
Pour the cream into a saucepan.
We heat very slowly so that the crust does not remain at the bottom of the pan. We mix constantly. We fall asleep dry milk.
Add juice, stir and leave to cool.
Pour into a fine sieve covered with gauze in three or four layers.
Lightly tamp the creamy mass. Cover with cling film.
Leave in the refrigerator for 8-10 hours.
We spread the cheese mass from the gauze bag into an airtight container.
4. Making homemade mascarpone in a slow cooker
Ready cheese is ideal for sandwiches. It can even be eaten warm.
Ingredients:
Half a liter of cream.
One teaspoon of granulated sugar.
Half a lemon.
Two pinches of salt.
Cooking method:
In the multicooker, you need to select the "Multipovar" mode and the temperature of 95 degrees.
Pour the cream into the bowl of the device, mix. Add sugar and salt.
When the cream is hot, squeeze the juice from the lemon.
We continue to stir. The cream curdled almost immediately and took on the color of baked milk.
Pour the curd mass onto a layer of gauze located on a sieve and a bowl. We squeeze. We tie it in a gauze bag and leave it on weight for three hours.
Pour the cheese into a container and leave overnight in the refrigerator.
5. Mascarpone at home from sour cream
Good for desserts, no-bake cheesecakes and tiramisu.
Ingredients:
0.900 l sour cream 20%.
A glass of fresh milk 3.2%.
2 tbsp. spoons of lemon juice.
Cooking method:
Pour sour cream into a bowl.
Pour milk, put on fire and mix.
Add lemon juice.
We keep on a very small fire and wait for the appearance of small grains in sour cream. We make sure that the temperature of the sour cream mass does not exceed 80.
We turn off the fire. Do not touch the mass until almost complete cooling.
Transfer to a thick towel, which is laid out in a colander with a bowl.
After four hours, we put a small press on the film (for example, a pack of butter).
After another four hours, the mascarpone cheese should ripen.
Transfer it to a container with a lid and store in the refrigerator.
6. Making homemade breakfast mascarpone
Beat homemade mascarpone with sugar and season with fruit mixture - we get an unusual and delicious breakfast.
Ingredients:
0.250 l cream 20%.
0.500 l sour cream 20%.
Two teaspoons of lemon juice.
Cooking method:
Pour the cream and sour cream into a saucepan and gradually heat, not forgetting to stir.
Add juice, stir and heat to standard temperature.
We discard the contents of the saucepan in a colander covered with a towel and leave for an hour.
Pour the cheese into a bowl and cover with a plate on top. Put something heavy on the plate. Cheese can be enjoyed in half an hour.
7. Mascarpone at home in a water bath
Cheese is prepared for at least a day. It turns out very soft and airy. Suitable as a filling for pastries and cakes.
Ingredients:
One liter of heavy cream.
Two st. spoons of wine vinegar.
Cooking method:
Pour the cream into a clean saucepan and put in a water bath.
Heat up to standard temperature. Pour in lemon juice. Stir and heat for another ten minutes. Cream becomes thick. Remove from the water bath, cover with a lid and leave to cool.
Pour the mass into a dish with gauze to drain excess liquid.
Leave in the refrigerator for several hours.
8. Making homemade mascarpone: ravioli with spinach and soft cheese
Ingredients:
The combination of mascarpone and spinach gave the ravioli a refined taste. The smell is attractive and pleasant.
Mascarpone cheese - 200 grams.
Four eggs.
Salt - teaspoon.
300 grams of flour.
200 grams of spinach.
Pepper - a pinch.
0.100 kg of butter.
A pinch of nutmeg.
50 grams of parmesan.
Basil - a few leaves.
Cooking method:
Prepare the dough: beat two eggs into the flour, salt. Set aside for thirty minutes.
Finely chop the spinach.
Roll out the finished dough thinly. Cut into strips about 25 x 10 cm.
Prepare ravioli filling: mix mascarpone with spinach. Pepper, add the egg, add the nutmeg. Mix.
Spoon the filling onto the dough. Brush the edges with egg and cover with another strip of dough. Cut into portions, form ravioli.
Salt water and boil. Cook ravioli until al dente.
Throw butter into a frying pan, melt. Pour in a spoonful of olive oil.
Chop the basil and add to the skillet. Warm up for a minute or two.
Arrange ravioli on plates. Top with the contents of the pan. Sprinkle each serving with parmesan and basil leaves. Sprinkle with lemon juice.
9. Mascarpone at home for tiramisu pancakes
Pancakes with mascarpone cheese are absolutely different from ordinary pancakes. They are tender, airy, with the taste of tiramisu.
Ingredients:
Two glasses of flour.
Four eggs.
Two st. spoons of cocoa powder.
Half a cup of sour cream.
According to 4 tbsp. spoons of granulated sugar and espresso coffee.
One and a half glasses of milk.
Mascarpone cheese - 75 grams.
Soda - ½ teaspoon.
Cream 30% - one glass.
Cooking method:
Make cream: Whip cream with mascarpone cheese and sugar until thick foam. We send it to the refrigerator for twenty minutes.
Cooking pancakes. In one bowl, mix dry products: pour cocoa and soda into flour. Salt and add a spoonful of sugar. In another bowl, combine milk and sour cream.
Separately beat egg whites and yolks with sugar.
Mix the dry ingredients first with the milk mixture, then with the whipped yolks. We stir well.
Add espresso coffee and whipped egg whites to the prepared mixture. Mix again until smooth. We fry pancakes in sunflower oil.
Lubricate each pancake with cream. We form a hill and coat it on all sides. It turned out a tiramisu-flavored pancake cake.
10. Homemade currant mascarpone ice cream
Homemade ice cream with mascarpone cheese takes a long time to prepare. But its incomparable taste justifies all expectations.
Ingredients:
The yolk of two eggs.
80 grams of sugar.
A glass (50 ml) of dark rum.
0.300 kg mascarpone.
0.300 kg frozen blackcurrant.
A quarter glass of milk.
Cooking method:
Grate the yolk and sugar. Beat with a mixer until fluffy. Add rum. Mash the cheese with a spatula and add to the beaten yolks. Mix well.
Mix currants with milk. Turn into puree.
Combine the cheese-yolk and berry mixtures and beat. Cover the bowl hermetically with cling film. Put in the freezer for fifty to sixty minutes.
Take out the workpiece and beat again using a mixer. It is necessary to remove large frozen pieces. The bowl goes back to the fridge. After half an hour, the mass is whipped again. The ice cream should have hardened by now.
The finished dish is decorated with any berries and sweets.
Mascarpone at home - tricks and tips
If there was no thermometer in the kitchen, then we recall the golden rule of mulled wine: the temperature we need is as long as the little finger endures.
The fat content of the cream must be at least 33%. Then mascarpone, cooked at home, will turn out no worse than purchased.
To check whether everything is done correctly, you need to dip a spoon into the creamy mass. A thick ball of mascarpone should remain on its surface.
Do not heat cream too quickly. The bottom may burn and the taste of the finished product will deteriorate.
The longer the cheese is strained, the denser it will turn out.
Mascarpone cream cheese is easy to make at home. For the price, it comes out a little cheaper than store-bought, but since this cheese can not be bought everywhere, this recipe can be very useful. Ideally, you need a kitchen thermometer for cooking and, of course, cheesecloth or a clean towel. So let's get started.
Ingredients (for cheese output 500 grams):
- 1 liter of cream;
- 2-3 tablespoons of lemon juice.
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Mascarpone cream cheese at home, how to cook:
1. Pour the cream into a saucepan and heat over low heat to 85 degrees. If there is no thermometer, be guided by the surface of the cream - bubbles should appear on them, but it is important that they do not boil.
2. Remove from heat and pour in 2-3 tablespoons of lemon juice. The cream will curdle slightly and will resemble kefir in density. There will be no large pieces or cottage cheese flakes as in the preparation of paneer or cottage cheese.
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3. Then the cream must be put back on a slow fire and again brought to a temperature of 85 degrees. This will take 1-2 minutes.
4. Remove the pan from the heat and cool the cream to room temperature. At this stage, they will become even thicker.
5. Now you need to line a colander installed on a saucepan with a towel or gauze folded in 6-8 layers, and pour the resulting mass into it. You can wrap the edges of the gauze inside and leave it in this position, or tie the edges and hang it on the cabinet door or refrigerator shelf for 12-24 hours (if the room is hot, it is better to put it in the refrigerator).
The longer you age the mascarpone, the thicker it will become.
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6. Transfer the resulting cheese mass to a suitable container, cover and store in the refrigerator for up to 5 days.
That's all! Our mascarpone cream cheese at home is ready. Bon appetit!
Mascarpone cheese at home is a suitable recipe for those who want to try themselves as a cheese maker, but do not want to look for some tricky special ingredients, containers and devices, and generally mess with ten liters of milk.
Well, if you stick to the truth, then mascarpone is not exactly cheese. That is, in gastronomy it is traditionally referred to as cheese, but there is one significant difference between it and the vast majority of real cheeses: normally, dairy products for cheese are acidified with an animal enzyme; and for mascarpone, acidifiers are of vegetable origin. Moreover, they can be found in every kitchen - this is vinegar, lemon or citric acid diluted with water.
Well, besides, we need another 500 ml of as heavy cream as possible. Of course, you can immediately make more mascarpone, but with us, unlike store-bought, it will turn out not to be stored for a long time. So, if you are not sure that you can use ready-made cheese quickly, then it is better to make a small portion. By the way, a small amount ripens faster than a large amount. Everything that I show you in this recipe will happen with cream within a day. With a liter portion, these processes stretch for two days.
So, here is 500 ml of 33% fat cream and one ordinary lemon.
I squeeze fresh juice from a lemon. You will need one large tablespoon. By the way, if you increase the amount to two, you get a ready-made lemon cream, to which add a little sugar - and you can already layer the cakes. Vinegar (not essence) should take 1 teaspoon.
The cream is brought to a temperature of 80-90 C.
Lemon juice is poured into the heated cream and stirred.
When the thickened cream has cooled, it can be poured into a colander over several layers of gauze or even a towel folded into several layers. Let the liquid drain (or soak into a towel) at room temperature - somewhere around 20 C.
- If it is needed for dessert creams or in risotto, then it is better to transfer the mascarpone from a towel to a container without the possibility of outflow of liquid after about 3-5 hours and put it in the refrigerator.
- If you want a firm mascarpone that can be spread on bread or molded into shapes, keep it in the fabric until it turns yellow and reaches the desired density.
The two cheeses parted ways about 12 hours ago. White creamy (right) at that time was in a plastic jar in the refrigerator, yellowish (left) - continued to lose liquid at room temperature. Its consistency is much denser, this will be seen in the next step.
Here, I twisted the yellowish cheese in a towel into a ball and kept it for 40 minutes in the refrigerator.
Homemade mascarpone cheese was a success!
Young cheese - creamy, fluid, with the consistency of sour cream. More mature - dense and sticky, keeps its shape well.
Mascarpone is rightfully considered one of the most delicious soft cheeses. The product came to us from Italy, it is firmly entrenched in the hearts of adults and children. On the basis of mascarpone, second courses, appetizers, salads and desserts are prepared. Making cheese does not require financial and time costs, so many housewives prefer to comprehend the culinary niche on their own. Mascarpone at home is prepared without ripening. There are basic recipes, which we will talk about today.
Secrets of cooking mascarpone
- The composition of soft cheese includes lemon juice, it serves as a kind of thickener for cream, sour cream and other dairy components. Some housewives prefer to replace the juice with wine vinegar. They claim that such a move helps to achieve a delicate and creamy taste.
- Of great importance is the fat content of the dairy product, on the basis of which mascarpone will be made. As a rule, cream is used in production. Buy a product with a mass fraction of fat content of at least 28%. 33% cream is considered the best option, in no case do not buy a composition above 40%.
- Take care of the thermometer in advance, as you will need to monitor the temperature during the cooking process. If there is no thermometer, control the process with the little finger. Immerse it in the composition, if the finger tolerates - the temperature is acceptable. Too hot composition must be pre-cooled.
- After cooking, it is necessary to evaluate the consistency of the cheese. To do this, dip a teaspoon or a tablespoon into the resulting composition, then carefully remove the cutlery from the mass. If the procedure is carried out correctly, a circle of cream cheese will remain on the surface.
- If you set a goal - to get a dense and thick mascarpone, after cooking, leave it in the refrigerator to "lie down". In cases where a person wants to enjoy soft cheese at the exit, start drinking immediately after insisting (the duration is indicated in the instructions).
- In the process of heating cream or sour cream, set the burner to a low power. Otherwise, the pan will burn from the bottom and ruin the whole process. The cheese will begin to smell like burning, in this state it is not recommended to use it.
Mascarpone with sour cream
- lemon juice - 35 ml.
- sour cream (fat content 20% and above) - 775 ml.
- fat milk (from 3.2%) - 190 ml.
- Sour cream-based cheese turns out to be airy and light, its only drawback is its excessive calorie content. The cooking process does not require special skills, you will need about 2-3 hours of free time.
- Cool the sour cream and milk to room temperature, after removing the ingredients from the refrigerator. After the products have reached the desired temperature, mix them together.
- Pour the milk mixture into an enamel pan, set the stove to low power. Constantly stir the composition with a wooden spatula so that the mass does not burn. During the cooking process, check the temperature with a thermometer.
- The temperature of the milk mixture should not exceed 75 degrees. While continuing to stir, pour in the lemon juice. You will notice the mixture begin to curdle, do not let it boil.
- Turn off the burner, cover the pan with a lid and leave at room temperature until completely cool. At this time, fold the gauze in 6 layers, soak the cloth in filtered water. Prepare a colander, line it with wet gauze, after squeezing it out.
- Move the cooled milk mass into a kind of filter, wait 1 hour until the whey drains completely. If the liquid does not drain completely, leave the product for another 2 hours, in no case press it with your hands at this stage.
- After draining the serum, gently press the finished product with your palms. Adjust the density by pressing with your hands. Transfer the mascarpone cheese to a plastic container, store no longer than 2 days on the middle shelf of the refrigerator. Consume with vegetables and herbs.
Cream mascarpone (15-20%)
- pasteurized cream (fat content 15-20%) - 385 gr.
- lemon juice - 15 ml.
- At the exit you will get about 180 gr. mascarpone, it all depends on the characteristics of the cream (consistency, fat content, manufacturer, etc.).
- Prepare the dishes with an enamel coating, pour the cream brought to room temperature into it. Stir constantly, simmer the product at minimum power, gradually bringing the mass to a temperature of 80 degrees.
- If there is no thermometer, be guided by the state of the mixture. It will start to foam, but not boil. It is this sign that will tell you that the cream has reached the right temperature. Once this happens, remove the pan from the heat.
- Immediately pour in the lemon juice, stir until smooth, put back on the stove. On low power, simmer the milk mass until the cream curdles. At first they will resemble kefir, then they will curl up even more. As a rule, clotting takes 7-15 minutes.
- Remove the composition from the stove, leave at room temperature for a quarter of an hour. The cream will not separate into whey and cottage cheese, it will only thicken a little and become dense.
- Choose an empty pan, place a colander in its cavity. Fold gauze in 6 layers, soak in clean water and wring out. Spread a colander with it, pour the creamy mass inside. Let the cheese drain for 1 hour.
- After the specified period, roll the gauze into a bag, tie the ends together, hang over the basin. The serum will drain for about 2 more hours. After that, you need to squeeze the cheese a little with your hands and move it to a plastic container.
- Put a heavy weight (about 350 gr.) on top of the mascarpone, refrigerate for 10 hours. Next, proceed to the tasting, use the cheese within 3 days.
Mascarpone from heavy cream (30-33%)
- lemon juice - 80 ml.
- cream with a fat content of 30% - 950 ml.
- Pour the cream into an enamel pan, put on the stove, bring to a temperature of 85 degrees. Add lemon juice, if desired, replace it with citric acid diluted in water according to the instructions.
- Simmer the milk-lemon mixture over low heat for about 15 minutes, stir so that the mass does not burn. Collect the composition from the walls of the pan and send it back.
- Line a colander with a linen cloth or gauze folded in 7 layers soaked in water. Pour the cooled milk mixture into a sieve, leave for 12 hours.
- After the indicated time, squeeze out the remaining whey with your hands, transfer the mascarpone to a food container. Consume immediately after preparation, store refrigerated for up to 2 days.
- cream (fat content 25-33%) - 1 l.
- wine vinegar (white) - 15 ml.
- Let the cream cool to room temperature; it should not be cold before cooking. Pour the product into a saucepan with a thick bottom, immediately pour in the wine vinegar and simmer over low heat until the first bubbles appear.
- Simmer the composition for about 5 minutes, do not forget to stir so that the mass warms up evenly. After about 3 minutes, it will begin to separate into curd and whey, sweat a little more and remove from the stove.
- When the mass has cooled, move it to the refrigerator for 12 hours. At the end of the term, prepare a colander. Cover it with gauze folded in 6 layers. Pour the entire product inside, leave the whey to drain.
- After 3 hours, wrap the gauze in a bag, put oppression on top of the mass. Wait about 6 more hours, then turn around and start tasting. If you don't eat it all at once, put the leftovers in the fridge. Shelf life - 2 days.
Powdered milk mascarpone
- lemon juice - 35 ml.
- cream (fat content from 28%) - 550 ml.
- dry milk - 40 gr.
- In most cases, cheese made from powdered milk is used in cakes, pancakes, cakes, ice cream and other sweet dishes. It is not always suitable for appetizers and salads.
- To start cooking, take the cream out of the refrigerator 3 hours before you start making the mascarpone. Shake the package, pour the composition into a thick-bottomed saucepan and place on the stove.
- Warm up the composition very slowly, do not move away from the stove, otherwise a crust will form at the bottom. Constantly stir the mixture, the total duration of the heat treatment is 10-12 minutes. During this period, the mixture will warm up to a temperature of 80 degrees.
- When the first small bubbles appear, start gently pouring in the powdered milk one teaspoon at a time. Avoid curdling the bulk product, immediately knead it with a fork on the edge of the pan.
- When the milk swells, turn off the burner, pour in the lemon juice and leave to cool completely. Roll cheesecloth into 4 layers, line a colander or kitchen sieve with it. Pour the milk mass into the filter, tamp with your palms.
- Cover the container with cling film, refrigerate for 9 hours. After this time, remove the cheese from the cheesecloth, transfer to a hermetically sealed container. Expiry date - 3 days.
It is not difficult to make mascarpone cheese at home, if you take into account important aspects. Consider technology using cream of various fat content, sour cream, milk powder. Use a colander/sieve strainer and cheesecloth. Keep the composition in the refrigerator, do not exceed the expiration date, if possible, use immediately after preparation. Replace lemon juice with acid (dilute it in water, keeping the proportions 1:8) or white wine vinegar.
Video: how to make mascarpone cheese
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