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
|Citric acid powder
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|Boil the cream, milk powder and water for a very short time.
|Cool down to 60°C.
|Add citric acid.
|Pour in a sieve lined with cloth.
|Keep 2 hours in room temperature.
|Place in the fridge
|Place in the fridge overnight for up to 24 hours.
|Scrape into another bowl.
|Whisk a few times
|Whisk a few times to give it a bit of body but do not over whip.
|Store in fridge