Mascarpone is not a cheese in the strict sense of the term, but it is obtained by adding a bacterial culture to liquid cream. The process is similar to that used for making yogurt. After seeding with this culture, the cream is moderately heated and then allowed to thicken.
Description
Description
Le Mascarpone n'est pas un fromage au sens strict du terme, mais il est obtenu en ajoutant une culture batérienne à de la crème liquide. Le procédé est similaire à celui utilisé pour la fabrication du yogourt. Après l'ensemencement par cette culture, la crème est modérément chauffée, puis on la laisse épaissir.
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