MASCARPONE
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!
Provided by Mike Swieton
Time 4h15m
Yield 8
Number Of Ingredients 2
Steps:
- Pour cream into a metal bowl, and place over a pan of simmering water. Heat until warm. Stir in the cream of tartar, and continue to heat and stir until the temperature reaches 180 degrees F. Remove from the heat.
- Line a colander or strainer with cheesecloth, and place over a bowl. Paper towels also seem to work well. Pour the mixture into the strainer, and let it drain for several hours, or overnight in the refrigerator. Spoon the resulting cheese into a clean container and use within one week. Store in the refrigerator.
Nutrition Facts : Calories 206.7 calories, Carbohydrate 2 g, Cholesterol 81.5 mg, Fat 22 g, Protein 1.2 g, SaturatedFat 13.7 g, Sodium 22.9 mg, Sugar 0.1 g
HOMEMADE MASCARPONE CHEESE
Creamy, silky smooth mascarpone cheese that you can make at home instead of paying an arm and a leg for store-bought! This is the perfect introduction to cheesemaking for the beginner, no hard-to-find ingredients, super easy to make, and very rewarding! Use this in tiramisu or other Italian desserts.
Provided by ItalianMama
Categories Sauces
Time 40m
Yield 6 oz., 6 serving(s)
Number Of Ingredients 2
Steps:
- Pour whipping cream into a heavy glass bowl; submerge in water (up to the level of the cream in the bowl) in a saucepan.
- Bring water to a boil over medium-high heat until cream reaches 190 degrees (just below the boiling point - it will be very frothy and steamy), stirring frequently. I had a little trouble getting mine quite that hot, so I popped the bowl in the microwave for a few seconds.
- Keeping bowl in the water, pour in lemon juice and stir continuously until cream becomes very thick and coats the back of a spoon, about 5-10 minutes.
- Remove from heat and allow to cool for 20 minutes.
- Line a fine-mesh strainer or sieve with a coffee filter (you'll need more than one if you double the recipe) and suspend over a bowl. Pour in thickened cream.
- Once cream cools completely, move the strainer and bowl to the refrigerator. 24 hours later, peel off the coffee filter and put your finished cheese in a container. Or if you're impatient and don't mind it a bit less firm, you can remove it sooner! Makes about 6 oz.
HOMEMADE MASCARPONE CHEESE
I'm showing you how to make homemade mascarpone, or Italian-style cream cheese, which is very similar to regular cream cheese, except pretty much better in every way. It's not quite as tangy, but it is richer and more decadent. Whether you're going to use it in classic desserts like cheesecake or tiramisu, or just as a simple spread for bread, this recipe couldn't be easier, and only requires 2 ingredients.
Provided by Chef John
Categories Cheese
Time 9h
Yield 14
Number Of Ingredients 2
Steps:
- Pour heavy cream into a heavy-bottomed saucepan. Bring cream to 185 to 190 degrees F (85 to 88 degrees C) over medium heat, stirring occasionally.
- Reduce heat to medium-low and stir in lemon juice. Cook, stirring, for 3 minutes, maintaining the temperature at 185 to 190 degrees F (85 to 88 degrees C), then turn off the heat. The mixture should coat the back of a spoon.
- Whisk well and let cool for 30 minutes.
- Transfer into a clean towel-lined strainer. Cover top with plastic wrap, pressing down gently onto the surface of the cream, and let cool to room temperature, 20 to 30 minutes more.
- Chill in a refrigerator for 8 hours, or overnight.
- Remove plastic wrap and store in a sealed container or use immediately.
Nutrition Facts : Calories 117.6 calories, Carbohydrate 1 g, Cholesterol 46.6 mg, Fat 12.6 g, Protein 0.7 g, SaturatedFat 7.8 g, Sodium 12.9 mg
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Estimated Reading Time 4 mins
- 1. Bring the heavy cream to a low simmer in a small saucepan. Stir or whisk constantly to avoid scorching.
- 2. Remove from the heat, and add half the lemon juice. Gently stir with a metal spoon—a whisk will dissolve any of the curds you’re attempting to coax out. The heavy cream should begin to coagulate and thicken.
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