Experiment 5 - cream & mascarpone cheese

Experiment:

1) Saffron cream cheese

2) Mascarpone cheese

1) Saffron cream cheese

Ingredients:
2 liter fresh milk
1 tsp citric acid
1 gm saffron
Salt (as needed)

Procedures:

1) Add the fresh milk in a preheated stock pot and simmer until the temperature reach 75'C-80'C.

2) Then, add in citric acid

3) When the temperature reaches 85'C, close the fire.

4) Strain the milk into the chinese cloth and hang it to reduce the water.

5) Then, add the saffron.

6) Put the cheese into the mixer and mix until creamy.

7) Lastly, compress it with heavy things and chill in the chiller.

2) Mascarpone cheese

Ingredients:

500 ml whipping cream

1 tsp citric acid
Salt (to taste)
1 tsp icing sugar

Procedures:
1) Melt the whipping cream in a preheated stock pot.
2) When the temperature reach 75'C, add the citric acid and stir well.
3) Remove from heat and add the salt and sugar.
4) Stir continuously about 3 minutes and rest it in the chiller for 20 minutes.
5) Lastly, chill it for a night to get the right texture and taste.