[Sca-cooks] NOTT feast report (VERY long) (was fish)

Kerri Martinsen kerrimart at mindspring.com
Tue Apr 29 13:23:18 PDT 2008


Marscapone cheese:

-Take 16oz of 1/2 & 1/2 "cream".
-Heat over a double boiler to 165 degrees
-Add 1/4 tsp Tartar Acid (http://sci-toys.com/ingredients/tartaric_acid.html
)
 - available here:
http://www.cheesesupply.com/product_info.php/products_id/335

-Continue to stir constantly until the cream thickens to "tapaoica" stage.
Do not heat cream over 175 degrees.  Remove from heat.
-Line a sieve with butter cheesecloth or 2 layers of a thin cloth.  Place
this in a bowl large enough to contain all 16 oz of liquid.
-Pour the cream into the cloth.  The cheese will separate from the whey in
the bowl.  Let the cheese sit in the whey overnight in the refrigerator
(cover the cheese lightly with the overhanging cloth.
-The next morning remove the cheese from the whey and let drip for an hour
or so.
-Stir to smooth out & serve.

I like to retain the whey until I have stirred the cheese.  Sometimes I feel
the need to add a bit of the whey back into it to loosen it up,  but YMMV.

Yield:  8-10 oz Marscapone cheese.

It took me 3 tries to get the right consistancy, but it isn't expensive to
try and it doesn't take a whole day of work either.

Vitha


On 4/29/08, Nick Sasso <grizly at mindspring.com> wrote:
>
>
>
> -----Original Message-----
>
> I made 140fluid oz creams worth of marscapone.  (Basically 1gallon).
> I dished it up in ramakans set on the tray of cheese along with presliced
> calbatta bread.  I did *not* send it out with a knife or spreader.  Next
> time I would. > > > > > > >
>
>
> I missed this recipe/procedure . . . would you be willing to share it
> again.
> Or for the 1st time if you didn't already?
>
> niccolo difrancesco
>
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