Recipe - Mascarpone (Italian Cheese)

1 qt Whipping cream (not ultra
pasteurized)
1 tablespoon White wine vinegar or
lemon juice

From: squeakn@pcnet.com

Date: Fri, 23 Feb 96 17:09:09 EST

Here's a recipe that can save a lot of money if you're making tiramisu.
CHOOSE A STAINLESS STEEL BOWL that fits inside a large saucepan without
touching the bottom of the pan. Add water to the pan and place the bowl in
the pan so that the bowl touches the surface of the water but still sits
firmly on the rim of the pan. Remove the bowl, place the pan on medium
heat, and bring the water to a boil. Place the cream in the bowl and place
over the boiling water. Adjust the heat under the pan to medium and heat
the cream, checking the temperature often with an instantread thermometer,
to 190F; stir occasionally. Stir in the vinegar, continuing to stir gently
until the cream begins to curdle. Remove the pan from the heat, cover, and
allow the curds to firm up for 10 minutes. Line a strainer or colander with
dampened cheesecloth, napkin, or coffee filters. Set the strainer or
colander over a bowl and carefully spoon the curds into the strainer. Allow
the mascarpone to cool to room temperature, cover the strainer tightly with
plastic wrap, and refrigerate for 24 hours to allow the cheese to finish
draining and become firm. Store in the refrigerator in a tightly covered
container. Use the mascarpone within 3or4 days. Makes About 1 Pound. NICK
MALGIERI

MMRECIPES@IDISCOVER.NET

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