Mascarpone cheese 🧀 & Ricotta cheese 🧀 Spread
Open in Cookpad AppSteps
- 1
Heat cream to 190°F or just till bubbles around the edges of the saucepan.
Add in the lemon 🍋 juice & stir continuously for 5 min while heating through at the same temperature. The mixture will thicken.
Let it cool slightly & then pour it over a strainer lined with 4 layers of cheesecloth placed over a bowl.
Cover with cling wrap & refrigerate overnight or for at least 8 hours & you will have soft mascarpone
Store in an airtight container for 3-4 days in the refrigerator
- 2
1. Pour the milk, cream and salt in a saucepan. Heat it up to 88°C/190°F.
2. Remove from heat and very gently stir in the lemon juice.
3. Let it sit undisturbed for 5 minutes.
4. Pour the mixture over a strainer lined with 3 layers of cheesecloth, cover and set aside for 1 hour. If you want firmer ricotta, let it sit for 2 hours.
5. Store in an airtight container for 3-4 days in the refrigerator.
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