Author Topic: Mascarpone Making - Texture Like Butter  (Read 1212 times)

Offline Gustav

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Mascarpone Making - Texture Like Butter
« on: May 17, 2011, 12:42:51 PM »
Hi there!

I made the cultured recipe, but it came out alot like butter, but more crumblier.
Our cream is very thick that we use. Should I mix it with milk for low cream mixture?
Melkman se kind.


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Offline Teethingbiscuit

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Re: Mascarpone Making - Texture Like Butter
« Reply #1 on: July 11, 2012, 08:17:37 PM »
My first suggestion would be to add more cream in the initial batch or less ripening time, or less bacteria, or lessen the temperature.  Another solution could be to add cream after the fact.  Biggest thing is to keep track of the process and change only one thing or you may wind up with another issue and not know what change/s created the new issue, or fixed the original issue. 

And don't give up.
To cheese or not to cheese is the wrong question.  How about, "How to cheese, let me count the ways."

Offline kj

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Re: Mascarpone Making - Texture Like Butter
« Reply #2 on: October 08, 2012, 10:35:37 AM »
hai there.i also made some mascarpone.with heavy cream. 35% fat....i use lime juice.it came out very butery..i will add some milk to cut down the fat cotent tomorow.u also shud add milk to ur cream if the fat cotent too high