Minjina Kuhinjica - Domaći mascarpone sir - Homemade mascarpone cheese

Ne mogu vam opisati tu sreću što sam uspela napraviti mascarpone.
U Kraljevu ga je teško naći i onda sam morala da "mučim" prijatelje
da mi ga donosu iz Italije.
Od sada pravim isključivo ovaj domaći mascarpone.
Mada, moram da vam priznam,u startu nisam bila sigurna u srećan ishod.

Za 250 gr mascarpone sira:
500 ml slatke pavlake
15 ml soka od limuna (to je 1/2 limuna)

Slatku pavlaku sipati u šerpicu i zagrejati na 80-82 °C. To vam je odprilike kada stavite vrh prsta u pavlaku veoma vreo osećaj :D ali ne dozvolite da pavlaka provri.
Sipati sok od limuna i još minut na vatri mešati a onda skloniti na stranu.Pokriti sa prozirnom folijom i ostaviti na sobnoj temperaturi da se skroz ohladi. Tako ohlađeno staviti u frižider na 24 h.
Sutradan ( biće već malo gušća ) stavite gazu(2-3 sloja) na cediljku i u nju preručite masu i ostaviti da se cedi.
Kada podignete malo gazu,videćete kako se višak cedi . Nemojte nikako da stiskate da se iscedi.
Vratite opet u frižider (zajedno sa vanglicom i cediljkom) na još 24 h.
Kada prođu i tih 24 h, izvadite iz frižidera i maskarpone je spreman za vaš omiljeni desert sa njim kao što je recimo Tiramisu torta ili neki drugi desert.

Stvarno je vrlo jednostavno spremiti,samo što se mora čekati 48h (ali se isplati) pre prve degustacije.
Izvor

Homemade mascarpone cheese

I cannot describe how happy I am that I accomplished making home version of mascarpone cheese. In Kraljevo it’s hard to find it, so I always have to bag my friends to bring me some from Italy. From now on I am only making this homemade version . I have to admit I was scared to try it but happy I did.

For 250 gr of mascarpone cheese:

500 ml of heavy cream
15 ml of lemon juice ( which is approximately half a lemon)

Place cream into small saucepan and heat on 80-82 °C. That is pretty much when you place top of your fingertip into cream very hot feeling, but make sure not to let cream come to boil. Add lemon juice and stir one more minute on the heat. Remove on the side, and cover with plastic foil. Leave it at room temperature till it completely cools. When cooled leave it in the fridge for 24 hours. The next day mixture is going to be a bit thicker. Place gauze (2-3 layers) on drainer and pour mixture into it and let it drain. When you lift gauze a bit you will see how the surplus is draining. Do not press to drain, let it do the job on its own. Put it back in the fridge together with drainer and bowl for 24 more hours. When 24 hr have past, remove from the fridge and mascarpone is ready for your favorite recipe.

It is really so simple to make, only you have to wait 48 hr ( but it pays off).