Mascarpone cheese

In a thick-bottomed pot, heat 1 liter of cream (10-20% fat) to a temperature of 85-87 degrees, stirring constantly.

If you don’t have a thick-bottomed pot, it’s better to heat it in a water bath to prevent the cream from burning.

For 1 liter of cream, take 1/4 teaspoon of citric acid and dissolve it in 50 ml of water.

At 85 degrees, turn off the heat and slowly pour the citric acid into the cream, stirring constantly.

Mix well and wait for 3-5 minutes.

After that, pour the cheese into cheesecloth and hang it up to let the whey drain.

When the whey has drained (3-6 hours), transfer the mascarpone to a container and place it in the refrigerator. It will thicken in the fridge.