Rina
nelya, we have these P.-Hm. cream is also not entirely freely sold. There are only three or four points in Kiev (from what we know), they are simply not in stores.
nelya
Quote: Rina72

nelya, we have these P.-Hm. cream is also not entirely freely sold. There are only three or four points in Kiev (from what we know), they are simply not in stores.

yes ....... where does "President" allow a normal product to get out, and even at times cheaper, on the shelves ...
Rina
I think it's not about the president. Few stores will undertake to sell milk with such a short shelf life as in Pereyaslavl.
nelya
Maybe your truth, I somehow did not think about it ... right away I drove to "President" 🔗
Sofim
Girls, hand over the points where you buy such cheap and such heavy cream? At this price, it's a godsend
Lyulyok
Cream 35% Pereyaslav-Khmelnitsky.
Market on Lesnaya. Container No. 33 (at the vegetable market)
Market on the Left Bank. Place number 111.

By the way, 33% "Prostokvashino" cream has now appeared in stores - 28-30 UAH per liter.
They make mascarpone very well!
They whip well too.
* kisena
Lily, and where exactly is "Prostokvashino" 33%?
I have not seen yet, only 5 -10-15%
Rina
I saw Pereyaslav cream (and the saleswoman said that they are always there) in a bread shop, which is on the street. Artyom near the pavilion "Kviti Ukrainy" (if memory serves, then numbers 53-57). The price is slightly less than 11 UAH.
Lyulyok
Quote: * kisena

Lily, and where exactly is "Prostokvashino" 33%?
I have not seen yet, only 5 -10-15%

I saw in Bill today, but already for 46 UAH

Even before NG, my husband bought in Magellan for 32 UAH, and today the price has already increased 1.5 times. What's being done!?!
* kisena
Lily, thanks
Yes, prices are growing out of the blue, but the quality remains the same
Sofim
Thanks for the tips, I haven’t bought such cream yet, and even at such a price
Masya_
Sofim

Cream 35% Pereyaslav-Khmelnitsky.
There is also at the m. "Polytechnic Institute", in a row of stalls, there is a dairy, it always has 250 and 450 ml
Anyutochka
Quote: Lyulёk


By the way, 33% "Prostokvashino" cream has now appeared in stores - 28-30 UAH per liter.
They make mascarpone very well!
They whip well too.

In Odessa, such cream now costs 56 UAH - it hurts a lot
I bought cream "for health" 30% - 40 UAH. Someone tried to make mascarpone out of them? turns out? I don't want to translate a product just like that ...
Zhivchik
Quote: Lyulёk

Pereyaslavskys even turn sour in the refrigerator on the third day

I used to do nothing with cream.
And when, to celebrate, I bought as many as 2 packs. I have not looked at the expiration date.
I immediately used one pack, and decided to save the second one.
And when a week later I opened that cream,
then they turned out to be not only sour, but so bitter. Zhakh!
Nat_ka
Quote: Anyuchka

In Odessa, such cream now costs 56 UAH - it hurts a lot
I bought cream "for health" 30% - 40 UAH. Someone tried to make mascarpone out of them? turns out? I don't want to translate a product just like that ...

I make 30% of "On health". But my technology is cold
Teen_tinka
And my "forgotten" experiment (I accidentally pushed in a small jar of cream P-X produced, open, half was used) - stood in the refrigerator for 10 days ..., licked ... do not taste bitter, do not turn sour .... probably all of them- they are still processing something ...
Lisss's
Quote: Masya_

Sofim

Cream 35% Pereyaslav-Khmelnitsky.
There is also at the m. "Polytechnic Institute", in a row of stalls, there is a dairy, it always has 250 and 450 ml

Masya_, and where is this row of stalls - how to go from the metro down to the trams on Garmatnaya?
Masya_
Lisss's stalls, how to walk along the street. Polytechnic for stud. polyclinic, there is immediately the 4th or 5th milk stall, he is alone there Garmatnaya is still two stops from the Polytechnic. (next field-industrial-garmat) but go all the same in the direction of the tram tracks
Anyutochka
Quote: Nat_ka

I make 30% of "On health". But my technology is cold
Is cold technology just letting the whey drain in the refrigerator? or something different? And what is the output from 1 liter? How does it taste?
Nat_ka
Quote: Nat_ka

I also recommend a recipe found on another site. I cooked - super! And you just need:

Cottage cheese 18% - 200 gr (I take vanilla cheese mass) + 33% cream - 200 ml

1. Rub the cottage cheese through a sieve (preferably twice, do not rub the cheese curd).
2. Pour in cold cream.
3. Beat the mixture at low speed until creamy.
4. Cheese-cream "Mascarpone" is ready to use!
Try it!
Delicious!
Lisss's
I already have 35% cream here it is, happiness! Masya_ thanks for the tip !!!
Zhivchik
Quote: Lisss's

I already have 35% cream here it is, happiness!

Lisss's, then we expect from you in the next three days (okay, 4 days) mascarpone or something else tasty.
Anyutochka
Nat_ka, Thank you so much.
(The main thing is, I read the whole topic and did not see this recipe myself)
I will try...
Lisss's
Quote: Zhivchik

Lisss's, then we expect from you in the next three days (okay, 4 days) mascarpone or something else tasty.

Zhivchik, I lick my lips on tiramisu made it for the first time in my life, when I was pregnant, put it in the refrigerator to insist, and on the trail. day thundered to the hospital to save now I want to do and fill up at my pleasure

here, the site of Italian cuisine, found the recipe 🔗, I want to repeat
Lisss's
Lulek, Lilechka, look what I read on this Italian cuisine website

Mascarpone is a soft Italian cream cheese made from the cream of cows or buffaloes. Mascarpone is a typical product of the Lombardy region. The cream is heated to 75-90 ° C and added lemon juice or white wine vinegarto start the folding process.

there the information is usually reliable (y) so we do relatively real mascarpone

source here 🔗
Lisss's
Lulek, Lilechka - I am reporting - a super recipe, it turns out just the right thing !!!!

here are the leftovers, this is what I scraped off the towel, and even after the refrigerator, so the thickest thing - the mascarpone itself turned out to be glorious, as it should!

Mascarpone from 35% cream at home

and in Temko Tiramisu photo of Tiramisu !!! delicious!!!
Ksun
Lily, thank you very much for the mascarpone recipe and a tip on Pereyaslovskiy cream. I did it today at night, the result is practically no different from the store
I try not to think how much money I wasted buying mascarpone in the store, otherwise the toad will completely crush.
Lyulyok
Lisss's, Ksun It's good that you did it.
Today I will also do mascarpone (I bought the cream yesterday).

Luda, thanks for the idea with Tiramisu! It turned out so cool.
I haven't done it for a long time. And my son loves him so much !!!
Tata_
Lily, thanks for the marscapone recipe! Today I did, amazing And what a savings!
Now I'm looking at the Meringue roll, maybe on the weekend I will dare to create
Lyulyok
The savings are really real.
And do not be afraid of the roll: the eyes are afraid, but the hands are doing.

It's worth it
Anyutochka
Made from cream 30% - mascarpone did not work
I did not exactly establish the reason ... I scraped a little thick mass, directly on the towel (200 grams), and everything else was the same cream (maybe a little thicker).
Nevertheless, the tiramisu turned out to be delicious
Lilechka, such a question: does the whey appear and separate during the cooking process? I had a homogeneous mass - no whey was visible. how to?
Celestine
Quote: Anyuchka

does the whey appear and separate during the cooking process? I had a homogeneous mass - no whey was visible. how to?

I did not separate. there was a homogeneous mass, after filtering the glass, a tablespoon of serum. Made from 33%
jenyasan
In order not to open a new topic, I will write here. Found on the net a more dietary version of 18% cream. A very detailed master class with photos. I haven't done it myself, but, suddenly, who will come in handy. 🔗
Raisins * ka
And it didn't work out for me ...
Cream 38%. heated exactly to 75 degrees, spread the lemon and heated it for 10 minutes maintaining the temperature. But the cream of the towel flows down into the drushlag and into the bowl .... NOTHING remains on the towel.
Made from 600 gr. cream and lemons, respectively, less.

What is the reason, girls, darlings, who knows? And now what to do with this cream? Are they now just going into a cream or are they gone with acid?
Lyulek
Quote: Raisin * ka

And nothing came of it ...
Cream 38%. heated exactly to 75 degrees, spread the lemon and heated it for 10 minutes maintaining the temperature. But the cream of the towel flows down into the drushlag and into the bowl .... NOTHING remains on the towel.
Made from 600 gr. cream and lemons, respectively, less.

What is the reason, girls, darlings, who knows? And now what to do with this cream? Are they now just going into a cream or are they gone with acid?

Most likely there was little citric acid. Try adding some more lemons.
Rina
And the recipe does not skip the item "quickly cool the fermented cream and then put it on a towel"?
Raisins * ka
LulekThanks for your feedback!

Yesterday I finished off homemade mascarpone !!! I found two reasons: little lemon and boiled little! I did all this beauty in Thermomix. It turned out that for him, after adding lemon, 10 minutes is not enough. So by half past three in the morning, everything worked out great for me! Today I have already bungled a cream for Tiramisu from it. The latter is also already in the refrigerator - waiting in the wings !!!
Thank you all, everyone, for the recipe itself and for the additions, clarifications to it !!! I really liked the homemade mascarpone !!!
Lyulek
Quote: Rina72

And the recipe does not skip the item "quickly cool the sour cream and then put it on a towel"?

That's right, first you need to cool the sour cream, but I also strained the hot ones. If the cream thickens normally, then it can be thrown hot on a towel and put in a cool place.

But better: let it cool in a saucepan.

Raisins * ka , it's good that everything worked out

I will also sculpt mascarpone today.
Lisss's
Quote: Lyulёk

If the cream thickens normally, then you can throw it hot on a towel and put it in a cool place.

I missed this moment and always immediately poured it from the stove on a towel and put it in the refrigerator - and everything always worked out great
Ok1
Girls. I'm brand new, but I also want a homemade mascarpone. I don't have a linen towel, can I replace it with gauze? if I may. how many layers do you need?
Lyulek
Quote: Ok1

I don't have a linen towel, can I replace it with gauze? if I may. how many layers do you need?

Better to take a cotton towel or a piece of cotton cloth. Make two or three layers.
Ok1
Thank you, Lyulёk, I will
Miracle777
Thank you very much for the idea and recipe for homemade mascarpone. As soon as the opportunity to purchase Pereyaslav cream appeared, I immediately decided to realize my dream of tiramisu

I just had a question about the consistency to which the cream needs to be boiled, I stirred them for about 15 minutes, they did not want to reach the consistency of 20% sour cream, but barely reached 15%. As a result, I turned them off when yellow serum began to separate, similar to melted butter. Now I am tormented by the question of whether my mascarpone will come out, all the same it seems to me rather liquid.
Lyulek
Quote: Miracle777

I just had a question about the consistency to which the cream needs to be boiled, I stirred them for about 15 minutes, they did not want to reach the consistency of 20% sour cream, but barely reached 15%. As a result, I turned them off when yellow serum began to separate, similar to melted butter. Now I am tormented by the question of whether my mascarpone will come out, all the same it seems to me rather liquid.

It's okay that they haven't reached the desired consistency.

Cool the cream now and let it stand a little longer, straining.
The towel will take away all excess moisture

You can't guess here! For many years I have been taking cream from Pereyaslavl, but each time the result is different: it will curl well, then it will not.
If the cream is too thin, then I add a little more citric acid.
Miracle777
Thanks for the quick response! I went and looked at them, they became thicker as they cooled down a bit. After adding lemon, there should be some effect immediately in the form of thickening or not?
Should the yellow serum separate? And what to do with it then ... probably in baking it would be nice
Lyulёk
Quote: Miracle777

Thanks for the quick response! I went and looked at them, they became thicker as they cooled down a bit. After adding lemon, there should be some effect immediately in the form of thickening or not?
Should the yellow serum separate? And what to do with it then ... probably in baking it would be nice

After adding lemon, the effect is visible after 20-30 seconds.

The whole serum will be absorbed into the towel. I have practically nothing left for baking
If there is whey left, it will go into bread and rolls for a "sweet soul"
Miracle777
I didn't find any serum in my plate either, ehh ...
I didn't see the effect of the lemon at all, maybe it's old or something I did wrong ...
And can the freshness of the cream affect the process? I have them today
Lyulёk
Quote: Miracle777

And can the freshness of the cream affect the process? I have them today

It may very well, because the fresher the cream, the more difficult the fermentation process is.

I usually leave the freshest cream at room temperature for half a day.
Cream with an expired shelf life will "mascar" very well.
Miracle777
Quote: Lyulёk

It may very well, because the fresher the cream, the more difficult the fermentation process is.

I usually leave the freshest cream at room temperature for half a day.
Cream with an expired shelf life will "mascar" very well.
Oh, well then, everything is clear! I will use fresh ones for ice cream and cheesecakes, and the new ones for mascarpone!
Thanks again for the quick reply, tomorrow I will report on how it ended
Lisss's
girls, be careful with the "old" cream! I somehow spoiled the tiramisu, the Pereyaslav cream spoils quickly, I had an open can in the refrigerator, and after 2 days it already started to taste bitter. Well, I think that wearing a maskapone is dear to her .. but no! and mascarpone, and ready-made tiramisu (I'm a stubborn girl) - all were bitter! it was a shame it was awful .. so always try - if they are bitter, well, they go straight to the trash

And also, when I cook mascarpone, I don't expect any special consistency - I just put in the lemon, boiled it for 10 minutes and turn it off. and always a wonderful mascarpone in the refrigerator turns out!

All recipes

New recipe

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers