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Curds Our Whey #3 - Mascarpone


Mascarpone with Culture

Yield: About 1 lb


1 quart pasturized light cream or half-and-half
1 packet direct-set creme fraiche starter


1. Heat the cream to 86 degrees F. Add the starter and mix thoroughly.

2. Cover and let set, undisturbed, at room temperature for 12 hours, or until coagulated.

3. If a thicker curd is desired, ladle the curd into a colander lined with butter muslin and drain in the refrigerator for 1-4 hours or longer, depending on the desired consistency.

4. Cover and store in the refrigerator for up to 4 weeks.

Wow! Could this be any easier?

When the 12 hours was over, my cheese was still pretty "loose", so I decided to let it drain overnight.

That was a good choice, I think, because there was a lot of liquid in the bowl in the morning.

You can kind of see the consistency of the finished cheese.

Now the question is what to make with it. Stay tuned - I will post about it in the next couple of days!

Comments (1)

Wow, it looks delicious. Can't wait to find out what you make with it!

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