2 ingredient Homemade Mascarpone cheese recipe 用两个材料制作马斯卡彭芝士、奶酪 buat 2bahan resep Mascarpone cheese

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Hey! I hope you guys are doing well at home, be happy all day. Back to the topic ↴ 😁

↳ Having a box of Tiramisu can

sometime make our day. But making a delicious tiramisu, the

basics behind is pretty simple, have good quality and fresh Mascarpone cheese.

In certain countries, it might be hard to find pure Italian Mascarpone cheese or it's just two expensive and would rather buy from cake store.

~Stay tune for my Tiramisu recipe!

I've got you , try this Mascarpone cheese recipe! This Mascarpone cheese recipe is made up with 2 ingredients heavy cream & lemon juice. Of course, traditional mascarpone cheese is made from heavy cream and tartaric acid to thicken it, and it turns into mascarpone. This is just a Mascarpone cheese substitute recipe, it's fresher and healthier version

Ways to use Mascarpone cheese:

Mascarpone cheese can be used in many desserts from cakes to pies, toppings (even pizza sauce), in fact mascarpone can be an important ingredient when comes to making a good quality rich frostings.

想做提拉米苏，但买不到马斯卡彭芝士？放心我这儿会教你这么做。做出好吃的提拉米苏的基本 是用有 新鲜、质量好的马斯卡彭芝士

这个制作 马斯卡彭芝士方法 只需要 两个材料 重奶油 和 柠檬汁。当然，传统的 马斯卡彭芝士 是由 重奶油加入酒石酸 (tartaric acid) 后转为浓稠而制成的。在家制作的 芝士 会比较健康 可以让小孩吃， 也因 我还是一位青少年，多吃自家做的食物 肯定 是最好的。

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Video>>

RECIPE

Makes about 230g- 260g of Mascarpone cheese

It can store in fridge up to minimum of 6days

▶Ingredients

• 400ml cream 重奶油

• 1 ½ tbsp lemon juice

▶ Steps & directions

1. At medium-low heat, slightly boil the cream. Then turn down the heat to the lowest heat, let it simmer for 7 minutes ,whisking occasionally is needed.

2. Add in the lemon juice , whisk. At this stage the cream starts to thicken and stirring it is a must to prevent burning

3. Let it simmer for 10-12 minutes until it thickens and the cream coats the spatula. When you draw a line there, it remains in shape .

4. Prepare a cheesecloth (I use a steaming cloth, any cloth with do, as long it's "breathable cloth", cloths with little tiny holes) over a sieve on top of a bowl. Pour the cream from high, to cool down the cream faster.

5. Cool the cream at room temperature for about 30 mins before placing it into the refrigerator.

6. Cover the cream with cling wrap, refrigerate overnight for at least 24 hours

7. After 24 hours the cream will set (it gets firmer). This is your Mascarpone cheese, and you will notice some liquid in the bowl that you placed below the strainer, they're called "Sweet whey". *you can save it to marinate meat, pour it when making pancake batter, it will turn out really flavourful.

8. Transfer the cheese into a bowl or onto a plate, slightly soften(smoothen out) the cheese, then transfer into a container and refrigerate up to 6days.

~ Stay tuned for the Tiramisu box cake recipe

▶做法

1. 用中小火，把奶油稍微煮至沸腾 （建议使用不粘锅）。然后把火调到最小， 小火煨(simmer) 7分钟，一定要不断的搅拌，防止粘锅。

2. 倒入 柠檬汁，用打蛋器来搅拌。在这个阶段，奶油会开始 变浓稠。

3. 在小火 煮之 浓稠 大约10-12分钟。 直到 奶油会粘在刮刀上，当你 用手指 划出一条线时，会保持线条 形。

4. 准备一个碗，里面放个筛，在筛子上 放一快 "奶酪布/过滤布“（我用蒸布，蒸包时用的）。把煮好的 奶油 倒入布里。

5. 为了让 奶油 降温， 把奶油先放在室温 30分钟，再把奶油放入冰箱。

6. 用保鲜膜 把芝士盖起来，放在冰箱冷藏 24小时。

7. 24小时后。。。 马斯卡彭芝 就完成了。