Hi..I am experimenting making cheese now..I graduated from sauerkraut..so I am making one of the most expensive cheese..about $6.00 for 8 oz here. Doesn't take long and only 2 ingredients..who knew.
Homemade Mascarpone Cheese - Prep time: 5 mins Cook time: 15 mins Total time: 20 mins - Yield: 12 ounces cheese
2 cups heavy cream
1 tablespoon lemon juice
Bring 1 inch of water to a boil in a wide skillet. Reduce the heat to medium-low so the water is barely simmering. Pour the cream into a medium heat-resistant bowl, then place the bowl into the skillet. Heat the cream, stirring often, to 190º. If you do not have a thermometer, wait until small bubbles keep trying to push up to the surface.
It will take about 15 minutes of delicate heating. Add the lemon juice and continue heating the mixture, stirring gently, until the cream curdles. It will cover a back of your wooden spoon and you will be able to draw a solid line through it with a finger. You will also see just a few clear whey streaks when you stir.
Remove the bowl from the water and let cool for about 20 minutes. Meanwhile, line a sieve with four layers of dampened cheesecloth or a couple of coffee filters and set in a seive over a bowl. Transfer the mixture into the lined sieve. Do not squeeze the cheese in the cheesecloth or press on its surface (be patient, it will firm up after refrigeration time). Once cooled completely, cover with plastic wrap and refrigerate (in the sieve) overnight or up to 24 hours.
notes:
* If you can't find cheesecloth, paper coffee filters work just as well.
Tee asked that I post some of my cheesemaking for anyone that wants some..anyone with other recipe please SHARE.
Pam .☆´¯`•.¸¸. ི♥ྀ.
