il Tue, 18 May 2004 04:41:04 GMT, Reg ha scritto:

> Loki wrote:
>
> > Does anyone have experience with making their mascarpone? The recipes
> > on the net vary so much in quantites of tartaric acid to cream. I'd
> > also love it in metric if possible. :-)
> >
> >
>
> You *must* use fresh, unadulterated cream. Ultra pasteurized cream
> is especially bad and won't coagulate properly.

What's ultra pasterised? Do you mean ordinary pasteurised or
something else? I won't be able to get untreated cream.

> Mascarpone
>
> 1 Q light cream or half & half
> 1/4 t tartaric acid

What's light cream? Or half and half? We have cream and that's it.
It's about 35-38% fat.
>
> Heat cream to 180-185 F, remove from heat.
> add tartaric acid. If cheese does
> not coagulate add a bit more. Too much will make it grainy.
>
> Drain using cheesecloth or coffee filter. Keeps for up to
> one week.
>
> >
> > P.S. I haven't found a cheese newsgroup.
>
> alt.cheese

Thanks. I wasn't sure if it was 'cheese' :-)

--
Cheers,
Loki [ Brevity is the soul of wit. W.Shakespeare ]