Two days ago I opened the container of "cheese" and was pleasantly surprised. The cream had gotten a little thicker, kinda soft cream cheese.
The taste? Like unsalted butter.
But, I was encouraged.
Last night I skimmed the cream off of 2 gallons of raw milk I was going to use for Mozzarella. I mixed that cream with some of the milk (to about 1/4th cream) and decided to try Mascarpone again.
I got about a quart of "light" cream, which I heated it to 180degrees, and added 1/4th teaspoon of tartaric acid, as per the recipe.
I ended up with something that looks and smells like Ricotta.
I am hoping it will become creamy later on. But, if not, I will try the culture type Mascarpone.
I'm thinking that my Tartaric acid may be not so potent, or not good at all.
The reason I want to try Mascarpone (besides the curiosity) is because it is hard to find it around here, and when found it costs almost $8 per 8 ounce tub.
Mascarpone has been my only problem. So far my Colby is perfect, so are my Goudas, Mozarella, and the Baby Swiss (can't wait to set it out to pop.)
My Havarti is a little oozy and smells kinda like baby milk-puke.
You mommas know what I'm talking about.
At least I don't have mold problems... well, not yet.