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Mascarpone




Source of Recipe


Internet


List of Ingredients




1 qt Whipping cream-(not ultra pasteurized)
1 tb White wine vinegar-=OR=- Lemon juice


Recipe



Makes About 1 Pound

CHOOSE A STAINLESS STEEL BOWL that fits inside a large saucepan without
touching the bottom of the pan. Add water to the pan and place the bowl in
the pan so that the bowl touches the surface of the water but still sits
firmly on the rim of the pan. Remove the bowl, place the pan on medium
heat, and bring the water to a boil. Place the cream in the bowl and place
over the boiling water. Adjust the heat under the pan to medium and heat
the cream, checking the temperature often with an instant-read thermometer,
to 190F; stir occasionally. Stir in the vinegar, continuing to stir gently
until the cream begins to curdle. Remove the pan from the heat, cover, and
allow the curds to firm up for 10 minutes. Line a strainer or colander with
dampened cheesecloth, napkin, or coffee filters. Set the strainer or
colander over a bowl and carefully spoon the curds into the strainer. Allow
the mascarpone to cool to room temperature, cover the strainer tightly with
plastic wrap, and refrigerate for 24 hours to allow the cheese to finish
draining and become firm. Store in the refrigerator in a tightly covered
container. Use the mascarpone within 3-or-4 days.