Recipe by Mike Swieton
"Mascarpone cheese is great, but can be hard to find. Here's a simple recipe that you can use at home to make mascarpone. It isn't 100 percent authentic (authentic recipes use a bacterial culture), but it doesn't require any hard to find ingredients, either!"
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1 1/2 teaspoons
cream of tartar
i think this was a great and easy
I so wanted this recipe to work out... so much so I tried to make it 3 times. Every time it didn't thicken enough to strain. Going to try Tbsp lemon juice next time as most other recipes call for.
I used a pint of organic whipping cream and one tablespoon of lemon juice. I simmered the milk carefully in a pan, stirring often so it wouldn't stick until nearly boiling when bubbles formed on the edges and there was a lot of steam rising from it. That took about 10 minutes. Then I lowered the heat to low and added the lemon juice and continued stirring for another 10 minutes. Next, I cooled it down in the pantry for 15 minutes. I used four layers of cheesecloth over a colander and followed the original poster's instructions about draining it overnight in the fridge. This was the first time I made marscapone cheese and was amazed at how simple it is since it is expensive to buy from a store and not even organic. I will be using it in my special tiramisu recipe.
Very easy to make. So much cheaper than buying at the store. 1 pint makes about a heaping cup of mascarpone cheese. I'll try the lemin juice next time.
Making this recipe exactly as written didn't work for me at all. I don't understand the use of cream of tartar because although my cream thickened, it never got thick enough to strain. It was only after following reviewer Barbara's suggestions that it did. The texture was perfect but having to add lemon juice meant a lemony flavor that I didn't want. It's still good but I'm limited in what I can use it for.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 198
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