What is Mascarpone?
About what mascarpone, everyone knowsChef. This dish is common in Italy. Mascarpone is a soft cheese that does not at all look like a traditional cheese. By its consistency and taste mascarpone is a bit like soft butter.
The process of preparing Mascarpone cheese is described below and the origin of this kind of cheese is described.
The emergence of cheese
Usually mascarpone is an integral part of such dessert as tiramisu and cheesecake. Also it is spread on sandwiches instead of butter.
Mascarpone with its roots goes to the distant 16 and17th century. This product was started to be prepared and applied in the area between the cities of Abbiategrasso and Lodi. It is believed that the birthplace of mascarpone is Lombardy, the largest region of Italy.
- Prepare this original cheese from one liter of cream, which by fat content have no more than 25 percent.
- For acid, tartaric acid is used orwhite wine vinegar, if this is not available, then you need to take three tablespoons of lemon juice. The acid stimulates the onset of the coagulation process, that is, the coagulation of the milk protein.
- The mixture is heated for a while, allowed to cool, and then cooled well. To withdraw the whey, the cheese is hung in sacks.
Thus, the so-called cheese is obtained, forthe preparation of which did not apply any starter or enzymes. Ready mascarpone, in its consistency resembles a cream. In dry form, it contains about 75 percent fat.
For other products and dishes, see the section Food and Drink.