a recipe by
North Providence, RI
Mascarpone Cheese is an Italian soft cheese used in cooking and deserts. This is great on dried figs and apricots, in trimisu or in cannolis!
Ingredients For mascarpone cheese
1 qthalf and half or light cream (it must be pasteurized not ultra-pasteurized)
1/8 tsptartaric acid (or 1 tablespoon of lemon juice)
How To Make mascarpone cheese
1In a double boilier heat cream to 185F
2add 1/4 tea of tartaric acid (or 1 tablespoon of lemon juice) and stir for several minutes.
3The mixture will slowly thicken into a cream of wheat consistency with tiny flecks of curd.
4Line a stainless steel colander with a double layer of butter muslin. Ladle curd into colander and let drain for 2 hours.
5Place in a covered container and refrigerate for up to 3 weeks. Makes about one pound
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Mascarpone Cheese: