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Curds Our Whey #3 - Mascarpone

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Mascarpone with Culture

Yield: About 1 lb

Ingredients:

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

Instructions:

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.
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That was a good choice, I think, because there was a lot of liquid in the bowl in the morning.
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You can kind of see the consistency of the finished cheese.
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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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