
Heres how to make the mascarpone if you want to try it yourself!
Take 2 litres of whole (not homogenised) milk (it has the silver top in the supermarket- I used the Naturalea Organic brand)
Pour this into a large saucepan that you have set up in a water bath (so you have one pan inside another and the pan with the milk in it isn't straight on the heat).
Add 300 mls cream.
Heat the two together until it reaches 90 degrees C.

This was the tricky bit, as it really depends how acidic your lemons are as to how much you add. I used limes today and they obviously weren't acidic enough, so boosted it with about 1/4 tsp citric acid. What you are looking for is a substantial curdle, so that it sticks to the whisk, but you don't want to over do it so that the particles get too big as this makes the mascarpone less delicate. Take the pot off the heat and allow to cool. The curdled parts will settle together in this time and make it easier to lift out and drain. Line a colander with cheese cloth (or muslin- I believe they are the same thing!) and when cool gently lift the curds out with a slotted spoon or small sieve. Draw the cloth up and knot it on a wooden spoon, placing it over the empty pot to drain all the liquid out. When it has stopped dripping it is ready to use.


One thing I would stress that makes a huge difference. Get a thermometer to know exactly what temperature your milk is. All my past efforts at cheese making have been without one and it makes a huge difference to KNOW you are at the right stage rather than guessing. Although I am amazed how much success I did have without knowing the exact temperature of my milk, I can see that the consistency of results is far more likely when using a thermometer, and when you are using that much milk and cream in one hit, you want it to work out!
2 comments:
Hi Linda, may i know the cream that you used? is it a whipp cream? I would like to make mascarpoe too..
Yes it is whipping cream I used.
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