Homemade mascarpone
500 ml of heavy cream
Store brought or homemade cream, mix 350g of milk with 150 g of melted butter or oil
1 tablespoon of lemon juice (about 30 ml)
How to prepare homemade mascarpone
The grace of this cheese is the amount of fat it has. We will use a cream with a good amount of fat, minimum 30%. We will arrange the cream in a saucepan over medium heat until it is hot.
When the cream reaches a certain temperature we will add a splash of lemon juice. We will use a kitchen thermometer, the degrees in this case are important, it will reach about 90 degrees, which is what we need to start curdling.
We remove from time to time until we have a kind of cream , no layer should be made on top, if we have it we will remove it carefully. The 90 degrees will be the time to put the lemon so that it curdles.
To create the mascarpone we need to use some main tools. Some gauze and the strainer will give us everything we need to get the perfect texture point for this cheese.
We put what we have created in the gauze and we have the strainer underneath so that it removes all the excess liquid.
Cover with plastic wrap and tighten the mascarpone well . We will let it remove all the liquid and set perfectly. This process can take about 24 hours. We must bear in mind that the longer it is, the creamier it will be.
The greatness of a mascarpone will be in this creaminess. When the necessary time has passed to give us the point we want to achieve, we remove the gauze and begin to beat this cheese.
We beat until we have a mascarpone ready that we can use at that moment to create the best of the homemade tiramisus that exist. A full-blown delight that is ready to succeed
Homemade Sour cream
¼ cup milk
¾ teaspoon distilled white vinegar
1 cup heavy cream( for homemade, mix 1/3 cup melted butter or oil+ 2/3 cup milk)
Combine the milk and vinegar and let stand for 10 minutes. Pour the heavy cream into a jar. Stir in the milk mixture, cover the jar, and let stand at room temperature for 24 hours. Chill before using
Homemade cream cheese
1 cup milk
1 tablespoon vinegar
1 pinch salt to taste
Pour milk into a small pot; bring to a boil. Add vinegar and remove from heat. Stir mixture slowly until curds form, 1 to 2 minutes.
Pour mixture into a colander lined with cheesecloth. Allow liquid whey to drain off as curds cool, about 15 minutes. Season curds with salt.
Homemade whipped cream
1 cup chilled heavy cream
1 tablespoon maple syrup or honey or powdered sugar
1 teaspoon vanilla extract
For quicker results, place your mixing bowl (either sturdy glass like Pyrex or stainless steel) and beaters (if using a hand mixer or stand mixer) in the freezer to chill for at least 15 minutes, or overnight.
When you’re ready to make whipped cream, combine the chilled cream, sweetener and vanilla extract in your bowl. Start blending at low speed and increase to medium-high.
Continue blending until the cream increases by nearly double—it might seem like you’re not doing much for a while, then the whipped cream will progress fairly quickly through stages.
For soft peaks, continue blending until the mixture resembles melted ice cream and retains light swirl marks when you lift the mixer. For medium peaks, continue blending until the mixture retains more significant, closer-together swirl marks when you lift the mixer and mostly retains those swirl marks when you scoop it onto a spoon (this is the classic consistency that you would see dolloped on a pumpkin pie). For stiff peaks, continue blending until the mixture has tight swirl marks and resembles Cool Whip (you could ice a cake with this texture). Don’t overdo it, or your cream will start turning into butter!
Use whipped cream as desired. Whipped cream will keep well in the refrigerator, covered, for up to 5 days. If the mixture has separated a bit, gently stir it back together with a spoon. Homemade whipped cream loses some volume over time, so you may need to lightly whip it again to achieve the original texture.
HEAVY CREAM
2/3 c
whole milk, vegan milk for dairy free
1/3 c
real butter. melted' room temperature
, cooking oil for dairy free
COMBINE INGREDIENTS AND USING MIXER , WHIP UNTIL DESIRED THICKNESS.IT TAKES AWHILE. CHILL UNTIL READY TO USE.. IL READY TO USE.
Homemade condended milk
500 ml Full Fat Milk (even 2% works)
3/4 Cup (150 gms) Granulated Sugar
a pinch Baking Soda,or double amount of baking powder
1. Pour milk to a thick bottomed sauce pan. Add sugar to it.
2. Whisk or keep stirring with a spatula until it thickens. Take care to stir it continuously, so it doesn't stick to the botton of your pan. This will take about 15-25 minutes.
3. Switch the flame off and add a pinch of baking soda to this mixture.
4. Keep stirring for a few minutes as the milk is cooling. This will prevent the condensed milk from forming a layer on top.
5. Allow to cool down to room temperature. Store in a clean jar.
Homemade cottage cheese or paneer
1/2 gallon whole milk
4 tablespoons fresh squeezed lemon juice
1 pinch Kosher salt, to taste
1 container plain yogurt, cream or milk, to make the creamy mixture
Pour milk into a large pot. Insert candy thermometer - heat to 175-180 degrees, or until the edges start to foam and it just starts to bubble. Stir now and then to help keep the milk from sticking to the bottom of the pan.
After the milk is heated to temperature; take off the heat, add the lemon juice while stirring to mix thoroughly. Cover with a paper towel (or something to catch the dripping moisture) and let sit for 30 minutes – until you see that the curds have separated.
Line a colander with cheesecloth or other loosely woven material. Slowly pour the curds and whey into the colander allowing the whey to drain away – about 5 minutes. Discard the whey.
Tie the four corners of the cheesecloth around the curds; rinse under cold water until cool enough to handle and then squeeze and rinse the acid taste out…although I don’t mind a little of the lemon flavor.
After completely cooled and squeezed, transfer to a container, break up into pieces and salt to your taste.
Homemade buttermilk
Milk
Lemon Juice (or Vinegar)
Buttermilk Recipe:
Simply mix milk and lemon juice together. Use the ratio 1 cup milk to 1 tablespoon lemon juice.
Allow the mixture to rest and curdle. It only takes a few minutes.
Then stir and use to make cakes ,cookies or any other things.
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