Mascarpone is an Italian cheese from the Lombardy region that is made by curdling Milk Cream with Citric Acid or Acetic Acid. It is a thick, creamy, soft cheese with a very high fat content at about 60 to 75%. It is very expensive to buy, but it’s easy to make at home. Having said that, dealing with any dairy product is risky and requires a high level of cleanliness. For any wholesale cake business that makes Tiramisu cakes, producing your own Mascarpone Cheese is extremely cost effective.
Weight Per Unit: 1178
Number of Units: 1
|D||3||0.1 ounce||Citric acid powder|
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|Custom Weight Per Unit (grams)||Custom Number of Units|
|1||Boil||Boil the cream, milk powder and water for a very short time.||Very short|
|2||Cool||Cool down to 60°C.|
|3||Add||Add citric acid.||Mix well|
|4||Pour||Pour in a sieve lined with cloth.|
|5||Keep||Keep 2 hours in room temperature.|
|6||Place in the fridge||Place in the fridge overnight for up to 24 hours.|
|7||Scrape||Scrape into another bowl.|
|8||Whisk a few times||Whisk a few times to give it a bit of body but do not over whip.|
|9||Store in fridge|