Mascarpone Cheese

[JulieO]

Has anyone made this from the EDC - page 19?

In the instructions it says to "pour into a large bowl lined with cheesecloth.  Leave the progressing mascarpone in the fridge on the bottom shelf for approx 12 hours before using."

Now do you leave it to drain over the bowl through the cheesecloth or do you just leave it sitting on the cheesecloth in the bowl and later drain, or don't you drain it at all, in which case why have the cheesecloth in the first place?  The instructions aren't really clear to me.

Hope someone knows what to do.

Julie.

[Thermomixer]

They aren't very explicit - I made it by just putting the ceesecloth/muslin in and then pouring everything in and waited til the next morning to drain, once it had frimed up.

Decide it was easier to buy after that - should try to refine it.

[JulieO]

Decide it was easier to buy after that - should try to refine it.

LOL Thermomixer, you might be right. 

[jessiesgirl]

I made it last week as per the book instructions. I waited until the mix had cooled, then poured the liquid into a muslin lined container, put it in the fridge. After a few hours I transferred the mascarpone (still in the muslin) onto a sieve over the container and in the morning it was perfect.

It tasted delicious and was far creamier than the shop bought stuff. I made a chocolate cheescake out of it.

[JulieO]

Thankyou jessiesgirl, will give it a go.   

[Thermomixer]

Thanks jeesiegirl - i had problems because half of the mix seemed to go thru the cheesecloth before it had coagaulated.

Will give it another go & let it cool down first

[Bonsai]

I made this over the weekend  - didn't thicken much at all and looked like a failure until we realised that we had used Cream of Tartar not Tartaric Acid      Reheated the whole lot and added tartaric acid - put it in container in fridge until il looked quite thick (few hours at least) then strained it through muslin (managed to suspend muslin over top of bowl and use sealable lid to keep it up above level of whey) overnight. Ended up with thick creamy cheese !
I'd certainly do this again when my cholesterol levels drop to normal again 

[JulieO]

Can't believe it's 2 years since I said I was going to try this, better late than never!   

I've currently got a half batch cooling until it has set enough to then pour through muslin and allow to drain/chill until tomorrow.  I thought I'd try this as I only need 100g for a recipe that I'm making tomorrow.  Fingers crossed that it works. 

[judydawn]

It's not surprising JulieO, it often takes us that long to get around to recipes now that there are so many available to us but you've finally got there and I'm sure it will be a success for you.

[cookie1]

How did it go JulieO?

I often forget to try recipes and come across them some time later and wonder why as they sound so lovely.

[JulieO]

Cookie, this thickened up okay but I didn't like the taste. It was okay in what I used it in as it wasn't the dominant flavour but  I wouldn't use it in a dessert for example. 

Afterwards I googled and found other recipes used cream. This was the only one that I could find that used butter and milk. 

I've located this one which I will try next time I need it. 

http://www.superkitchenmachine.com/2010/4506/thermomix-mascarpone-cheese-recipe.html

[cookie1]

Helene's recipes are usually lovely.