Guest guest Posted February 5, 2011 Report Share Posted February 5, 2011 Hi Ro, would you consider sharing your recipe ? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 5, 2011 Report Share Posted February 5, 2011 My understanding is that light cream is about 20% butterfat and heavy cream is 36% to 38% butterfat. Jan Hayberthaybert@... I have a recipe for mascarpone cheese i'd like to try. It calls for light cream. What percentage of butterfat in the cream is considered light cream and how do i go about measuring the percentage of butterfat in the milk. We have dried off half our jersey x herd and don't have enough production for the truck to stop right now so we have a LOT of extra milk! Our butterfat had been running anywhere from 5.5% to over 6%. Yum! Thanks Ro Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 5, 2011 Report Share Posted February 5, 2011 The recipe is from Ricki Carroll and Carroll’s Cheesemaking made easy book. Mascarpone CheeseIn a double boiler, heat 1 quart light cream (do not use heavy cream) to 180°F. Add ¼ tsp tartaric acid to the cream and stir for several minutes. The cream should slowly thicken into a custard like consistency with tiny flecks of curd noticeable. If the cream does not coagulate, add a speck more tartaric acid and stir an additional 5 minutes. Be careful not to add too much tartaric acid or a grainy texture will result. Line a stainless steel colander with a double layer of fine cheesecloth. Pour the curd into the colander and drain for one hour. Place the colander in a bowl and drain in the refrigerator for 12 hours or overnight. Place the cheese in a covered container and refrigerate. This cheese will keep for up to two weeks From: RawDairy [mailto:RawDairy ] On Behalf Of T C HowertonSent: Saturday, February 05, 2011 1:43 PMTo: RawDairy Subject: Re: making Mascarpone Hi Ro,would you consider sharing your recipe ? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 5, 2011 Report Share Posted February 5, 2011 Thanks Subject: RE: making MascarponeTo: RawDairy Date: Saturday, February 5, 2011, 3:30 PM The recipe is from Ricki Carroll and Carroll’s Cheesemaking made easy book. Mascarpone Cheese In a double boiler, heat 1 quart light cream (do not use heavy cream) to 180°F. Add ¼ tsp tartaric acid to the cream and stir for several minutes. The cream should slowly thicken into a custard like consistency with tiny flecks of curd noticeable. If the cream does not coagulate, add a speck more tartaric acid and stir an additional 5 minutes. Be careful not to add too much tartaric acid or a grainy texture will result. Line a stainless steel colander with a double layer of fine cheesecloth. Pour the curd into the colander and drain for one hour. Place the colander in a bowl and drain in the refrigerator for 12 hours or overnight. Place the cheese in a covered container and refrigerate. This cheese will keep for up to two weeks From: RawDairy [mailto:RawDairy ] On Behalf Of T C HowertonSent: Saturday, February 05, 2011 1:43 PMTo: RawDairy Subject: Re: making Mascarpone Hi Ro, would you consider sharing your recipe ? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 6, 2011 Report Share Posted February 6, 2011 I also found several recipes on www.heavenlytiramisu.com. One called for vinegar instead of the tartaric acid.ro From: RawDairy [mailto:RawDairy ] On Behalf Of T C HowertonSent: Saturday, February 05, 2011 9:16 PMTo: RawDairy Subject: RE: making Mascarpone Thanks Subject: RE: making MascarponeTo: RawDairy Date: Saturday, February 5, 2011, 3:30 PM The recipe is from Ricki Carroll and Carroll’s Cheesemaking made easy book. Mascarpone CheeseIn a double boiler, heat 1 quart light cream (do not use heavy cream) to 180°F. Add ¼ tsp tartaric acid to the cream and stir for several minutes. The cream should slowly thicken into a custard like consistency with tiny flecks of curd noticeable. If the cream does not coagulate, add a speck more tartaric acid and stir an additional 5 minutes. Be careful not to add too much tartaric acid or a grainy texture will result. Line a stainless steel colander with a double layer of fine cheesecloth. Pour the curd into the colander and drain for one hour. Place the colander in a bowl and drain in the refrigerator for 12 hours or overnight. Place the cheese in a covered container and refrigerate. This cheese will keep for up to two weeks From: RawDairy [mailto:RawDairy ] On Behalf Of T C HowertonSent: Saturday, February 05, 2011 1:43 PMTo: RawDairy Subject: Re: making Mascarpone Hi Ro,would you consider sharing your recipe ? Quote Link to comment Share on other sites More sharing options...
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