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    Wiki: Mascarpone Cheese Making Recipe

    This Wiki Article has two generic recipes for making Mascarpone, a very simple to make fresh (edible after making) cheese which is best used within 3 days of making or freezing for future use. The first recipe (commonly used by restaurents) uses direct acidification of cream, preferably with Tartaric Acid. The second recipe uses manufactured freeze dried mesophilic starter culture which results in a significantly tastier and thicker Marscapone.

    Mascarpone Using Direct Acidification

    Equipment

    Ingredients

    Directions

    1. Place cream in vat and heat to 180 F/82 C.
    2. Add Tartaric Acid and stir for 10-15 minutes, the cream should thicken with small flecks of curd.
    3. Place colander in sink and place a double layer of fine cheesecloth in the colander.
    4. Pour off the whey down sink, pour of ladle curds into cheesecloth.
    5. Drain in sink for about an hour.
    6. Put the cheese – cheese cloth – colander in a bowl and place in the refrigerator to drain and firm overnight (or ~12 hours).
    7. In the morning, stir or knead cheese to get consistent texture and place back in fridge in an airtight container until used, discard whey.

    Notes

    • Cream Of Tartar is commonly found in household kitchens where used to make royal icing. It is a weak salt derived from Tartaric Acid. Tartaric Acid is not called for very often in the home kitchen, when it is, it is primarily to provide extra tartness to foods. If using Creme Of Tarter, use roughly double the amount for Tartaric Acid.
    • Optional: Instead of Tartaric Acid use 1 tablespoon of household white vinegar or 1.5 tablespoons of white wine vinegar or lemon juice. If don’t get curdle, add more vinegar or lemon juice.

    Mascarpone Using Mesophilic Starter Culture

    Equipment

    • Vat in which to warm the cream.
    • Heating device.
    • Stirring tool.
    • Thermometer.

    Ingredients

    Directions

    1. Heat light cow’s cream to 86 F.
    2. Add freeze dried starter culture and stir in.
    3. Let sit at room temperature overnight to set.

    Notes

    • Optional: If want thicker curd, after set, drain through butter muslin.

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