Homemade mascarpone from cream, sour cream, kefir or fermented baked milk is easy to make
Classic mascarpone cheese is an excellent base for creams for various cakes. It gives the cream a delicate creamy taste and, being quite dense, gives it the desired consistency. But, to make a delicious cream cake, you need a lot of cream, and the price of mascarpone is not so small as to buy it in kilograms. Therefore, experienced housewives have long found a replacement for this exquisite Italian cheese and learned how to cook delicious homemade mascarpone from cream, sour cream, kefir and even fermented baked milk. From whatever basis you decide to make it yourself, the cooking technology is the same, but the result is somewhat different. Cheese from fermented baked milk has a creamy color and taste of baked milk, from sour cream - a slight sourness, from cream - a special lightness. When you know what mascarpone cheese is made from, it remains to master the preparation.
How to make mascarpone at home
To cook mascarpone at home, you need to take 2 cardboard bags (500 g each) of fermented baked milk, sour cream or cream and put in the freezer for a day. We need the contents to completely freeze. It is better to take cardboard bags. In my opinion, it will be easier to remove the frozen product from them and it will be easier to work with it further.
And so, in a day we take out the frozen product from the freezer and free it from packaging. To do this quickly - just dip the bags for 1 second in hot water and cut the package with scissors. In the meantime, put a colander on the pan, put gauze folded in 4 layers on it, put frozen cubes on top and cover with another layer of gauze.
Leave for 5 hours at room temperature. Then, put in the refrigerator for another 19 hours. During this time, all the liquid will drain into the pan, a dense mass will remain on the gauze, which will taste identical to mascarpone cream cheese.
To make homemade mascarpone homogeneous, you just need to beat it with a mixer.
Now, it can be used to prepare the most delicate creams for any of your desserts.
Finishing my step-by-step recipe with a photo, I want to offer another, which I liked, cooking mascarpone at home. The first video recipe from the channel IRENE FIANDE.
The second video recipe from the Pirogeevo YouTube channel. The author demonstrates how to make curd cream cheese such as mascarpone, Almette, Hochland from a mixture of sour cream and yogurt.
Be sure to try to make your own hands at home all the proposed recipes for delicious cream cheese. Then you can choose the cooking that you like best.
