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

Dragon dragon at crimson-dragon.com
Tue Apr 29 14:24:54 PDT 2008


Kerri Martinsen wrote:
>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.
---------------- End original message. ---------------------

And the whey makes a wonderful liquid to use in making bread instead 
of water. So don't get rid of it when done making your cheese.

It can also be used as the basis for a "natural sport drink" by 
flavoring and sweetening it a bit.

Dragon

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  Venimus, Saltavimus, Bibimus (et naribus canium capti sumus)
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