"2 liters of fresh heavy cream"
"3 tablespoons (of soup) of 5% acidity or lemon juice or white wine vinegar"
"2 liters of fresh heavy cream"
"3 tablespoons (of soup) of 5% acidity or lemon juice or white wine vinegar"
"Place the heavy cream in a saucepan, add the acidity, lemon juice, or white wine vinegar."
"Bring to a boil and simmer for 2 minutes (90°C)."
"Let it rest until it thickens or refrigerate overnight."
"Scoop it into a cheesecloth bag and hang it to dry."
"When it's thick, creamy, but not too firm, place it in a bowl and store it in the refrigerator."
"This cheese is used as a topping for compotes, as a filling for cakes, with fruits, as a covering for canapés, crackers, and savory biscuits."
"You can also mix mascarpone with tuna, salmon or gorgonzola cheese."
"In Italy, it's often served in small plates, dusted with powdered coffee on top, and served at will."
"If desired, you can add 3 tablespoons of 2 to 5% lactose-free solution before or after drying."
"This gives the product more durability and better quality."
