- 600gm DOUBLE CREAM
- 0.4gm TARTARIC ACID (MEASURE CAREFULLY)
Home made Mascarpone
Ricardo Soares
14th January 2011
Home made Mascarpone
HEAT THE CREAM TO 180F (82C) REMOVE FROM THE HEAT AND WHISK IN THE ACID, IT SHOULD ST...
Ingredients
Method
HEAT THE CREAM TO 180F (82C) REMOVE FROM THE HEAT AND WHISK IN THE ACID, IT SHOULD START THICKENING ALMOST INSTANTLY, WHISK FOR A FURTHER 2 MINUTES.
ALLOW TO COOL, THEN REFRIGERATE FOR 2 HOURS.
LINE A CONICAL STRAINER WITH MUSLIN CLOTH OR SIMILAR, POUR THE MIX INTO THIS AND HANG FOR A MINIMUM OF 8 HOURS, THE LONGER YOU HANG IT THE THICKER IT WILL BE AND THE LESS YOU WILL HAVE.
STORE IN A CLEAN CONTAINER, REFRIGERATE.
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