MASCARPONE
Mascarpone cheese is great, but can be hard to find. Here's a simple recipe that you can use at home to make mascarpone. It isn't 100 percent authentic (authentic recipes use a bacterial culture), but it doesn't require any hard to find ingredients, either!
Provided by Mike Swieton
Time 4h15m
Yield 8
Number Of Ingredients 2
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.
Nutrition Facts : Calories 206.7 calories, Carbohydrate 2 g, Cholesterol 81.5 mg, Fat 22 g, Protein 1.2 g, SaturatedFat 13.7 g, Sodium 22.9 mg, Sugar 0.1 g
MASCARPONE FROSTING
This lovely mascarpone icing is incredibly versatile and can be used to decorate a variety of different cakes.
Provided by Fioa
Categories Desserts Frostings and Icings Cream Cheese
Time 5m
Yield 16
Number Of Ingredients 4
Steps:
- Combine cream, mascarpone cheese, and vanilla extract in a large bowl; beat with an electric mixer until smooth and creamy. Add the sugar gradually and keep mixing until frosting is smooth and stiff peaks form, about 5 minutes.
Nutrition Facts : Calories 88.1 calories, Carbohydrate 2 g, Cholesterol 29.1 mg, Fat 8.8 g, Protein 0.8 g, SaturatedFat 5.2 g, Sodium 9.4 mg, Sugar 1.6 g
HOMEMADE MASCARPONE CHEESE
Make your own fresh and creamy mascarpone cheese at home the Italian way. Fresh home-made ingredients always taste better than store-bought.
Provided by Peggy Trowbridge Filippone
Categories Ingredient
Time 15m
Number Of Ingredients 2
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
Creamy, silky smooth mascarpone cheese that you can make at home instead of paying an arm and a leg for store-bought! This is the perfect introduction to cheesemaking for the beginner, no hard-to-find ingredients, super easy to make, and very rewarding! Use this in tiramisu or other Italian desserts.
Provided by ItalianMama
Categories Sauces
Time 40m
Yield 6 oz., 6 serving(s)
Number Of Ingredients 2
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.
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