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Recipes
for Making Soft Cheese |
| We highly recommended that you start
with soft cheeses. The following recipes use already ripened dairy products
(yogurt) or an acid added directly to the milk in order to separate the
curds and whey. These cheeses are ready to eat in is little as 1 day. Making
them will demonstrate to you the separation of water and milk solids as
well as introduce the basics of heating milk and draining cheese using
cheesecloth. |
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Homemade Mascarpone Cheese
This is the cheese in the Italian
pastries! It is also very good as a spread for sweet breads.
Please note that this cheese can only be made from light cream.
1 quart light cream no substitute
¼ teaspoon tartaric
acid
In a double boiler heat cream to 180oF.
Add tartaric acid and stir for a few minutes. The cream will slowly
thicken into a custard like consistency with noticeable tiny flecks of
curd. If the cream does not coagulate add a speck more tartaric acid
and continue stirring. Avoid using to much acid or the cheese will
become grainy.
Line a stainless steel colander
with a double layer of fine cheese cloth or use our Yogurt
Cheese Maker. Pour the cream into the colander and let drain
for 1-2 hours. Place the colander into a shallow bowl and refrigerate over
night. Place the finished cheese in an airtight container and keep
refrigerated. It will keep for up to two weeks. |
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copyright
2007 J.R.Leverentz
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