Thursday, March 31, 2011

Huge Difference

So, when I made the mascarpone with raw milk I wasn't too happy with it, but wasn't really sure why making it with cream as opposed to milk would make a difference.

I still don't know why, but it does. HUGE difference.

Today, I actually have mascarpone. Creamy, sweet, spreadable mascarpone.

1 quart of light cream, heated in a double boiler to 180 degrees, then 1/4 teaspoon of tartaric acid was added. Stirred for 2 minutes - one minute in the double boiler but off the stove and one minute in the pot without the hot water underneath. Then poured through a cheesecloth (butter muslin, really) and left to drain for 12 hours in the fridge. Easy peasy.

3 comments:

  1. I am going to have to look up and see what mascarpone is, lol.

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  2. It's simply awesome on pumpkin bread, and spread on waffles with raspberry syrup! It seems to get sweeter as it sits in the fridge.

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  3. And it WAS great! thanks for bringing it the other day. Gone already!!

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