[Sca-cooks] Mascarpone

[freyja]

Stefan-

No sugar added until later if you want for your usage of the
mascarpone (or honey, or whatever).

I would think this is a "fresh cheese".  I call it "Italian cream cheese".

Happy Cooking!!

-Kitta


Mascarpone

Recipe Source: Giuliano Bugialli's Classic Techniques of Italian
Cooking by Giuliano Bugialli (Fireside)
Reprinted with permission.

Make your own fresh and creamy mascarpone cheese at home the Italian
way. Plan ahead as this recipe will need refrigeration at least 12
hours before using. Use within 1 week.

Prep Time: 10 minutes
Cook Time: 5 minutes

Ingredients:

    * 1 quart heavy cream
    * 1/4 teaspoon tartaric acid

Preparation:

See notes below about ingredients.

Pour cream into a Pyrex saucepan and fit over another pot, creating a
bagnomaria (double boiler/bain marie). Bring the cream to a
temperature of 180 degrees F. and remove from the heat. Stir with a
wooden spoon for 30 seconds and then remove the Pyrex from the
bagnomaria and keep stirring for 2 minutes more. Add the tartaric
acid.

Line a basket with HEAVY cheesecloth and pour in the cream. Let the
mascarpone stand for 12 hours in cool place or the lower level of your
refrigerator.

Cut four 9-inch squares of heavy cheesecloth. Open one on the table.

With a large spoon, transfer 1/4 of the mascarpone to the center of
the square. Fold one side on top and then fold over the other side,
then fold over both ends. Put the package of mascarpone, folded side
down, on a serving dish. Prepare the remaining 3 squares in the same
way. Refrigerate for at least 12 hours before using. Use within one
week.

Notes:
The heavy cream should be pasteurized, but not "ultra-pasteurized."
Ultra-pasteurized has "off" taste to it and can ruin a lot of dishes.
The pasteurized can be found in health food stores, along with the
tartaric acid.


Kitta’s notes:

I have purchased the tartaric acid at wine-making supply shops.

Do NOT cover the bowl with plastic wrap.  You want the cream to
evaporate and not form condensation!!

I’ve never used any cheese cloth.  I just used a stainless bowl for
the top of the bain marie and put the cream/tartaric acid mixture
right in the refrigerator in the bowl after heating/whisking.  Usually
the next day the mascarpone was ready for my tiramisu!!


On Fri, Nov 19, 2010 at 10:15 PM, Stefan li Rous
<StefanliRous at austin.rr.com> wrote:
> Kitta declared:
> <<< If you want to know how to make mascarpone, let me know... >>>
>
> The answer is yes, please.
>
> Is mascarpone a "fresh cheese" like cream cheese?  Does it have sugar added?
>
> Some of our previous discussions on fresh cheeses:
> fresh-cheeses-msg (66K) 10/ 5/10 Fresh cheeses such as cream cheese and cottage cheese. Non-aged cheeses.
> http://www.florilegium.org/files/FOOD-DAIRY/fresh-cheeses-msg.html
>
> Stefan
>
> --------
> THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
>   Mark S. Harris           Austin, Texas          StefanliRous at austin.rr.com
> **** See Stefan's Florilegium files at:  http://www.florilegium.org ****
>
>
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