HOW TO MAKE YOUR OWN MASCARPONE
Source of Recipe
Gail's Recipe Swap
List of Ingredients
1 CUP WHIPPING CREAM
1 TEASPOON CREAM OF TARTAR
CHEESECLOTH
STRAINER
Recipe
To make your own mascarpone, you'll need one
cup of whipping cream, one teaspoon cream of
tartar, cheesecloth, and a strainer. In a
small, heavy saucepan over medium low heat,
heat the cream to scalding (200 F.) or until
small bubbles begin to form around the edge
of the saucepan. Stir in the cream of
tartar. cover and cool to room temperature.
The cream will set.
Turn into a strainer that is lined with at
least four layers of cheesecloth. Place over
a bowl, cover, and refrigerate for one to
two days or until the cheese feels firm to
the touch. It is now ready to use. This
makes about 1 cup of cheese. It will keep
five to seven days, tightly covered.
The Great Holiday Baking Book.
NOTE FROM PegW:
Instead of cheese cloth I use a heavy muslin
square. Cheap, easy to find and just put it
in the washer to clean for the next time.
I always double the batch and I find that it
stays very nice in a sealed plastic container
for up to 2 weeks.
Hint. Buy whipping cream that has the least
amount of additives or your mascarpone will
have a chemical taste.
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