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Homemade Mascarpone
Homemade mascarpone made from whole fresh cream and fresh lemon juice. A velvety texture, without preservatives, ideal for desserts like tiramisu or enjoyed plain.
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Cost Breakdown
Critical Success Points
- • Heat the cream to 80 °C
- • Add the lemon quickly while stirring
- • Strain and refrigerate for 24 h
Safety Warnings
- • Hot cream can cause burns – handle with care.
- • Use a towel without softener to avoid chemical residues.
- • Do not leave the mascarpone at room temperature for more than 2 hours to prevent bacterial growth.
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