I have a half gallon of cream and I want to try making mascarpone, but don't have the time to use it until after Thanksgiving. Can I freeze it or would it alter it too much to be good for making tiramisu?
TIA for any advice!
You can freeze it in an air tight bag for about a month before it gets funcky. Make sure it's air tight though or it will turn into an almost old ice cream texture with little crystals in it.
mmm that surprises me, as cream doesn't thaw well. I am going to have to try this.
It will not be perfect and not for a topping but can be used as an ingredient if you get the air out.
When I have "left over" cream, I either make Mascarpone or Creme Fraische. I vaccum bag and freeze both with no problems. The trick is to thaw them very slowly in the refrigerator, not at room temp. I usually whip in a little extra cream to bring them back to life.
Thanks for the input! I will definitely get going on that Mascarpone today.
And I am also going to have to give this ago. I have never had any success at thawing cream. Debi and Sailor.