Friday, November 6, 2009

Our Cheesy Adventure for November is.....

Yes...that is our cheese adventure for the month of November!!! This is so easy...2 ingredients!! I'm going to share the recipe that I will be using with you...it is from The Home Creamery by Kathy Farrell-Kingsley. Feel free to use any recipe you like, though.

4 cups (2 pints) heavy cream
1 Tbs. white wine vinegar


1. Pour the cream into the top of a large double boiler and slowly heat to 190 degrees F, stirring occasionally. Check the temperature with a thermometer.

2. Stir in the vinegar, and continue to stir until the cream begins to curdle. Remove the pan from the water, cover and let stand about 15 minutes or until the curds begin to firm.

3. Pour or ladle the curds into a butter muslin-lined strainer set over a large bowl. Let the curds cool completely, then cover and refrigerate for 24 hours to continue draining and to firm.

4. Discard the liquid and transfer the mascarpone to an airtight container. Refrigerate for up to 3 days. Stir well before using.

Okay, make it and blog it and send me your link by the last day in November!! Good or bad, success or failure...share with us your cheesy adventure! And remember, if the urge ever strikes to do a guest post about a particular cheesy subject here at Forging Fromage...just say the word...and it's done! Feel free to ask any questions or make comments about MASCARPONE in the comments at the end of this post...hopefully we can learn how to do it...and what not to do...together!

8 comments:

Natashya KitchenPuppies said...

Mmmm, creamy mascarpone - who knew it was so easy?!
Looking forward to it!

Kim said...

This sounds like a good recipe for a beginner. I'm going to try this one!!

Fresh Local and Best said...

I can't believe this is all it takes to make mascarpone! I'm learning so much already!

Claudia said...

I'm going to link my Pumpkin-mascarpone Examiner article/recipe to you!

Natashya KitchenPuppies said...

Hi all! I have been elbow deep in cream, and have learned that letting the mascarpone sit in the fridge for 24 hours *before straining* really helps thicken it up!
Then strain, in fridge, for another day. Yes, that is a long time but you can be doing other things. Like dancing, or eating!

Natashya KitchenPuppies said...

Ok, my mascarpone was a success! It is up - woohoo!

girlichef said...

My mascarpone is now posted, too!! A success, thanks to Natashya's tip of refrigerating before straining....if you have troubles...try this...instant fix! :D

prashant said...

This sounds like a good recipe for a beginner. I'm going to try this one!!

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