“Mascarpone” is a very good example of how different outcome you can get by using different technologies for cheese making. Unlike, cheeses I have already discussed previously, Mascarpone has very buttery/ creamy texture that is mainly used for baking various products. Pudding like a cheese is best with sandwiches and bagels. Cheese fans often call it “cheese butter,” due to its texture and usage. Production process of Mascarpone to a final product is a little lengthy, however, very much worth of time.
Here is what you need to know if decide to make Mascarpone at home.
Ingredients:
- 3 cups whole cow’s milk
- 5 cups heavy cream
- 1/8 teaspoon mesophilic lactic acid
- ¼ teaspoon calcium chloride
- 2-3 drops liquid rennet
Equipment:
- Medium Stockpot
- Thermometer with at least 6-inch stem
- Curd knife with at least 12-inch blade
- Medium Colander
- Butter jar
- Large spoon (preferably flexible)
Procedure:
In a stockpot, heat the milk to reach F for 10-15 minutes and add heavy cream. Stir milk gently so that it warms evenly. After the milk is warmed up and well mixed with heavy cream, add mesophilic culture, calcium chloride, and rennet. Mix all together for 30-45 seconds, preferably with up and down motion. After done, cover the milk and let rest for 12-15 hours. Once you see that curd is pulled away from the sides of the pot cut into ½-inch-thick pieces and place it into the colander. Let the curd sit in the colander for up to 75 minutes to drain. Then simply mix the curd with spoon to smooth. After it is mix well put it in the airtight container in the refrigerator for up to 12 days. Final product you get will be tangy, milky, and buttery cheese.
For food and drink pairing it is the best with natural fruit juices and hot bagels.