Domaci maskarpone sir (Homemade mascarpone cheese)

Sastojci: 1.5 L mleka, 300ml kisele pavlake, 1 kasicica morske soli, sok od 2 limuna (procedjen).

Priprema:

1) U serpi na srednjoj temperaturi (4) ili srednje niskoj (3) zagrejati mleko, kiselu pavlaku i so. Mesati cesto kako se ne bi uhvatio kajmak. Mesavina ne sme da provri. Kada dostigne temperaturu oko 90 C skloniti sa sporeta. 

2) Dodati sok od limuna. Polako promesati. 

3) Ostaviti da odstoji 5 minuta.

Napomena: mleko ce se zgrusati i razdvojice se cvrsta masa od surutke. 

4) U serpu staviti gustu cedljku ili gazu presavijenu 3 puta. Polako sipati mesavinu.

5) Ostaviti da stoji 30 minuta.

6) Sir prebaciti u ciniju.

Savet: ako zelite gusci maskarpone, ostaviti da se cedi jos 1 sat.

7) Cuvati u frizideru do 3 dana.

Ingredients: 1.5 L milk, 300ml sour cream, 1 teaspoon sea salt, juice of 2 lemons (strained).

Preparation:

1) Heat milk, sour cream and salt in a pot at medium temperature (4) or medium low (3). Stir often so as not to catch the cream on the top. The mixture must not boil. When it reaches a temperature of about 90 C, remove from the stove.

2) Add lemon juice. Stir slowly.

3) Leave to stand for 5 minutes.

Note: the milk will coagulate and the solid mass from the whey will separate.

4) Put a thick strainer or gauze folded 3 times in the pot. Slowly pour the mixture.

5) Leave to stand for 30 minutes.

6) Transfer the cheese to a bowl.

Tip: if you want thicker mascarpone, let it drain for another 1 hour.

7) Store in the refrigerator for up to 3 days.