Does this recipe work with heavy cream from the grocery store? I’ve been so inspired by your cheese making. I made mozzarella the other day and couldn’t believe how great it turned out. Thanks for the videos!
Most of the mascarpone recipes heat the cream to 90C or so then acidify with tartaric or citric acid, let sit to cool and coagulate, then strain in several layers of cheesecloth in the fridge overnight. The heat eliminates the need for salt, and Mascarpone made this way will not curdle when added to sauces soups, etc. I use your method to prepare my cream to churn into European style cultured butter. Maybe thats why your product seemed more like butter to you as you stated in the video.
I've never tried cultured butter, I'll need to give that a try.
Yes!!!!!!
Does this recipe work with heavy cream from the grocery store? I’ve been so inspired by your cheese making. I made mozzarella the other day and couldn’t believe how great it turned out. Thanks for the videos!
Yes!
Awesome Jennifer!
It has taken me several years to lose 50kg (112lb) and looks like this page is going to put it all back on :P
Most of the mascarpone recipes heat the cream to 90C or so then acidify with tartaric or citric acid, let sit to cool and coagulate, then strain in several layers of cheesecloth in the fridge overnight. The heat eliminates the need for salt, and Mascarpone made this way will not curdle when added to sauces soups, etc. I use your method to prepare my cream to churn into European style cultured butter. Maybe thats why your product seemed more like butter to you as you stated in the video.
Thank you for sharing this! I've got to review what I did and reconsider....
𝐩𝓻Ỗ𝓂Ø𝓈Ｍ 😀