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. :-)



P.S. I haven't found a cheese newsgroup.
--
Cheers,
Loki [ Brevity is the soul of wit. W.Shakespeare ]

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.

Mascarpone

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

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

--
Reg email: RegForte (at) (that free MS email service) (dot) com

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 ]

il 18 May 2004 17:24:51 +1200, "Loki" ha scritto:

> il Tue, 18 May 2004 04:41:04 GMT, Reg ha scritto:
> > > P.S. I haven't found a cheese newsgroup.
> >
> > alt.cheese
>
> Thanks. I wasn't sure if it was 'cheese' :-)

And what I've seen so far has little to do with cheese.
--
Cheers,
Loki [ Brevity is the soul of wit. W.Shakespeare ]

Loki wrote:

> 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.

Ultrapasteurized cream is heated to a higher temperature than has been
the case in the past. It has a cooked taste and its culinary
characteristics are altered as a result.

>> 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.

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.

>> 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.

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.

>>> P.S. I haven't found a cheese newsgroup.
>>
>> alt.cheese
>
> Thanks. I wasn't sure if it was 'cheese' :-)

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.

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.

Pastorio

Loki wrote:

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

Ultra pasteurized means it's heated to a higher temperature than
normal pasteurization, giving it a longer shelf life. It also denatures
the proteins and makes it bad for cheese making. I've been able to make
decent ricotta with it but not much else.

Another term for this process is UHT (Ultra Heat Treated). You should find
a well informed person at your store and ask which brand(s) are not UHT.

> What's light cream? Or half and half? We have cream and that's it.
> It's about 35-38% fat.

Light cream contains 18-30% butterfat. Half and half is a mixture
of whole milk and cream and contains 10-12% butterfat. Sorry for the
termonology difference, I know the UK refers to single/double cream.

This should help.

http://www.joyofbaking.com/Cream.html

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

It's a very low volume group, but there are a few good folks
there that will answer your questions.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

Loki wrote:

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

>>
>>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.

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. 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 :-{ )
Cheers,
Anne
South Australia

--
The privacy.net address is a spam trap.
Please reply to

Here's a Canadian perspective of cream and butterfat content

http://www.foodtv.ca/feature/onthebu...2002_05_07.asp


"Reg" > wrote in message
. ..
> Loki wrote:
>
> > What's ultra pasterised? Do you mean ordinary pasteurised or
> > something else? I won't be able to get untreated cream.
>
> Ultra pasteurized means it's heated to a higher temperature than
> normal pasteurization, giving it a longer shelf life. It also denatures
> the proteins and makes it bad for cheese making. I've been able to make
> decent ricotta with it but not much else.
>
> Another term for this process is UHT (Ultra Heat Treated). You should find
> a well informed person at your store and ask which brand(s) are not UHT.
>
> > What's light cream? Or half and half? We have cream and that's it.
> > It's about 35-38% fat.
>
> Light cream contains 18-30% butterfat. Half and half is a mixture
> of whole milk and cream and contains 10-12% butterfat. Sorry for the
> termonology difference, I know the UK refers to single/double cream.
>
> This should help.
>
> http://www.joyofbaking.com/Cream.html
>
> >>alt.cheese

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.

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

il Tue, 18 May 2004 05:51:42 GMT, Reg 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.
>
> Ultra pasteurized means it's heated to a higher temperature than
> normal pasteurization, giving it a longer shelf life. It also denatures
> the proteins and makes it bad for cheese making. I've been able to make
> decent ricotta with it but not much else.
>
> Another term for this process is UHT (Ultra Heat Treated). You should find
> a well informed person at your store and ask which brand(s) are not UHT.

I think the UHT stuff is next to canned milk. Not real milk at all.

> > What's light cream? Or half and half? We have cream and that's it.
> > It's about 35-38% fat.
>
> Light cream contains 18-30% butterfat. Half and half is a mixture
> of whole milk and cream and contains 10-12% butterfat. Sorry for the
> termonology difference, I know the UK refers to single/double cream.

We don't use either terminalogy. Cream is cream, as taken off the
mik. :-)
>
> This should help.
>
> http://www.joyofbaking.com/Cream.html
ta
> >>alt.cheese

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

> It's a very low volume group, but there are a few good folks
> there that will answer your questions.

And a few digressors....
--
Cheers,
Loki [ Brevity is the soul of wit. W.Shakespeare ]

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 ]

I was looking at creams for cheesemaking not long ago; almost ALL of the
brands I saw in various supermarkets were UHT, not just the ones in
unrefrigerated cartons. The only brand that was not ultra-pasteurized
was one sold in the organic dairy section at a Fairway supermarket.

--
to respond, change "spamless.invalid" with "optonline.net"
please mail OT responses only

In article >, "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. :-)

> P.S. I haven't found a cheese newsgroup.

Try at rec.food.cooking or alt.cooking-chat?
--
-Barb, <www.jamlady.eboard.com> Sam I Am updated 5/16/04.

"Loki" > wrote in message
...
> il 18 May 2004 17:24:51 +1200, "Loki" ha scritto:
>
> > il Tue, 18 May 2004 04:41:04 GMT, Reg ha scritto:
> > > > P.S. I haven't found a cheese newsgroup.
> > >
> > > alt.cheese
> >
> > Thanks. I wasn't sure if it was 'cheese' :-)
>
> And what I've seen so far has little to do with cheese.
> --
>
There's also the "Artisan_Cheesemakers" Yahoo group. And the Cheese Makers'
Digest, which gets sent to your in-box, and which you can post to. None of
them really trip my trigger.

in article , Reg at
wrote on 17/5/04 10:51 pm:

> Loki wrote:
>
>> What's ultra pasterised? Do you mean ordinary pasteurised or
>> something else? I won't be able to get untreated cream.
>
> Ultra pasteurized means it's heated to a higher temperature than
> normal pasteurization, giving it a longer shelf life. It also denatures
> the proteins and makes it bad for cheese making. I've been able to make
> decent ricotta with it but not much else.
>
> Another term for this process is UHT (Ultra Heat Treated). You should find
> a well informed person at your store and ask which brand(s) are not UHT.
>
>> What's light cream? Or half and half? We have cream and that's it.
>> It's about 35-38% fat.
>
> Light cream contains 18-30% butterfat. Half and half is a mixture
> of whole milk and cream and contains 10-12% butterfat. Sorry for the
> termonology difference, I know the UK refers to single/double cream.
>
> This should help.
>
> http://www.joyofbaking.com/Cream.html
>
>>> alt.cheese
>>
>>
>> Thanks. I wasn't sure if it was 'cheese' :-)
>>
>
> It's a very low volume group, but there are a few good folks
> there that will answer your questions.
In my experience, UHT milk products are shelf stable and not sold from
refrigerated cases.
Ellen

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

Ellen Wickberg wrote:
> in article , Reg at
> wrote on 17/5/04 10:51 pm:
>
>
>>Loki wrote:
>>
>>
>>>What's ultra pasterised? Do you mean ordinary pasteurised or
>>>something else? I won't be able to get untreated cream.
>>
>>Ultra pasteurized means it's heated to a higher temperature than
>>normal pasteurization, giving it a longer shelf life. It also denatures
>>the proteins and makes it bad for cheese making. I've been able to make
>>decent ricotta with it but not much else.
>>
>>Another term for this process is UHT (Ultra Heat Treated). You should find
>>a well informed person at your store and ask which brand(s) are not UHT.
>>
>>
>>>What's light cream? Or half and half? We have cream and that's it.
>>>It's about 35-38% fat.
>>
>>Light cream contains 18-30% butterfat. Half and half is a mixture
>>of whole milk and cream and contains 10-12% butterfat. Sorry for the
>>termonology difference, I know the UK refers to single/double cream.
>>
>>This should help.
>>
>>http://www.joyofbaking.com/Cream.html
>>
>>
>>>>alt.cheese
>>>
>>>
>>>Thanks. I wasn't sure if it was 'cheese' :-)
>>>
>>
>>It's a very low volume group, but there are a few good folks
>>there that will answer your questions.
>
> In my experience, UHT milk products are shelf stable and not sold from
> refrigerated cases.
> Ellen
>
We used to buy UHT milk in cardboard boxes by the case, 1 liter
containers, from the Netherlands. We lived in Saudi Arabia at the time
and we just chucked it in the pantry until we were ready to use it and
then we refrigerated it. Tasted like any other whole milk to me.

George

Ellen Wickberg wrote:

> In my experience, UHT milk products are shelf stable and not sold from
> refrigerated cases.

This is no longer true in my area (CA, USA). Most cows milk and
cream is now UHT Goats milk, from what I've been told, is not
far behind

I found a local brand called Clover-Stornetta that I'm happy with.
It's more money obviously, but it's worth it for cheesemaking
and for dishes where you want to actually taste a real dairy product
in there somewhere.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

Bob (this one) wrote:

> 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.

This is different. I haven't seen it before either. I'm going
to give it a try.

BTW, I tried your blue cheese dressing formula this weekend. Buffalo
Wings for 30, accompanied by Pastorio's Blue Cheese Dressing. I wouldn't
have believed it had I not tried it myself. Two ingredients, vastly superior
results (Bob's Blue Cheese Dressing Paradox). You've got quite a bag o'
tricks there, Chef.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

il Tue, 18 May 2004 11:58:31 GMT, Scott ha scritto:

> I was looking at creams for cheesemaking not long ago; almost ALL of the
> brands I saw in various supermarkets were UHT, not just the ones in
> unrefrigerated cartons. The only brand that was not ultra-pasteurized
> was one sold in the organic dairy section at a Fairway supermarket.

Wow! That's disgusting. What are they doing to your food? UHT tastes
nothing like milk or cream. I haven't even seen UHT cream. Milk I
have but would only buy it if going camping, and then I'd probably
buy powdered milk.
--
Cheers,
Loki [ Brevity is the soul of wit. W.Shakespeare ]

il Tue, 18 May 2004 10:32:18 -0400, "Ken Anderson" ha scritto:

> There's also the "Artisan_Cheesemakers" Yahoo group. And the Cheese Makers'
> Digest, which gets sent to your in-box, and which you can post to. None of
> them really trip my trigger.

Can't use yahoo, got no software for it. (old machine) alt.cheese
seems ok despite the Ot stuff. I'll just increase my killfile I
guess. :-)
--
Cheers,
Loki [ Brevity is the soul of wit. W.Shakespeare ]

il Tue, 18 May 2004 15:52:47 GMT, Ellen Wickberg ha scritto:

> >
> > 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

Glad to hear you're still part of the commonwealth. :-)

As for soft and fluffy, well I understand American scones are what I
would call biscuits which are hard and crunchy. Not as soft as sponge
mind you. 1 cup wheat flour :1 teaspoon baking powder type thing that
rises when baked and gets cut in half and eaten with jam and cream or
maybe with cheese added (no jam and cream.)

Mine are soft and fluffy because I eat them still warm mmmmmm
--
Cheers,
Loki [ Brevity is the soul of wit. W.Shakespeare ]

il Tue, 18 May 2004 11:31:20 -0500, George Shirley ha scritto:

> We used to buy UHT milk in cardboard boxes by the case, 1 liter
> containers, from the Netherlands. We lived in Saudi Arabia at the time
> and we just chucked it in the pantry until we were ready to use it and
> then we refrigerated it. Tasted like any other whole milk to me.

What were your tastebuds thinking of?
--
Cheers,
Loki [ Brevity is the soul of wit. W.Shakespeare ]

> As for soft and fluffy, well I understand American scones are what I
> would call biscuits which are hard and crunchy. Not as soft as sponge
> mind you.

Well... in the US southeast, biscuits are "soft and fluffy." I don't
hear the the word "scones" around here very often.


> 1 cup wheat flour :1 teaspoon baking powder type thing that
> rises when baked and gets cut in half and eaten with jam and cream or
> maybe with cheese added (no jam and cream.)
>
> Mine are soft and fluffy because I eat them still warm mmmmmm

Sounds like a biscuit down here! Served for breakfast with butter,
jelly, jam, or syrup.

Derric

Loki wrote:
> il Tue, 18 May 2004 11:31:20 -0500, George Shirley ha scritto:
>
>
>>We used to buy UHT milk in cardboard boxes by the case, 1 liter
>>containers, from the Netherlands. We lived in Saudi Arabia at the time
>>and we just chucked it in the pantry until we were ready to use it and
>>then we refrigerated it. Tasted like any other whole milk to me.
>
>
> What were your tastebuds thinking of?

They were mostly thinking this stuff is a lot better than the powdered
crap that was the other available milk. I don't drink milk, only cook
with it. The wife didn't complain so I didn't either. Where I was raised
you didn't drink milk after you were weened.

George

Loki wrote:

>
> You need 'soft' butter in South Australia?? Wouldn't 2 seconds on the
> window sill do it? :-)))
>
I wish! 10 deg C top today or thereabouts The northern part of SA
is the hot part, we are down in the SE corner. No shortage of water
though
Anne


--
The privacy.net address is a spam trap.
Please reply to

Reg wrote:

> I found a local brand called Clover-Stornetta that I'm happy with.

Up near Santa Rosa or Petaluma, are you?

B/

Brian Mailman wrote:
> Reg wrote:
>
>
>>I found a local brand called Clover-Stornetta that I'm happy with.
>
>
> Up near Santa Rosa or Petaluma, are you?
>
> B/

Yep.

I like the Clover brand a lot, but I'm looking for a farm where I buy
direct, particularly goat's milk. If you know of one please let me know.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

il Tue, 18 May 2004 22:06:11 -0000, Derric ha scritto:

>
> > As for soft and fluffy, well I understand American scones are what I
> > would call biscuits which are hard and crunchy. Not as soft as sponge
> > mind you.
>
> Well... in the US southeast, biscuits are "soft and fluffy." I don't
> hear the the word "scones" around here very often.
>
>
> > 1 cup wheat flour :1 teaspoon baking powder type thing that
> > rises when baked and gets cut in half and eaten with jam and cream or
> > maybe with cheese added (no jam and cream.)
> >
> > Mine are soft and fluffy because I eat them still warm mmmmmm
>
> Sounds like a biscuit down here! Served for breakfast with butter,
> jelly, jam, or syrup.

It's soooo hard to visualise a biscuit like that especially dog
biscuits, or even harder, a gingernut biscuit. :-))

NZ biscuit = am. cookie
--
Cheers,
Loki [ Brevity is the soul of wit. W.Shakespeare ]

il Tue, 18 May 2004 18:19:26 -0500, George Shirley ha scritto:

> Loki wrote:
> > il Tue, 18 May 2004 11:31:20 -0500, George Shirley ha scritto:
> >
> >
> >>We used to buy UHT milk in cardboard boxes by the case, 1 liter
> >>containers, from the Netherlands. We lived in Saudi Arabia at the time
> >>and we just chucked it in the pantry until we were ready to use it and
> >>then we refrigerated it. Tasted like any other whole milk to me.
> >
> >
> > What were your tastebuds thinking of?
>
> They were mostly thinking this stuff is a lot better than the powdered
> crap that was the other available milk. I don't drink milk, only cook
> with it. The wife didn't complain so I didn't either. Where I was raised
> you didn't drink milk after you were weened.

LOL

I'm in my second childhood . ;-þ
--
Cheers,
Loki [ Brevity is the soul of wit. W.Shakespeare ]

il Tue, 18 May 2004 17:01:19 -0700, Brian Mailman ha scritto:

> Reg wrote:
>
> > I found a local brand called Clover-Stornetta that I'm happy with.
>
> Up near Santa Rosa or Petaluma, are you?

Bit far for me to go.
--
Cheers,
Loki [ Brevity is the soul of wit. W.Shakespeare ]

il Wed, 19 May 2004 09:28:08 +0930, Anne Chambers ha scritto:

> Loki wrote:
>
> >
> > You need 'soft' butter in South Australia?? Wouldn't 2 seconds on the
> > window sill do it? :-)))
> >
> I wish! 10 deg C top today or thereabouts The northern part of SA
> is the hot part, we are down in the SE corner. No shortage of water
> though
> Anne

You're in the middle of a southerly? Our night temp was 10°C although
a cold southerly is forcast for later in the week.
--
Cheers,
Loki [ Brevity is the soul of wit. W.Shakespeare ]

Loki wrote:

>>I wish! 10 deg C top today or thereabouts The northern part of SA
>>is the hot part, we are down in the SE corner. No shortage of water
>>though
>>Anne
>
>
> You're in the middle of a southerly? Our night temp was 10°C although
> a cold southerly is forcast for later in the week.
Ours is moving over the Tasman to you Please keep it....
Anne

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Please reply to

il Wed, 19 May 2004 11:14:31 +0930, Anne Chambers ha scritto:

> Loki wrote:
>
> >>I wish! 10 deg C top today or thereabouts The northern part of SA
> >>is the hot part, we are down in the SE corner. No shortage of water
> >>though
> >>Anne
> >
> >
> > You're in the middle of a southerly? Our night temp was 10°C although
> > a cold southerly is forcast for later in the week.
> Ours is moving over the Tasman to you Please keep it....
> Anne

gee, ta


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

Loki wrote:

> il Tue, 18 May 2004 17:01:19 -0700, Brian Mailman ha scritto:
>
>>Reg wrote:
>>
>>>I found a local brand called Clover-Stornetta that I'm happy with.
>>
>>Up near Santa Rosa or Petaluma, are you?
>
> Bit far for me to go.

From comedian Lewis Black:

"I think if the people of New Zealand want to be a part of our world,
they should all hop off their island and push it closer".

--
Reg email: RegForte (at) (that free MS email service) (dot) com

Reg wrote:

> Bob (this one) wrote:
>=20
>> 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.
>=20
> This is different. I haven't seen it before either. I'm going to
> give it a try.

Heat a quart of at least 36% fat cream to 180=B0F, cool to 110=B0F and=20
stir in a couple tablespoons plain yogurt. Keep warm overnight (by=20
whatever means you can - a thermos, wrapped in layers of towels,=20
whatever...) Let it ferment for a good 12 hours, 24 hours makes it=20
more firm. Add a good pinch of citric acid and gently stir it in. Chill.

> BTW, I tried your blue cheese dressing formula this weekend.
> Buffalo Wings for 30, accompanied by Pastorio's Blue Cheese
> Dressing. I wouldn't have believed it had I not tried it myself.
> Two ingredients, vastly superior results (Bob's Blue Cheese
> Dressing Paradox). You've got quite a bag o' tricks there, Chef.

Glad you liked the dressing. The bag o' tricks is from trying=20
desperately to keep ahead of my customers over the years. <pant, pant>=20
And shamelessly "appropriating" good ideas when we found them.

Kipling said it...
"And they asked me how I did it, and I gave 'em the Scripture text,
'You keep your light so shining a little in front o' the next!'
They copied all they could follow, but they couldn't copy my mind,
And I left 'em sweating and stealing a year and a half behind."

But some days it felt like they caught up and zoomed past... <g>

Oh, I saw on a list how to do that little degree symbol =B0. Hold alt=20
down and type 2-4-8 on the number pad on the right end of your=20
keyboard. When you release the alt key, the =B0 magically appears. Very=20
cool.

=B0=B0=B0 heh heh...

Yes, I'm easily amused. Why do you ask?

Pastorio

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. :-)
>
>
>
> P.S. I haven't found a cheese newsgroup.



you can make a good sub. w/

1 lb Ricotta cheese
1T confectioners sugar (powdered)
2-5T heavy cream
blend all in a food processor until creamy/smooth,
+|- the sugar and cream to taste.


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il Wed, 19 May 2004 04:24:34 GMT, Reg ha scritto:

> Loki wrote:
>
> > il Tue, 18 May 2004 17:01:19 -0700, Brian Mailman ha scritto:

> >>Up near Santa Rosa or Petaluma, are you?
> >
> > Bit far for me to go.
>
> From comedian Lewis Black:
>
> "I think if the people of New Zealand want to be a part of our world,
> they should all hop off their island and push it closer".

Oh riiiiiiight. Do you have any idea how cold the water around NZ is?
No nice Gulf Stream to warm us up, just Antarctica nearby. brr :-))

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

il Wed, 19 May 2004 15:53:32 -0400, KenCo ha scritto:
>
> you can make a good sub. w/
>
> 1 lb Ricotta cheese
> 1T confectioners sugar (powdered)
> 2-5T heavy cream
> blend all in a food processor until creamy/smooth,
> +|- the sugar and cream to taste.

That sounds interesting. I think it will be easier in the end to make
the
mascarpone once I perfect the technique. I must be the last home
without a food processor. I even make pesto in a mortar and pestle.
--
Cheers,
Loki [ Brevity is the soul of wit. W.Shakespeare ]

il Tue, 18 May 2004 07:44:09 -0500, Melba's Jammin' ha scritto:

> In article >, "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. :-)
>
> > P.S. I haven't found a cheese newsgroup.
>
> Try at rec.food.cooking or alt.cooking-chat?

I found rec.food.cooking had too many OT's for my taste. I like this
group though. :-)
--
Cheers,
Loki [ Brevity is the soul of wit. W.Shakespeare ]