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    Health facts of Mascarpone cheese

    By s mApril 25, 2018Updated:April 25, 2018No Comments4 Mins Read
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    It is known as a Prodotto agroalimentare tradizionale which is a traditional regional food product. It is a cream cheese which is acquired by boiling milk and curdling through the addition of citric acid or lemon juice. Due to the similar preparation process, it is generally confused with cottage cheese or ricotta but Mascarpone cheese is a double or triple cream cheese that possess sweeter taste.

    Mascarpone cheese is a fresh cheese made from cultured cream, native to the northern Italian region of Lombardy. Rather than beginning with milk, mascarpone starts with full-fat cream. This is gently acidified and cooked at a high temperature, which results in a markedly sweet taste and voluminous, fluffy texture.

    This cheese is milky to white in color and also easy to spread. It is used for making Tiramisu and sweet stuffing. This soft cheese has high content of fat ranging from 60% to 75%. Mascarpone has smooth or creamy to buttery texture that depends on how it is processed during cheese making. It is used in both sweet as well as savory dishes. It is used to enhance the flavor of dish without overpowering the original taste. It goes well with mustard, spices, anchovies or combined with coffee or cocoa. It is also used to thicken dessert creams and puddings. It could be served with syrup or fruit. It should be consumed within few days or it will go bad.

    History

    Mascarpone is originated between Lodi and Abbiategrasso, Southwest of Milan, Italy, probably in late 16th century or early 17th century. The name is derived from mascarpa which is an unrelated milk product that is made from whey of stracchino or from mascarpia which is a term in local dialect for ricotta. Unlike mascarpone, Ricotta is made from whey.

    Mascarpone cheese Image Gallery
    Baked-Apricots-with-Mascarpone-Cheese Baked-Apricots-with-Mascarpone-Cheese
    Creamy-Way-Galaxy-Brownies-with-Sour-Cream-and-Mascarpone-Cheese Creamy-Way-Galaxy-Brownies-with-Sour-Cream-and-Mascarpone-Cheese
    Layered-Chocolate-Cake-Recipe-With-Mascarpone-Cheese Layered-Chocolate-Cake-Recipe-With-Mascarpone-Cheese

    Maple-Mascarpone-Eclairs Maple-Mascarpone-Eclairs
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    Mascarpone-recipe-for-dessert Mascarpone-recipe-for-dessert

    How to make Mascarpone cheese?

    What You’ll Need

    Cream: 1 qt. (1 L) whipping cream (about 30% fat) or heavy cream (about 36% fat)

    Acid: ¼–½ tsp. (1–2.5 g) tartaric or citric acid dissolved in ⅛ cup (30 ml) water

    Equipment: Pot, spatula, thermometer, cheesecloth or organdy, colander

    Process in a Nutshell

    Time: 30 min. active, 16–24 min. inactive

    Steps: Heat cream, add acid, drain, chill, store and use

    Step by Step

    Heat Cream: Pour the cream into the pot, and place the pot over medium-high heat. Heat the milk, stirring constantly and scraping the bottom of the pot with the spatula, until the temperature reaches 195oF (90oC).

    Add Acid: Slowly drizzle the dissolved acid into the cream while stirring gently. Maintain the temperature of the cream at 195oF (90oC), stirring gently, for 10 minutes. Remove from the heat and cool to 100oF (38oC).

    Drain: Position the colander over another pot and line with a double layer of cheesecloth or a single layer of organdy. Carefully pour the thickened mixture into the colander. Let the mixture drain at a cool room temperature of 65oF–70oF (18oC–21oC), stirring occasionally, until about the thickness of yogurt or sour cream, usually about 16–24 hours.

    Chill: Cover and refrigerate the mascarpone until cold. It will continue thickening as it chills.

    Store and Use: Store in the refrigerator for up to two weeks.

    Troubleshooting

    Mascarpone is pretty hard to mess up.

    How to Eat         

    • It is used in Lombardy dishes.
    • Use it as a spread.
    • It is used to enrich pasta and soups.
    • It is also used to thicken dessert creams and puddings.
    • Mascarpone cheese is a vital ingredient in tiramisu which is a modern Italian dessert.
    • Sometimes, it is used to thicken and enrich risotto.
    • It is used in cheesecake recipes.
    • Devour it over pancakes or combined with granola.
    • It could be served with fresh fruit or used as a cake filling or topping for desserts.
    • It is used alongside with brandy, espresso and chocolates.
    • Mascarpone is used for making frostings, thicken puddings or cream for desserts.
    • It is consumed in its own served with fresh fruit.
    • Stuff the mixture of thyme, mascarpone, salt, lemon zest and pepper under chicken‘s skin before roasting.
    • For plum tart, cut puff pastry (into rectangles) and bake till it becomes golden. Combine mascarpone with icing sugar to taste and a dash of balsamic vinegar. Then put spoonfuls of the Mascarpone mix on the top of pastry rectangles and top it with drained canned black doris plums.

    References:

    https://en.wikipedia.org/wiki/Mascarpone

    https://www.cheese.com/mascarpone/

    https://www.bbc.com/food/mascarpone_cheese

    https://www.tarladalal.com/glossary-mascarpone-cheese-1519i

    https://www.stuff.co.nz/life-style/food-wine/food-news/64004224/10-things-to-do-with-mascarpone

    https://www.bhf.org.uk/heart-matters-magazine/nutrition/cheese/the-good-the-bad-and-the-ugly

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    Facts of Mascarpone cheese

    Mascarpone cheese Quick Facts
    Name: Mascarpone cheese
    Origin Native to northern Italian region of Lombardy
    Calories 429 Kcal./cup
    Major nutrients Total Fat (122.46%)
    Calcium (14.30%)
    Protein (7.14%)
    Sodium (3.60%)
    Carbohydrate (2.75%)
    Name Mascarpone cheese
    Native Native to northern Italian region of Lombardy
    Source of milk Cow
    Recommended brands Bel Gioioso, Ciresa, Vermont Creamery
    Aroma Cooked milk
    Texture Smooth, soft, grain-free fluff
    Flavor Sweet cream or  buttery, mild, creamy, milky
    Chill period 1 to 2 days
    Color Milky-white
    Type Fresh soft, processed
    Fat content 60 to 75%
    Rind Rindless
    Major Nutritions Total Fat (lipid) 42.86 g (122.46%)
    Calcium, Ca 143 mg (14.30%)
    Protein 3.57 g (7.14%)
    Sodium, Na 54 mg (3.60%)
    Carbohydrate 3.57 g (2.75%)
    Calories in  1 Value (100 g) 429 Kcal.
    Nutritional value of MASCARPONE CHEESE
    Serving Size:1 Value, 100 g

    Calories 429 Kcal. Calories from Fat 385.74 Kcal.

     

    Proximity Amount % DV
    Energy 429 Kcal N/D
    Protein 3.57 g 7.14%
    Total Fat (lipid) 42.86 g 122.46%
    Carbohydrate 3.57 g 2.75%
    Total Sugars 3.57 g N/D

     
    Minerals Amount % DV
    Calcium, Ca 143 mg 14.30%
    Sodium, Na 54 mg 3.60%

     
    Vitamins Amount % DV
    Fat soluble Vitamins
    Vitamin A, IU 3189 IU N/D

     
    Lipids Amount % DV
    Fatty acids, total saturated 32.14 g N/D
    Fatty acids, total polyunsaturated    
    Cholesterol 125 mg N/D

    *Above mentioned Percent Daily Values (%DVs) are based on 2,000 calorie diet intake. Daily values (DVs) may be different depending upon your daily calorie needs. Mentioned values are recommended by a U.S. Department of Agriculture. They are not healthbenefitstimes.com recommendations. Calculations are based on average age of 19 to 50 years and weighs 194 lbs.
     

    Source: https://ndb.nal.usda.gov/

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