Tiramisu's first step: self made mascarpone
Let's start with an account. Each box of 500g on the TB, the cheapest 56 boxes, and the most expensive 70 boxes. According to the average price, 60 kg; Self made mascarpone I have used Nestle and ANGA. A box of 42 and a half 500g of ANGA produces 380g of finished products, equivalent to 27.7kg; Nestle produces 300 grams of finished products in a box of 32 and half a box of 500 grams, which is still equivalent to 27.7 kilograms. But Nestle cream is better to buy, so I prefer to use Nestle. On several occasions, Nestle's half box of cream actually produced more than 400 grams of finished products, which was considered as breakingFinally, I want to pat my chest and promise: what I do is really the same as what I bought, and even more mellow than some middle and lower grade brands!1. It is easy to boil cream. It is recommended to use a casserole with a thick bottom, and it must be heated over a low heat. When heating, it must be stirred at the same time, otherwise it is easy to stick to the pan, and you can't have it if there is paste.2. Tartaric acid and thermometer are necessary. The total cost of the two items is no more than 25 'and they are needed for a long time. They are also needed for homemade cream cheese. Although it is said that lemon juice can replace tartaric acid, I can't guarantee the taste of the products3. The first time I go into the refrigerator for cold storage, I must change the container. Don't use the casserole. After 12 hours of cold storage, I feel too thin, and the gauze flows everywhere. Finally, I pour it into a stainless steel basin for a day. It is thick enough... A lot of cream is wasted... But it's good. The finished product has 298 grams
Step 1 . Add 1/8 tablespoon of tartaric acid to an appropriate amount of water, dissolve and set aside (one tablespoon has a capacity of 5ML, and I took half of the 1/4 tablespoon I used)
Step 2 . Add 500g of cream to the pot and heat it up
Step 3 . Add tartaric acid solution when heated to 85 degrees and maintain this temperature for 5 minutes
Step 4 . After being refrigerated for more than 12 hours, the liquid will become thicker (much thicker than the effect shown in the picture)
Step 5 . Double layered gauze is placed on top of the sieve, and a container for whey is placed underneath the sieve
Step 6 . After filling the cream with gauze, tie it tightly and put it in the refrigerator. Filter the whey and refrigerate for 24 hours
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