Mascarpone Cheese Recipe 445 Food

HOMEMADE MASCARPONE CHEESE

Steps:

• Gather the ingredients.
• Pour cream into a Pyrex saucepan and fit over another pot, creating a bagnomaria ( double boiler ). Bring cream to a temperature of 180 F.
• Remove double boiler from heat and stir with a wooden spoon for 30 seconds.
• Remove Pyrex from bagnomaria and keep stirring for 2 minutes more. Add tartaric acid.
• Line a basket with heavy cheesecloth and pour in cream.
• Let mascarpone stand for 12 hours in a cool place or lower level of your refrigerator.
• Cut four 9-inch squares of heavy cheesecloth. Open one on table.
• With a large spoon, transfer 1/4 of the mascarpone to the center of cheesecloth square.
• Fold one side on top.
• Then fold over the other side.
• Then fold over both ends.
• Put package of mascarpone, folded side down, on a serving dish. Prepare remaining 3 squares in the same way.
• Refrigerate for at least 12 hours before using.

HOMEMADE MASCARPONE CHEESE

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.

MASCARPONE

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.

MASCARPONE CHEESE - SUBSTITUTE - HOMEMADE

Steps:

• Whip regular cream cheese in a mixer, until soft.
• At a slow speed, mix in about 2 tablespoons sugar per cup of cream cheese, and fold in a touch of whipped cream for airiness.

HOMEMADE MASCARPONE CHEESE

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.

MASCARPONE CHEESE - MAKE YOUR OWN - SUBSTITUTE

Steps:

• CHOOSE A STAINLESS STEEL BOWL that fits inside a large saucepan without touching the bottom of the pan. Add water to the pan and place the bowl in the pan so that the bowl touches the surface of the water but still sits firmly on the rim of the pan. Remove the bowl.
• place the pan on medium heat, and bring the water to a boil. Place the cream in the bowl and place over the boiling water; Adjust the heat under the pan to medium and heat the cream, checking the temperature often with an instant-read thermometer, to 190F; stir occasionally.
• Stir in the vinegar, continuing to stir gently until the cream begins to curdle. Remove the pan from the heat, cover, and allow the curds to firm up for 10 minutes.
• Line a strainer or colander with dampened cheesecloth, napkin, or coffee filters. Set the strainer or colander over a bowl and carefully spoon the curds into the strainer. Allow the mascarpone to cool to room temperature.
• cover the strainer tightly with plastic wrap, and refrigerate for 24 hours to allow the cheese to finish draining and become firm. Store in the refrigerator in a tightly covered container. Use the mascarpone within 3-or-4 days.

MASCARPONE CHEESE SUBSTITUTE

Steps:

• Combine well and use in recipes calling for Mascarpone cheese.
• Do not substitute low fat cream cheese or sour cream.