Mascarpone Cheese Making Recipe

[DeejayDebi]

Ah yes the fats seem to float to the top. You may have what I call whey butter forming. I don't know what it really is but that's what I call it because it tastes a bit like unsalted butter.

It can be reclaimed and saved. There is probably not much but it mixes well with berries  or herbs to make a nice spread for your morning toast or to put on your hot veggies at dinner time. I get a little bit on the top of each gallon bottle of whey and scrape it out with a butter knive after it's chilled. After 7 gallons of whey collection you can get a stick of free butter with no extra work. Sometimes a bit more.

[Tea]

It probably tastes a little like cultured butter?

[DeejayDebi]

I've never made cultured butter but it's kind of like light butter that's not so greasy if that makes sense?

[MrsKK]

I skimmed off the top layer, which was really thick.  It has good flavor to it, much like cream cheese, but not as thick as cc.  It is obviously VERY high in butterfat.  Only about a half cup of it, though, so I didn't miss out on too much for the mascarpone.

[Cheddarhead]

Is 'Cream of Tartar'...used to make royal icing; the same as/or related to: 'Tartaric acid?'
Thanks to any who may explain,
Alynxia

[DeejayDebi]

A definate ... Maybe ... 

Cream of tartar is a weak salt derived from tartaric acid, when it is half-neutralized with potassium hydroxide (hence it's other catchy names: potassium bitartrate and potassium hydrogen tartrate). Cream of tartar is therefore an offspring of 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. In the recipe you mention, its addition is to give the flatbread a little extra zing. If you don't have tartaric acid on hand (which is much harder to find and more expensive than cream of tartar (which itself is hard to find for so many of our readers)), you could probably use two teaspoons of cream of tartar in place of one teaspoon of cream of tartar and one of tartaric acid.

[Sailor Con Queso]

Culture based Mascarpone is WAY tastier and thicker than one made with tartaric acid. Just like cultured Mozzarella is better than the quick acidified version.

[Kalevra]

Sailor Con - do you have a receipe for culture based mascarpone?

[Sailor Con Queso]

I use the recipe from Ricki Carroll's book.

[Carolina]

Hello.
I'm going to prepare mascarpone based on the recipe with tartaric acid. My first go and I'm curious how it goes. 

[MrsKK]

I hope it turned out well for you!

[Tea]

Sailor could you please give the recipe, as I don't have her book, and my recipe is very vague.

MrsK, how did you coffee liquer turn out?  Could you please share that recipe too.

Many thanks.

[MrsKK]

It turned out really good.  Yummy with cream as a beverage, too.

I'll have to dig the recipe up and post it in another thread.  Please give me a day or two.

[Sailor Con Queso]

The tartaric acid version is posted at the beginning of this thread. Lots of restaurants, even high end ones, make Mascarpone in house using this method. Until they try the cultured version and taste the difference.

From RC's book:

1 quart cream & a packet of creme fraiche

Heat cream to 86F
Add creme fraiche
Let sit at room temp for 12 hours or until coagulated.

That's it. Can't get any easier than that. You can drain through butter muslin to get a thicker curd. I have frozen Mascarpone successfully, but I prefer it fresh.

[Tea]

Many thanks Sailor.  I am assuming that you are talking about store bought creme fraiche?  If not how do you make that?  (Note to self.  I really need to get my hands on some more cheese books/recipes.)

MrsK, that fine.  When ever you get the time.