Recipe of Cheesecake Ricotta E Mascarpone Benedetta

Mascarpone

In un mixer tritiamo i biscotti secchi, a cui poi aggiungiamo il burro precedentemente fuso a bagnomaria e mescoliamo fino ad ottenere un composto legato.

Recipe Summary Mascarpone

Mascarpone cheese is great, but can be hard to find. Here's a simple recipe that you can use at home to make mascarpone. It isn't 100 percent authentic (authentic recipes use a bacterial culture), but it doesn't require any hard to find ingredients, either!

Ingredients | Cheesecake Ricotta E Mascarpone Benedetta

1 pint heavy cream

1 ½ teaspoons cream of tartar

Directions

Pour cream into a metal bowl, and place over a pan of simmering water. Heat until warm. Stir in the cream of tartar, and continue to heat and stir until the temperature reaches 180 degrees F. Remove from the heat.

Line a colander or strainer with cheesecloth, and place over a bowl. Paper towels also seem to work well. Pour the mixture into the strainer, and let it drain for several hours, or overnight in the refrigerator. Spoon the resulting cheese into a clean container and use within one week. Store in the refrigerator.

You may substitute 3 tablespoons of lemon juice for 1/2 teaspoon of cream of tartar. Using lemon juice will impart a lemony flavor.

Info | Cheesecake Ricotta E Mascarpone Benedetta

prep: 15 mins additional: 4 hrs total: 4 hrs 15 mins Servings: 8 Yield: 1 cup

TAG : Mascarpone