Три рецепта сыра маскарпоне, которые может освоить каждый

сыр маскарпоне / mascarpone cheese is an Italian fresh soft cheese. It only needs 2~3 ingredients to make it at home. Easy and fun. The science behind is to add one kind of acid to hot heavy cream, then the acid makes milk protein change its shape and stick together. By pressing the cheese and draining the whey, we have our fresh and soft homemade mascarpone cheese. The fresh mascarpone cheese is not fermented. It contains a higher percentage of moisture and is not stabilized with any additional preservatives. Thus it is best to be consumed within 1~2 days. ⬇️💖⬇️💖⬇️ RECIPE BELOW ⬇️💖⬇️💖⬇️

how to make mascarpone cheese:
heavy cream 450g (2 cups)
skim milk powder 30g (¼ cup)
*tartaric Acid ⅛ tsp, ＜1g
warm water 28g (2 tbsp)

*tartaric acid solution (tartaric acid ⅛ tsp + warm water 28g) can be substituted by fresh lemon juice or white vinegar

or 1 fresh lemon juice 32g (2 tbsp)
or white vinegar with 5% acidity 28g (2 tbsp)

Gentle reminder:
1. Skim milk powder is used to thicken the cream. You can skip this if not available;
2. Tartaric acid and fresh lemon juice make good mascarpone cheese, the one made with white vinegar tastes a bit like vinegar flavor. I recommend using tartaric acid and fresh lemon juice;
3. Tartaric acid has its own advantage of being stable, good for long-term storage, and reasonable in price. The one pack I showed in the video cost about 4 fresh lemons, while it makes up to 60 batches of mascarpone cheese.

mascarpone cheese, homemade marcarpone cheese, how to make mascarpone cheese, 自制马斯卡彭奶酪