May 18, 2007

Basic Soft Cheeses...

Yogurt being poured so you can see the texture at room temperature.
It thickens up nicely in the refrigerator

I shared how to make yogurt recently and in that post I shared how to make your own form of "cream cheese" I used goat's milk yogurt and cow's milk yogurt. You could also use sheep's milk yogurt and soy yogurt to make this.

Finished yogurt ready for storage - made this week

Two other soft cheeses that are rather easy to make at home are Mascarpone and Ricotta cheeses.

Mascarpone Cheese

64 ounces heavy cream (1.92 Liters)
1 to 2 Tablespoons tartaric acid (cream of tartar) (2.5 mL)

1. Heat the cream to 180 degrees F or 82 degrees C, stirring often to prevent scorching. Remove from the heat. Add the tartaric acid and let the cream coagulate into a curd.

2. Drain the curd for at least 24 hours under refrigeration in a strainer lined with a coffee filter.
(first put into strainer last night)

The mascarpone is now ready to use. Alternatively, transfer to a storage container and hold, covered, under refrigeration for up to 1 week.

Yields 32 ounces or 960 mL

Mascarpone transfered to just cheese cloth this morning to sit for 24 more hours.
The whey is straining off nicely! :)

What can you make with Mascarpone?

Well, I like to make desserts with mine. It is PERFECT for Tiramisu.

I will put up my own recipe for this when I have a bit more time. I want to share a little more of what we did today first. Another blog post coming immediately...