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in article , Loki at
lid wrote on 18/5/04 2:43 am:

> il Tue, 18 May 2004 01:46:47 -0400, "Bob (this one)" ha scritto:
>
>> Light cream or half and half run 10% to 15% milkfat. I've never tried
>> to make it with these lighter creams. I make mine with full-fat cream
>> (depending on what's easily available, from 30% to 40% fat) and I use
>> citric acid in the ratio of about a quart (liter - close enough) to a
>> couple generous pinches of citric acid. I do one pinch, wait a while
>> to see what sort of coagulation I'm getting. If it's still runny, I
>> add more. The instructions below are pretty much how I proceed.
>
> I've heard Italians claim it's not true mascarpone if made with
> citric acid. I've just used twice the amount of tartaric acid
> recommended. Now I'm not sure what it is. Since I've mislaid my
> cheesecloth, I may just eat it on weetbix. I have another 500ml to
> practice on. :-)
>>
>> I drain it in the fridge for a full 24 hours through a piece of filter
>> paper. The gently sour/tart whey goes into soups and sauces. I've
>> added a little of it to guacamole and I like it.
>
> I'm thinking 'tiramisù'. :-)))
>>
>>>>> P.S. I haven't found a cheese newsgroup.
>>>>
>>>> alt.cheese
>>>
>>> Thanks. I wasn't sure if it was 'cheese' :-)
>
> Lots of OT stuff I see.
>>
>> Definition issue: cheeses are typically cultured. This one isn't. I
>> don't really think of it as a cheese, but for the sake of common usage
>> and international harmony, I call it mascarpone cheese.
>
> Cheese will do. I'm not a purist.
>>
>> I also make a cultured cream that ends up like mascarpone by adding a
>> yogurt culture to scalded cream and later, like the next day, add the
>> citric acid. I have no idea if anyone else does this; never seen
>> anything like it anywhere else, but it's good. The cream thickens up
>> nice and tight and the citric acid seems to make the watery stuff come
>> out. Drain for a few hours. Luscious.
>
> Clotted cream is scrummy on scones (soft fluffy things in the
> Commonwealth) with jam.
Canada is still part of the commonwealth, I think, and our scones are not
soft and fluffy.
Ellen