Mascarpone is a soft, mild, sweet Italian cheese most often found in Italian desserts and pastries. It is similar to American cream cheese, but a little more velvety-smooth. Here’s a simple recipe for homemade mascarpone cheese. You can find the starter culture at New England Cheesemaking Supply.
Ingredients:
1 quart pasteurized light cream or half-and-half
1 packet direct-set crème fraiche starter culture
Instructions:
1. Heat the cream to 86 degrees Fahrenheit.
2. Cover the cream and let set, undisturbed, at room temperature for 12 hours, or until coagulated.
3. If a thicker curd is desired, ladle the curd into a colander lined with butter muslin and drain in the refrigerator for 1 to 4 hours or longer, depending on the desired consistency.
4. Cover and store in the refrigerator for up to 4 weeks.
Yield: About 1 pound
Image: Photo By tycoon 101/Fotolia
