Mascarpone Cheese by bettina

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Mascarpone Cheese
Submitted by bettina on October 01, 2004 at 12:14 am

DESCRIPTION
Mascarpone Cheese

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
This comes from "The Professional Pastry Chef", Bo Friberg...here's the preface to the recipe/instructions...

"Mascarpone cheese is made from fresh cream derived from cow's milk. The cream is reduced to near triple cream consistency to give the cheese it's soft, smooth, rich texture. This cream cheese originated in the Lombardy region of Italy but is now made throughout the country. The flavor of mascarpone blends beautifully with other food, especially fruit. Fresh figs with mascarpone is a classic combination, although tiramasu is probably the dessert that most people think of first when it comes to mascarpone.

Uses for mascarpone are certainly not limited to sweets. A mixture of mascarpone, anchovies, mustard, and spices is a specialty of Trieste, in the northeast corner of Italy. Another popular preparation is a layered torte alternating mascarpone with pesto or smoked salmon. Because mascarpone is highly perishable and the imported product is expensive, the time involved in making it yourself is worthwhile".

2 quarts ( 1 L, 920ml) heavy cream
1 teaspoon (5ml) tartaric acid solution (page 38)

Tartaric Acid Solution:

1/2 cup (120 ml) hot water
4 oz (115g) tartaric acid

1. Mix hot water and tartaric acid until all the granules are dissolved.

2. Pour the liquid into an eyedropper bottle(available in pharmacies and though professional pastry supply stores).

Yield: approximately 3/4 cup (180 ml)

Tartaric acid is available through home wine and beer brewing suppliers...it is used to balance the acidity of wines.

Mascarpone:

1. Bring the cream to a boil in a heavy oversized sauce pan. Boil over medium heat until reduced by one-third to about 5 1/4 cups (1L 260ml). As the cream is reducing, it should be bubbling but not boiling hard; if it reduces too quickly, the fat can separate as it cools. (see Note)

2. Remove the pan from the heat, place in an ice bath, and stir the reduced cream until it is cold.

3. Stir in the tartaric acid solution, return the sauce pan to the heat, and bring the mixture to 118F (48C). Remove from the heat.

4. Line a strainer with a triple layer of cheesecloth. Set the strainer over a bowl or pan to catch the liquid. Pour the cream mixture into the strainer. Refrigerate overnight.

5. Remove the thickened mascarpone from the cheesecloth and discard the liquid. If the cheese has not thickened properly, add another 1/2 teaspoon (2.5 ml) tartaric acid solution, reheat to 118F (48C), and repeat Steps 4 and 5. Store, covered, in the refrigerator.

NOTE: If the fat should separate(accumulate on top) while the mixture is drainin, let the mascarpone sit at room temperature for 1 to 2 hours, then blend until smooth in a food processor.

Yield: 1 pound 8 oz (680 g)

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