Tiramisu's first step: homemade mascarpone

Tiramisu's first step: homemade mascarpone

Introduction:

"First of all, muscapone is 500 grams per box on TB. The cheapest box is 56, and the most expensive box is about 70. According to the average price, muscapone is 60 kilos. I have used Nestle and Anjia. Anjia produces 380 grams of finished products in a box of 42 and a half 500g, which is equivalent to 27.7 kilos. Nestle produces 300 grams of finished products in a box of 32 and a half 500g, which is equivalent to 27.7 kilos. But Nestle cream is better to buy, so I prefer to use Nestle. And there were several times when Nestle produced more than 400 grams of finished cream in half a box, which was regarded as breaking off Finally, I want to pat my chest and promise: what I do is really the same as what I bought, even more mellow than some medium and low-grade brands! "

Production steps:

Step 1: add 1 / 8 teaspoon of tartaric acid into proper amount of clean water and turn it on for standby (one teaspoon is 5ml capacity, half of the quarter teaspoon I use)

Step 2: add 500 grams of cream to the pan and heat

Step 3: when heating to 85 ℃, add tartaric acid solution and keep the temperature for 5 minutes

Step 4: the liquid will become thicker after refrigerated for more than 12 hours (much thicker than the effect shown in the picture)

Step 5: Double gauze pad on the screen, and pad a whey container under the screen

Step 6: put the cream into the gauze, tie the mouth tightly, put it into the refrigerator, filter the whey and refrigerate for 24 hours

Materials required:

Cream: 500g

Tartaric acid: 1 / 8 teaspoon

Water: moderate

Note: 1, easy to boil cream, it is recommended to use casserole with a thick bottom, and must be small fire heating, heating at the same time must be stirred, otherwise easy to stick pot, paste can not be. 2. Tartaric acid and thermometer are necessary. The total cost of the two items is no more than 25 'and they are needed for a long time. They are also needed for homemade cream cheese. Although it is said that lemon juice can replace tartaric acid, I can't guarantee the taste of the products. 3. When you first refrigerate in the refrigerator, you must change the container. Don't use casserole. I refrigerate for 12 hours After that, it felt too thin, and the gauze flowed everywhere. Finally, it was poured into a stainless steel basin, which was thick enough for a day Wasted a lot of cream But fortunately, the finished product is 298 grams

Production difficulty: simple

Process: boiling

Production time: 10 minutes

Taste: other