Mascarpone Cheese Homemade | How to make Mascarpone Cheese

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INGREDIENTS
500 grm full fat heavy cream
2 tbsp lemon juice
Mascarpone (pronounced mahs-car-POH-nay), an Italian double or triple cream cheese, may be best known as an essential ingredient in tiramisu, an Italian coffee and chocolate dessert. But this sweet and silky cow's milk cheese adds rich texture to savory dishes too, a quality achieved by its especially high percentage of saturated fat. Mascarpone originated in the Lombardy region of Northern Italy during the Renaissance

What Is Mascarpone?
Mascarpone is an ivory-colored, exceptionally smooth, and easily spreadable fresh cream cheese. The flavor is milky and slightly sweet. The rich, buttery texture comes from the high butterfat content (up to 75 percent). Mascarpone costs more than domestic cream cheese, although products from U.S. brands producing it in the Italian style are less expensive than imported ones. You can find both in many large grocery stores in the dairy or cheese section.

Mascarpone vs. Cream Cheese
Mascarpone has at least twice as much fat as American cream cheese, which gives it a richer, almost melt-in-your-mouth quality. You can use the two interchangeably, but you should expect differences in both flavor and texture. American cream cheese tends to be firmer with a tangier flavor. Some dessert recipes call for portions of each.

Storage
Mascarpone generally comes in tubs, and it should remain refrigerated. Check the "use by" date on the package for storage time, but it's generally a week. Mascarpone tends to go bad quickly, so use an open container within a few days; return any unused portion to the fridge with the lid tightly sealed. If it develops mold or if its aroma or color is off, discard the entire package.

You can safely freeze mascarpone for a few months, but it will affect the texture, and it
might separate when you defrost it. It's best for use in cooked dishes.

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