Welcome to Good Cooking, A Mouthwatering Site on the Internet!

Logo
CATEGORIES
Category Listing

A to Z Listing

Appetizers

Barbecue

Low Fat

Kid's Recipes

Sandwiches

Homemade

Desserts

HOME
RECIPE FOR MASCARPONE CHEESE
Title:Mascarpone Cheese
Category:Cheese
Mascarpone

1 quart heavy cream
1/2 teaspoon Manischewitz sour salt

Pour cream into a heavy Dutch oven and set over low heat. Slowly heat the cream to 180 degrees F to 190 degrees F. (At 175 degrees F, start to keep a close watch.) Stir the cream a little. When the cream is ready, remove from heat. Sprinkle in the citric acid (sour salt), stirring gently twice. Wait until liquid stops moving and stir gently a few more times. Cover pot and let curds form for 30 to 40 minutes. The curds will firm up, but may not be obviously separated from the whey.

Meanwhile, line a strainer with damp cheesecloth and rest the strainer over a large bowl. Pour the cream through the strainer. Drain until mascarpone is room temperature. Cover the strainer, bowl and all, with plastic wrap to prevent refrigerator odors from getting into the delicate cheese and chill for 24 hours, to finish firming the cheese.

The mascarpone left in the strainer will be thick and creamy and ready to use. Transfer to a bowl and peel of cheesecloth. Keep refrigerated. Use within a week.

Makes 7/8 pound.



 

RECIPE SEARCH ENGINE

To Search---First choose a Category from the drop-down list below, enter an ingredient name or the name of a recipe your'e looking for in the Search Box. Click the Search Button! Search Results will come from the Category you Selected.

Choose Recipe Category

And Search it by an Ingredient.







Search Everything!

POPULAR RECIPES
Basil Shrimp

Cajun Wings

Tartar Sauce

Mac and Cheese

Tuscan Lamb

Texas Chili

Almond Pear Cake

Cheese Ball

Dakota Bread

Jerk Paste
BACK TO START
PAGE or HOME
Recipe Start Page

www.goodcooking.com
SITE INFORMATION
Contact
Privacy Policy
  Copyright © 2017 goodcooking.com/recipe - Developed by goodcooking.com
Use of this website is subject to our Terms and Conditions.
All service marks, logos and trademarks belong to their respective owners