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.
I am going to have to look up and see what mascarpone is, lol.
ReplyDeleteIt's simply awesome on pumpkin bread, and spread on waffles with raspberry syrup! It seems to get sweeter as it sits in the fridge.
ReplyDeleteAnd it WAS great! thanks for bringing it the other day. Gone already!!
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