Light curd cheese "almost Mascarpone"

Light curd cheese "almost Mascarpone"

Category: Culinary recipes

Ingredients
milk 1.5%	1 liter
lemon acid	1 teaspoon under the knife
hot water	2 teaspoons

Cooking method

• We prepare a solution of citric acid, for which we dissolve citric acid in hot water.
• Pour a full teaspoon of the ready-made lemon solution into the milk.
• We mix.
• 1. We put in the microwave for 5 minutes at a power of 400-420 watts.
• We take out, mix.
• 2. We reduce the power to 250-280 watts, and boil for another 3 minutes.
• We take it out again, mix it.
• Repeat point 2 two or three more times, until the serum is transparent.
• No more, the cheese will be dry. I only do 3 times.
• Pour the cheese mass into cheesecloth and hang for 1 hour to drain the whey.
• Then put in a strainer in the refrigerator for 12-24 hours.

The dish is designed for

160 grams

Time for preparing:

20 minutes + whey draining and maturation

Cooking program:

microwave oven

Note

It turns out a delicate, low-fat cheese.
The fat content of the cheese is about 9.3%.
It doesn't look like cottage cheese in consistency.
It spreads well on bread.

Great recipe! Need to try.
And how much water for breeding lemons? Specify! 🙏🏻
And it can only be done in a microscope? How else? No way?

My micra is elementary and I don't really like to do something about it with a change of modes, temperatures and ... all that.

The water is gone

I do this. Tanya-Admin does it on the stove, if not confusing. Take a look.

[Elena]

Elena, light cheese cannot even be "almost" Mascarpone. Mascarpone's fat content is off scale = 75%, because it is made only from cream. And then milk is 1.5%.

I mean not fat content, but consistency
Therefore, "almost"

Feminine logic, however.
I would compare Tyoma with the children's curd, I would never have thought of mascarpone.

[Podmosvichka]

Podmosvichka, Helen, thank you!

[lettohka ttt]

Feminine logic, however.
I would compare it with Tyoma's curd for children,

"Who hurts ..."
I needed curd cheese for cream
lettohka ttt, Natasha, please

[Podmosvichka, Lena]

Podmosvichka, Lena, I confirm that you get an excellent curd cheese. I make such a child almost every day, because he does not eat ordinary cottage cheese, only such a "mascarpone" or generally grained.

Someone may be confused by citric acid, then you can do it with lemon juice and even with sour milk that has accumulated acid (yogurt, kefir, etc. Two tablespoons will be enough).
For a smear texture, it is important to mix thoroughly several times to break up the curdled clot. For more curdled and lumpy or for curd cheese "layer" - do not interfere with the curd, throw it straight in a piece onto a sieve.

[Elena]

Elena, good recipe. I will definitely try! I like to do everything in micro. And now I only cook custard cream in it.

Lena, good afternoon!
What milk do you take? Is ultra-pasteurized 1.5% okay?

[Tricia]

Tricia, Anastasia

Margarita, try it. I will wait with a review

detdok, Marina, I take the long-playing.
Try to do it with yours. I'm also wondering what the result and the yield of the finished cheese will be

I will definitely try too.
Lenus, and if you take fatter milk, will it work?
I have such a microwave that you don't understand at what stage and what power, but I'll try anyway.
Perseverance and work will grind everything!
Lenus, thanks!

Rituel, try
Milk can be of any fat content.
I'm trying to limit fat, high cholesterol

[Elena]

Elena, thanks for the recipe! I really liked the cheese, and even made so quickly in the microwave.
Nastenka, thank you very much for adding personal experience to the recipe.

[Podmosvichka]

Podmosvichka, Elena, thanks for the recipe, I'll have to try.

[Borkovna]

Borkovna, Lenochka, please
Glad you liked it

Lilac, Anya please