Post by Portiaami on Sept 12, 2020 17:58:05 GMT
I was watching Ciao Italia with Mary Ann Esposito one night last week and she made this mascarpone cheese.
Ingredients
2 cups heavy cream
2 tablespoon fresh squeezed lemon juice
Pinch salt
Directions
Pour the cream into a 1-quart saucepan; attach an instant read thermometer to the side of the pan cook the mixture over low heat until it reaches 180°F. Stir in the lemon juice and continue cooking until the cream thickens and coats the back of a spoon, about 5 to 8 minutes. Stir in the salt. Turn off the heat and allow the cream to cool for about 45 minutes.
Line a fine mesh strainer with cheesecloth or clean towel over a bowl and pour the cream slowly into the cheesecloth. Cover the bowl and refrigerate the cheese for at least 5 hours. Use it within three or four days.
Ingredients
2 cups heavy cream
2 tablespoon fresh squeezed lemon juice
Pinch salt
Directions
Pour the cream into a 1-quart saucepan; attach an instant read thermometer to the side of the pan cook the mixture over low heat until it reaches 180°F. Stir in the lemon juice and continue cooking until the cream thickens and coats the back of a spoon, about 5 to 8 minutes. Stir in the salt. Turn off the heat and allow the cream to cool for about 45 minutes.
Line a fine mesh strainer with cheesecloth or clean towel over a bowl and pour the cream slowly into the cheesecloth. Cover the bowl and refrigerate the cheese for at least 5 hours. Use it within three or four days.
