Miracle777
Quote: Lyulёk


BISCUITS "SAVOYARD"

Ingredients:

3 large eggs (separate yolks from whites)
6 tbsp. l. Sahara
3/4 cup (250 ml) flour
6 tbsp. l. sah. powders


Heat the oven to 180 C, grease a baking sheet with oil and cover with baking paper (parchment).

Beat the cold whites until steep peaks. Add sugar one spoon at a time, whisking continuously. Bring the mass back to steep peaks.

Beat the yolks and gently insert them into the whites, stirring from bottom to top with a wooden spoon.

Add flour in parts, sifting directly into the bowl with the dough and stirring also from bottom to top with the same wooden spoon.
Put the dough in a pastry bag and squeeze those very "ladies' fingers" 12 cm long, 2 cm wide onto a baking sheet, leaving 2-3 cm between the cookies.

Sprinkle half of the sugar on your fingers. powder. Wait 5 minutes for the dough to absorb this portion and sprinkle with the remaining powder.

Gently blow off or "sweep away" any powder that has gotten onto the paper.

Bake for 10 minutes without opening the oven.

Expand the baking sheet 180 g and bake for another 5 minutes until light golden brown.

Remove the cookies from the paper while they are still hot and let cool on wire racks.

Girls, maybe someone will be useful: from this norm of products I got 210 grams of cookies, about 27 pieces.
The eggs were medium in size, sprinkled with powder 1 time, there was no time.
Mascarpone from 35% cream at home
Lisss's, thanks for the information, I will try now.
My mascarpone came out yellow in color, very similar to butter, just as dense and slightly salty in taste
I have never tasted it really ... It seems that I boiled it down a lot.
Lyulek
Quote: Miracle777


My mascarpone came out yellow in color, very similar to butter, just as dense and slightly salty in taste
I have never tasted it really ... It seems that I boiled it down a lot.

It didn’t boil it down much, but it strained it, that is, it stood in the towel more than it should have been, so it became dense (it lost more moisture than was required).

It's okay, more cream can be added to the cream

Miracle777
Lyulek, yes I have already decided with the cream, it's good that I left a glass of cream.
I just weighed it: 310g of cheese and about 50ml of whey came out of 700g of cream! Most likely, I just straightened it, I will take into account my mistakes!
Tarhuncik
Girls, but if you add sugar and raisins and hold them longer, will you get Easter cottage cheese? maybe someone tried it?
just traditional recipes (egg, sl. butter) are too heavy for not new stomachs, and this idea looks very attractive. but I don't want to leave the family without a treat - I can't risk it
Lisss's
nope, cottage cheese paste won't work ...

the consistency of mascarpone is different, not cottage cheese .. it will become sooo thick cream, from the village, when even the spoon bends until you stick it in. but they are still cream, they are not cottage cheese ..

UZhanka
Quote: Tarhuncik

just traditional recipes (egg, sl. butter) are too heavy for not new stomachs, and this idea looks very attractive. but I don’t want to leave the family without a treat - I can’t risk it
I think the use of dietary cottage cheese and eggs is healthier for the stomach than pure milk fat, which is mascarpone
Gerda1
I made mascarpone too
Everything seemed to go like clockwork. True, instead of lemon, I poured the juice of half a lemon.
Cooked, defended. Thick, tasty, well, in general, like in the picture ...
I have never tasted a real mascarpone ... I don't know the taste ...
So, after I mixed it with yolks for tiramisu, it reminded me of taste like ordinary heavy whipped cream ... Is that how you need it? or I didn't get the mascarpone
It feels like if I left the same cream on a towel for the same time in the refrigerator, the result would be the same ...
Lyulek
Quote: Gerda1

So, after I mixed it with yolks for tiramisu, it reminded me of taste like ordinary heavy whipped cream ... Is that how you need it? or I didn't get the mascarpone
It feels like if I left the same cream on a towel for the same time in the refrigerator, the result would be the same ...

Everything was done correctly. Mascarpone is very similar to homemade cream, only slightly sour. The fat content of real mascarpone is 60-70%.

I haven’t tried to just drain the cream, so I can’t say anything.
Gerda1
oh thank you
And then I was worried, because all my friends have already sent this recipe
Only mine are not sour at all, I was afraid to overdo it with lemon, in the trail. if I will be bolder

Tomorrow I will enjoy coffee ... with tiramisu
Lyulek
Quote: Gerda1

Tomorrow I will enjoy coffee ... with tiramisu

Class!
Gerda1
Came with one more THANK YOU for the recipe ..
Tiramisu with such mascarpone is in no way comparable to grated cottage cheese ..
It is DELICIOUSly delicious
Only after such goodies do I begin

Definitely, this recipe will be among the first, and in a nearby store they began to sell fatty cream at an adequate price
Shl next in line for cheesecakes with mascarpone. I never cooked them because of the lack thereof ...
Lyulek
Quote: Gerda1

Came with one more THANK YOU for the recipe ..
Tiramisu with such mascarpone is in no way comparable to grated cottage cheese ..
It is DELICIOUSly delicious
Shl next in line for cheesecakes with mascarpone. I never cooked them because of the lack thereof ...

How glad I am that you liked it!

And then there is one delicious recipe for mascarpone - Mascarpone Meringue roll:

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=10226.0
And here is a video of MK on it in my performance:

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=120819.0
tatt
Lulek, tell me what should be the density of the cream before throwing it into a colander?
Lyulek
Quote: tattochka

Lulek, tell me what should be the density of the cream before throwing it into a colander?

They can be liquid or slightly thick. The main thing is that they are cold, that is, let them cool down before filtering.
tatt
Oops ... I've already thrown them away
Fun
I also make mascarpone myself, but with only 10% fresh cream with lemon juice.
This is a real find! Can't be distinguished from the original.
santorini
Natalya, how much mascarpone is obtained from 1 liter of this cream?
Fun
Usually I do it right away from 1.5 liters ... at the output, 700 grams of mascarpone.
And more ... I take lemon juice at the rate of 2 teaspoons per 0.5 liters of cream. But again, all lemons are different and contain different acid, so if 6 teaspoons failed for 1.5 liters, I add another 1-2 teaspoons.
Picanta
Girls, tell me, how about the fat content of homemade mascarpone turns out? Shop 82% are very heavy. almost nobody ate cheesecake, on their birthday ((
Roxy
Why am I here boiling-boiling this mascarpone with a thermometer and still he doesn't want to curd at me, how was the cream liquid and remained, what did I do wrong? do not want to pour out the product .... can add lemons?
Incompetent
and from homemade cream it will turn out?
Irisik
Quote: Roxy
I don't want to chew
So it should not be created, the structure in it changes, and that's it.
Irisik
Girls, I also did mascarpone almost two years ago, and I realized: go to the market, buy rural cream, in which there is a spoon, fortunately there is a choice, and don't worry)) I haven't tried real mascarpone, it's expensive, but! I made a cream, I wanted to bring it closer to mascarpone as I understood it. Whipped cream + a little sugar, separately rubbed cottage cheese + a little sugar, also beat a little butter with powder))) In short, I put it all together, the cream was amazing. I did everything by sight and taste, I didn’t know about this wonderful site at that time)) And when I made mascarpone, I compared the taste, I realized that cream, well, you can add a little grated cottage cheese for sourness, and it turns out the same thing.
Selenia_Irisha
Raisa, does the grated cottage cheese remain a little grains? Even when I make curd mass on a blender, I still feel it ...
Helen
Need to do ....
Selenia_Irisha
From 600 ml of cream, I got 270 g of cheese) And this despite the fact that I poured it on a sieve in a hot state and a lot of liquid flowed out of it, I want to try to heat it up again ... True, it is a little bland, but I was afraid with overdo it for the first time)
Mascarpone from 35% cream at home
Selenia_Irisha
I forgot to say - Prostokvashino took 20% of the cream. Three jars - 36 hryvnia) If you take 33%, it will be much more expensive.
P.S. the cat just helped wash the gauze, barely pulled it away, despite the fact that she is indifferent to sour milk
Irisik
Quote: Selenia_Irisha

Raisa, does the grated cottage cheese remain a little grains? Even when I make curd mass on a blender, I still feel it ...
I rubbed the cottage cheese through a sieve, I didn't feel the grains, then I tried to blender, but I added a little cream and sugar - by eye, and I didn't feel anything either. Maybe because sugar and cream broke the grains after all. Try it, then choose what is best for you.
Irisik
Quote: Selenia_Irisha
From 600 ml of cream, I got 270 g of cheese) And this despite the fact that I poured it on a sieve in a hot state and a lot of liquid flowed out of it, I want to try to heat it up again ... True, it is a little bland, but I was afraid with overdo it for the first time)
I did more, but I don't remember exactly how many. And I also had the liquid, I did not heat it, but just folded the towel again and again on the sieve, strained. And, and yet, I put the entire structure to drain in the refrigerator, as a result, there was very little liquid. I'll add more. I look, you strained on gauze, but you need to put on a thick towel, or even better in two layers of it)
Selenia_Irisha
There are no normal towels yet ... There is a sieve and gauze in two layers. True, the vessel is deep and it drained decently) I will try again if I like the taste in the cake, because it's just for everybody)
kirpochka
Quote: Selenia_Irisha
There are two layers of sieve and gauze.
Irina, they advise like 5-6 layers of gauze ... Probably then there will be more output ... I want to try to make it too, I bought a 20% cream farm ... Because somehow I tried it from the farmer's, for some reason did not work out .. This it was in cold weather, maybe it froze ... but they didn't curdle at all or were of this quality)))

Quote: Irisik
buy rural cream, in which there is a spoon, fortunately, there is a choice, and do not worry)) I have not tried real mascarpone, it's expensive,
Raya, I once bought a real mascarpone a couple of years ago (I haven't even heard of this site), tried it, and it is almost like real homemade cool cream ... But with cottage cheese it is delicious, but I also feel grains ... then I just weighed 21% sour cream in the refrigerator for about 3 days ... I mixed it with cream and powder, it turned out a wonderful cream ... From sour cream it turned out a la mascarpone - tasty and cheap ..
Irisik
Quote: kirpochka
I tried it, and he is almost like real homemade tough cream
So here I am about the same)) I had a homemade mascarpone just that taste)
Quote: kirpochka
But with cottage cheese - it's delicious, but I also feel grains
At the expense of grains ... Well, I don’t know, I don’t feel them! A couple of days ago I was making an American cheesecake (there you need cheese, ideally mascarpone, Philadelphia, etc., I took our cottage cheese from the market and cream, also from the bazaar) So, so as not to mess with the cottage cheese through a sieve, give it. I think I'll blender it) I added a little cream so that it wasn't dry, and it turned out ABALD !! No grains1 The taste of cottage cheese was present, of course, but otherwise, everything is super! Everything was rubbed into oil. A friend who has been abroad more than once, and tried cheesecake, said that it was Super! But. a snag in the taste of OUR curd. No matter how I chose the best, but the taste of cottage cheese is felt))
kirpochka
Quote: Irisik
the taste of cottage cheese is felt)
That's for sure!! I'll have to try it with a blender and some cream with sugar, maybe there really won't be any grains ...
firuza83
Quote: kirpochka
... From sour cream it turned out a la mascarpone - tasty and cheap
Once upon a time, I began to make mascarpone with 20% sour cream, I took ours from our creamery, because it is not as sour as the others for my taste ... And I added 1-2 tablespoons of lemon juice to hot sour cream .. I took cheesecloth in 4 layers and in a colander overnight in the refrigerator, in the morning excellent cream cheese ... Serum from 450 grams of sour cream came out half a glass or a little more .. The final product was not weighed because then my kitchen scales were not there. I made kinder delis pies for the kids with this cheese.
kirpochka
Quote: firuza83
And I added 1-2 tablespoons of lemon juice to hot sour cream ..
Yasmina, so you warmed the sour cream? Bring it almost to a boil or what?
Admin
Another option for mascarpone:


Homemade mascarpone cheese (Admin)

Mascarpone from 35% cream at home


Pear and prune salsa in mascarpone cream (Admin)

Mascarpone from 35% cream at home
firuza83
kirpochka, Natasha, noo, not to a boil, definitely .. I don’t even know, I checked on my finger) a little more than 50-60 grams, well, maybe up to 70-80 grams, no more! sour cream will curl up, it will be flakes .. my first cheese turned out to be quite thick .. but it was smeared on bread)) and it had to be mixed with condensed milk on pies - and it turned out to be just right)
Mascarpone from 35% cream at home
kirpochka
Quote: firuza83
the cheese turned out to be quite thick
Yasmin, super cheese, you must also try it)

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