You can make mascarpone cheese without a cheesecloth

1.You generally need for the production of any type of cheese: 1 stainless steel pot, 1 wooden ladle (cleaned in the dishwasher), 1 thermometer, 1 stainless steel sieve, 1 stainless steel bowl (larger than the sieve), 1 cheese cloth (fine-pored for creamy cheese , large-pored for firm cheese made from milk). All devices and containers should first be cleaned and rinsed as hot as possible. Freshly boiled cloths and wooden materials cleaned, see above. This way, unwanted bacteria don't stand a chance and those that are needed for the production can do their job better.

2.Heat the cream in a saucepan to 80 ° (use a thermometer). Then immediately turn off the heat, pull the pot on its side for a moment, add the lemon juice with a spoon or a disposable syringe (provided especially for this purpose), place the pot back on the switched-off but still warm plate and stir in for about 4 minutes. Monitor the heat with a thermometer. After stirring in the cream, leave it alone for a good 1 hour and stop stirring. In the meantime, have a bowl with a sieve ready and line the sieve with the cloth.

3.Processing cream is different from processing milk for other types of cheese. Milk curdles when acid is added and the whey settles. Cream is only very thick - consistency similar to a vanilla sauce.

4.After the rest time mentioned above, test the consistency with the mixing trowel. The cream has to run down heavily. Then pour everything into the sieve lined with the cloth and "patiently" allow it to drain. When the mass has decreased by about 1/3, take the cloth around all ends, tie a string or elastic and hang it on the tap in the sink so that the bag can hang freely and the cheese can continue to drain. That should happen overnight.

5.The mascarpone is ready when the weight has been reduced from 500 ml to approx. 250 g. If you like, you can add a little salt to the cheese. The shelf life is well sealed and refrigerated. approximately 2 weeks.