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<CENTER><B><FONT face="Times New Roman,Times"><FONT color=#ecbe06><FONT
size=+2>Mascarpone Cheese Recipe</FONT></FONT></FONT></B></CENTER>
<CENTER><FONT color=#ffffff>....</FONT></CENTER><FONT
color=#666666> This cheese is used in various Italian
pastries and desserts. It also tastes great on a piece of toast with
sprinkled sugar!</FONT> <BR><FONT color=#ffffff>.</FONT> <BR><U><FONT
color=#666666>INGREDIENTS</FONT></U> <BR><FONT color=#ffffff>.</FONT> <BR><FONT
color=#666666>1 qt Light Cream</FONT> <BR><FONT color=#666666>1/4 teaspoon
Tartaric Acid**</FONT>
<OL>
<LI><FONT color=#666666>Heat 1 qt of LIGHT CREAM to 180F (82C)</FONT></LI>
<LI><FONT color=#666666>Add 1/4 teaspoon TARTARIC ACID </FONT></LI>
<LI><FONT color=#666666>Stir for about 10-15 minutes</FONT></LI>
<LI><FONT color=#666666>The cream should thicken with small flecks of
curd. </FONT></LI>
<LI><FONT color=#666666>Using a DOUBLE layer of FINE cheesecloth in a
strainer, pour off the whey and let it drain for about an hour.</FONT></LI>
<LI><FONT color=#666666>Put the strainer in a bowl and place it in the
refrigerator to drain overnight (or 12 hours).</FONT></LI>
<LI><FONT color=#666666>In the morning, scoop out the cheese and put into an
airtight container.</FONT></LI></OL><FONT color=#666666></FONT>
<P><FONT color=#666666>** Tartaric Acid is available from any cheesemaking
supply company and most wine making companies. Since at home winemaking is
much more common, look in your phone book for a local winemaking supply
store. Many wine and liquor stores carry wine making supplies and may have
tartaric acid.</FONT></P>
<P><FONT color=#666666></FONT> </P>
<P><FONT face="Palatino Linotype">---------- Recipe via Meal-Master (tm)
v8.02</FONT></P>
<P><FONT face="Palatino Linotype"> Title:
MASCARPONE SUBSTITUTE (FRESH CHEESE)<BR> Categories: Dairy,
Misc<BR> Yield: 2 cups</FONT></P>
<P><FONT
face="Palatino Linotype">
2 qt Whole
milk<BR>
<<<OR>>><BR> 1 1/2 c Whipping cream;
and<BR> 1/4 c Buttermilk (for whole
milk<BR>
Cheese)<BR>
<<<OR>>><BR> 2 tb
Buttermilk; for cream cheese<BR> 2 qt Whole
milk; or<BR> 1 1/2 c Whipping
cream<BR> 1/4 c Buttermilk; (for whole
milk<BR>
-cheese) or<BR> 2 tb Buttermilk (for
cream<BR>
-cheese)</FONT></P>
<P><FONT face="Palatino Linotype"> Whole milk produces a luscious
light cheese. The tangy<BR> flavor is ideal with a sprinkling of
chopped chives or<BR> seasoned pepper on appetizer crackers, or with
toast<BR> and berry jam for breakfast. Whipping cream makes
a<BR> velvety, cool tasting cheese comparable o the
Italian<BR> mascarpone. Serve it as you would the
whole-milk<BR> cheese. Both cheeses will keep in the fridge for
as<BR> long as 5 days* In a pan over medium heat, warm
milk<BR> or cream to lukewarm (90-100 degrees) and pour into
a<BR> bowl. Stir in buttermilk, cover and let stand at
room<BR> temperature for 24-48 hours until a soft curd
is<BR> formed (mixture will look like soft yogurt).
Curd<BR> forms faster on hot days than cool ones. Line
a<BR> colander with clean muslin cloth that has been
dipped<BR> in cold water and wrung dry; set in sink. Pour
curd<BR> into colander and drain for about 10 minutes.
Fold<BR> cloth over curd. Set colander on a rack in a
rimmed<BR> pan (for the milk curd, leave at least 1" between
rack<BR> and pan bottom to allow for drained liquid.)
Make<BR> whole unit airtight, covering with clear plastic
film,<BR> and refrigerate to drain for 36-48 hours. Makes 2
cups<BR> with milk, 1 cup with cream.</FONT></P><FONT
face="Palatino Linotype"><PRE>Recipe via Meal-Master (tm) v8.02
Title: MASCARPONE
Categories: Italian, Cheese/eggs, Malgieri
Yield: 1 servings
1 qt Whipping cream
-(not ultra pasteurized)
1 tb White wine vinegar
-=OR=- Lemon juice
Makes About 1 Pound
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.</PRE></FONT>
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