Mascarpone
Posted: Thu Sep 07, 2006 9:14 pmMASCARPONE.
A soft Italian cheese used in cheesecakes and Italian pastries.
It may also be served instead of cream on deserts.
MASCAPONE.
1 quart of single cream. Quarter tsp of Tartaric acid. Makes nearly a pound of cheese.
In a double boiler heat the single cream to 180F.
Add the Tartaric acid to the hot cream and stir for several minutes.
The cream should slowly thicken into a custard like consistency with tiny flecks of curd noticeable.
If the cream does not coagulate then add a tine touch more of Tartaric acid and stir for five minutes.
Do not add too much acid as a grainy texture will result.
12 hours (overnight)
line a stainless steel colander with a double layer of fine cheesecloth.
Pour the curd into the colander and drain for one hour then place the colander in a bowl and drain overnight in the fridge.
Place the finished cheese in a covered container and keep in the fridge use within two weeks.
_________________
Rik vonTrense
A soft Italian cheese used in cheesecakes and Italian pastries.
It may also be served instead of cream on deserts.
MASCAPONE.
1 quart of single cream. Quarter tsp of Tartaric acid. Makes nearly a pound of cheese.
In a double boiler heat the single cream to 180F.
Add the Tartaric acid to the hot cream and stir for several minutes.
The cream should slowly thicken into a custard like consistency with tiny flecks of curd noticeable.
If the cream does not coagulate then add a tine touch more of Tartaric acid and stir for five minutes.
Do not add too much acid as a grainy texture will result.
12 hours (overnight)
line a stainless steel colander with a double layer of fine cheesecloth.
Pour the curd into the colander and drain for one hour then place the colander in a bowl and drain overnight in the fridge.
Place the finished cheese in a covered container and keep in the fridge use within two weeks.
_________________
Rik vonTrense