il Tue, 18 May 2004 18:23:30 +0930, Anne Chambers ha scritto:

> Loki wrote:
> >
> > What's ultra pasterised? Do you mean ordinary pasteurised or
> > something else? I won't be able to get untreated cream.
>
> Loki, you seem to be in NZ - here in Oz, we would call it UHT cream -
> comes in a carton, does not need refrigeration until opened.

Yes now I can identify it. I think it's called 'longlife ' milk and
it basically gets ostracized into the canned-goods
if-you-only-have-to section. No-one would consider it in the same
league as real milk. ;-))

> You will
> need to use pure cream (not thickened) to get the best results, but it's
> easier just to buy marscapone - or don't they make it in NZ ? Ours
> comes from somewhere in Victoria, wouldn't surprise me if it's exported.
> (BTW, I am using Mainland Soft Butter imported from NZ - all our 'soft'
> butter contains canola oil :-{ )

oh I can buy mascarpone, but where's the fun in that? Although
considering the trouble I'm having, getting it to thicken ....

You need 'soft' butter in South Australia?? Wouldn't 2 seconds on the
window sill do it? :-)))

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