Homemade Mascarpone

[Dee Dee]

I made this mascarpone the usual way using these ingredients.
I did not shoot past the 185 degree temperature.

1 cup heavy cream
3 cups skim milk
¼ teaspoon tartaric acid

I drained in the refrigerator.

Each 3 times I have made this recipe, it has turned out like paneer as
far as cutting it. Very dry and tight. Certainly not spoonable.

Any thoughts or comments welcome.
Dee Dee

[Dave Ryman]

Post by Dee Dee
I made this mascarpone the usual way using these ingredients.
I did not shoot past the 185 degree temperature.
1 cup heavy cream
3 cups skim milk
Πteaspoon tartaric acid
I drained in the refrigerator.
Each 3 times I have made this recipe, it has turned out like paneer as
far as cutting it. Very dry and tight. Certainly not spoonable.
Any thoughts or comments welcome.
Dee Dee

Just had a look at the recipe on the cheese wizard website
http://www.geocities.com/Heartland/Cottage/1288/quick/mascar.htm

Same recipe as yours but uses "light" cream instead of a mixture of
"heavy" and skimmed milk. Is one part heavy cream plus three parts
skimmed milk exactly the same as light cream?

It's also possible you drained for too long - My experience with strained
yoghurt is that the longer you leave it the firmer it gets (more whey
escapes).

[Dee Dee]

Post by Dave Ryman

Post by Dee Dee
I made this mascarpone the usual way using these ingredients.
I did not shoot past the 185 degree temperature.
1 cup heavy cream
3 cups skim milk
¼ teaspoon tartaric acid
I drained in the refrigerator.
Each 3 times I have made this recipe, it has turned out like paneer as
far as cutting it. Very dry and tight. Certainly not spoonable.
Any thoughts or comments welcome.
Dee Dee

Just had a look at the recipe on the cheese wizard website
http://www.geocities.com/Heartland/Cottage/1288/quick/mascar.htm
Same recipe as yours but uses "light" cream instead of a mixture of
"heavy" and skimmed milk. Is one part heavy cream plus three parts
skimmed milk exactly the same as light cream?
It's also possible you drained for too long - My experience with strained
yoghurt is that the longer you leave it the firmer it gets (more whey
escapes).
--
Regards,
Dave

Hmm. I get cream from the top of a jar that I purchase from a farm. So,
sometimes it feels thick and sometimes it feels a "little" lighter. If
I mixed milk with this cream, I think it would not be cream anymore,
but more like half-and-half. So, I guess I'm stuck with the cream I
have, be it heavy or light -- I suppose it depends on the season and/or
the cow.

But at any rate, as soon as I have drained the hot mixture into the
cheesecloth, which takes a mere minute or two to drain; and by the time
I get it bundled up to set it inside a strainer which I put over a
quart pyrex container, it has already firmed up into a paneer-like
piece. Actually nothing much left to drain.

It is good to eat, but certainly not versatile as what I have bought as
mascarpone in the grocery. The grocery-bought always has a metallic
after-taste to me; mine doesn't.

Thanks so much. Any more thoughts?
Dee Dee

[Dave Ryman]

Post by Dee Dee

Post by Dave Ryman

Post by Dee Dee
I made this mascarpone the usual way using these ingredients.
I did not shoot past the 185 degree temperature.
1 cup heavy cream
3 cups skim milk
Πteaspoon tartaric acid
I drained in the refrigerator.
Each 3 times I have made this recipe, it has turned out like paneer
as far as cutting it. Very dry and tight. Certainly not
spoonable.
Any thoughts or comments welcome.
Dee Dee

Just had a look at the recipe on the cheese wizard website
http://www.geocities.com/Heartland/Cottage/1288/quick/mascar.htm
Same recipe as yours but uses "light" cream instead of a mixture of
"heavy" and skimmed milk. Is one part heavy cream plus three parts
skimmed milk exactly the same as light cream?
It's also possible you drained for too long - My experience with
strained yoghurt is that the longer you leave it the firmer it gets
(more whey escapes).
--
Regards,
Dave

Hmm. I get cream from the top of a jar that I purchase from a farm.
So, sometimes it feels thick and sometimes it feels a "little"
lighter. If I mixed milk with this cream, I think it would not be
cream anymore, but more like half-and-half. So, I guess I'm stuck
with the cream I have, be it heavy or light -- I suppose it depends on
the season and/or the cow.
But at any rate, as soon as I have drained the hot mixture into the
cheesecloth, which takes a mere minute or two to drain; and by the
time I get it bundled up to set it inside a strainer which I put over
a quart pyrex container, it has already firmed up into a paneer-like
piece. Actually nothing much left to drain.
It is good to eat, but certainly not versatile as what I have bought
as mascarpone in the grocery. The grocery-bought always has a
metallic after-taste to me; mine doesn't.
Thanks so much. Any more thoughts?
Dee Dee

The only thing I could suggest is to try the same recipe with some shop-
bought cream, and see if it does the same. One wonders if your farm's
milk is the same fat and protien content as what the recipe calls for.
Beyond that, I'm out of my depth, I'm afraid.

I will be trying the mascarpone recipe from the website mentioned earlier
myself fairly soon: I'll let you know the outcome.