But since you are here, I think we can start cooking.

Let's Go!

Making something out of something is a great invention.

Don't you think so?

It was a great help for the last 60 years.

But it will be 2020 soon, so it's time to start separating the grains from the chaff.

At least in terms of improved taste.

So, please, forget sour cream, kefir or milk.

With them you will get everything, but not a Mascarpone!

For those who do not care about original receipts - just buy a thing in a supermarket, for God's sake)

Cream.

Heavy cream. At least 33% fat.

Pour 1 liter of heavy cream into a saucepan with a thick bottom.

If you don't have it, well.. too bad.

You should buy it. Very helpful.

Put the saucepan on a medium heat.

Stir gently with a wooden spoon or whisk.

The task is to bring to a boil, but not to boil!

You can do it with a thermometer, of course (85°C), but who has it..

Well, I have.

But I'm with you guys! We are on a same team. So the spoon it is.

Before it starts to boil prepare 2 tbsp of lemon juice.

Freshly squeezed of course.

If you are using the juice from the bottle - then take it out of the refrigerator before.

Juice should be at room temperature.

As soon as you see the little bubbles,

reduce the heat a little.

It should not boil!

You can use a spoon to check.

Something should be draining, some kind of trace..

I have no idea how this works.

I'm serious.

For me, either we use a thermometer or do not fool anyone with these traces.

Pour in the lemon juice slowly.

Hope you are not like me..

Mixing slowly, in one direction.

Be cursed if you change it. (just joking)

Let's stir for several minutes until the separation begins, and the cream thickens a little.

Remove the saucepan from the heat and immediately put it in ice water,

so that the cream cools down.

Or pour into another bowl, it will be faster,

but I'm too lazy to wash another bowl too.

Then take a sieve or colander, a bowl, and sterile cheesecloth, folded 3-4 times.

Pour our cooled mixture.

Cover with a lid and place it in the refrigerator for 6-8 hours minimum.

Or leave overnight.

I bet you are not waking up at 4 a.m.

So the next morning you will see this..

This is, guys, the real Mascarpone Cheese.

The difference between cream cheese and Mascarpone cheese is that the first is made from milk.

Although it contains the word cream in the name.

BTW we have the cream cheese recipe too.

Here it is. I will add the link in description also.

Store in the refrigerator for no more than 5 days.

Better eat it on the first or second day.

What to make of it - you already know.

An Italian classic -- homemade, familystyle Tiramisu.

Link in description.

See you soon!