Homemade mascarpone, much cheaper and tastier than store-bought! recept
- Easy to prepare
- 4 serving
- 15 minutes
For 4 serving
Ingredients
Preparation procedure
- Preparing the cheesecloth: Fold the cheesecloth so it is at least triple-layered, and place it into a filter (sieve).
- Preparing the cream: Carefully pour the cold sour cream you've stored in the refrigerator into the cheesecloth placed in the filter.
- Applying pressure: Tightly secure the cheesecloth around the cream so the whey can separate well. Place a weight of 2 to 4 kg on the cheesecloth and put everything back into the refrigerator.
- Draining: Leave the cream under pressure in the refrigerator for 72 hours. During this time the whey will separate into the bowl under the filter, and you will get a smooth and delicious homemade mascarpone.
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Storage:
Store mascarpone in the refrigerator, but use it more quickly than commercially produced products, as homemade dairy has a shorter shelf life.
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