Skip to main content

Making Mascarpone

By

One of my long-time kitchen goals has been to make my own cheese. So, when I saw a kit online, I ordered it. It came with everything that we needed to give cheese a try...except for the dairy. So, here's our first attempt. It was delicious! I don't think I'll ever buy mascarpone again. It's so easy!

  • 1 quart heavy whipping cream
  • 1/2 teaspoon citric acid
  • 1/4 teaspoon fleur de sel (salt flakes)

Bring the quart of cream to 190 degrees Fahrenheit, using a digital thermometer for the most accurate readings. (Thanks, Jenn! The candy thermometer you gave me for Christmas a few years ago is one of my most prized kitchen possessions.)

Remove from heat and stir in the citric acid. The instruction said to "stir in an up and down motion." I don't really understand that. So, I did a sort of plunging motion with a spatula.

You will immediately see it begin to thicken. Stir in the fleur de sel...with the same up and down motion.

Place a cheese cloth - or pillowcase with a 150 thread-count of less - in a colander over a pot. Let it drain for about an hour at room temperature. Then, gently twist the cloth, squeezing out as much whey as you can.


Leave the cheese to drain in the fridge for at least 12 hours. I did it for more like 24 hours and it was still creamy and soft. Wow.

We smeared our homemade mascarpone on fresh baguette for a post-hike snack. I spooned the rest into sterilized jars for breakfast tomorrow.


We're going to try homemade ricotta next!
Labels:

Comments

  1. Debra EliotseatsJanuary 2, 2014 at 7:32 AM

    Thank you for posting this. I haven't made any kind of cheese in ages. If I can find my citric acid, I will try this today! Pinning it!

    ReplyDelete

Post a Comment

Popular posts from this blog

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

By
I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.
Post a Comment
Read more

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

By
This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t...
5 comments
Read more

You're Invited: Take a (Virtual) Hawaiian Holiday with #FoodNFlix

By
Fall Break, Oahu, October 2017 For June, I am hosting  Food'N'Flix , the movie-watching, food-making group rallied by Heather of  All Roads Lead to the Kitchen . This week, my older son was supposed to graduate from high school and we were supposed to leave on a family vacation to the Big Island. But, as enter our eleventh week of being sheltered in place to flatten the curve of the coronavirus, all of our summer plans were canceled, including this long-planned graduation trip to Hawaii. Boo. I understand the need to self-isolate. And we are abiding by the social distancing guidelines put in place by our state. But, boo, nonetheless. Oahu, October 2017 So for this month's Food'N'Flix, I chose to open up the field and let all of the food bloggers take a (virtual) Hawaiian holiday.  My boys have been to Oahu several times with my parents in recent years as my dad grew up there and wanted to spend some time on the island with his grandsons. Ke...
5 comments
Read more