Make your own mascarpone cheese

1 batch

Ingredients

Quantity Ingredient
1 quart Heavy cream
½ teaspoon Citric acid (such as Manischewitz sour salt*)

Directions

Have ready a heavy Dutch kettle, a slotted spoon, some cheesecloth, a strainer, and a candy thermometer.

Pour the cream into the kettle and set over low heat. Slowly heat the cream to 180-190F. (At 175F start to keep a close watch.) You can stir a little.

When the cream is ready, remove from heat. Sprinkle in the citric acid, stirring gently twice. Wait until liquid stops moving and stir gently a few more times. Cover the pot and let the 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. (see note 2) Cover the strainer, bowl and all, with plastic wrap to prevent refrigerator odors from assaulting 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 off cheesecloth. Keep refrigerated. Use within a week.

Makes ⅞ pound.

*Sour salt is a very effective acid for mascarpone making. It is the essential flavorant in the classic Hungarian sauce for stuffed cabbage. It is also used in Jewish-style cabbage soup. You may find it at a supermarket, but you are all but guaranteed to find it at an ethnic European market or delicatessen. If you don't, use 2 tablespoons lemon juice or vinegar for every quart of cream.

Note 2: Drainage from the mascarpone is nice and creamy with a great deal of body. Don't let it go to waste. It may be whipped and served on top of fruit, cake, or pudding. It tastes like tangy sour cream or creme fraiche.

from Gooey Desserts: The Joy of Decadence by Elaine Corn typed by Tiffany Hall-Graham

Submitted By TIFFANY HALL-GRAHAM On 03-15-95

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