Making marscapone

[Intrepidtrier]

Just wondering if anyone has made the mascapone in the EDC book?  I made it yesterday and they say to put it into a bowl with cheesecloth in it, did that but just used a chux doubled over, now was the idea of that to drain some of the liquid off or not? When I looked at mine it was half in the chux and half in the bowl, so all I did was mix it all together and put it into another container. Could someone let me know how thick it is supposed to be and will I  drain it again to make it thicker or not.  Thanks all. Sandy

[Thermomixer]

I did try it about 2 years ago and had similar results.  Think that it needs to sit for a while before being put into the chux.

Somebody had success with the recipe, but can't find the post??

It was funny when I first made it and had the chux in a strainer - it all went through.  Then put the chux in the bowl and when i took it out half was still underneath.

It should be firm like a cross between cottage and cream cheese

[Intrepidtrier]

Exactly the same thing happened to me TMixer. So do you reckon that if I leave it for a bit and then try it again with the chux it might  work?

[JulieO]

I haven't made it, but do you think the chux is too porous?  Maybe muslin would be better? 

[Thermomixer]

OK - it was jessiegirl who managed to make it.

http://www.forumthermomix.com/index.php?topic=1599.0 

As you suggest Sandy, think you need to let it cool and settle a bit before putting into the chux-lined bowl

[TheCrone]

Sorry, the purist in me just cringes at this way of making marscapone 

If you are making marscapone with a tartaric acid mix, you need to line a colander with a double layer of butter muslin and ladle the curds gently into the colander and drain it for an hour.

If making it the traditional way with a culture you need to let it set undisturbed at room temp for 12 hours until thickened and then do the colander bit for up to 4 hours.

*Paraphrased from Home cheesemaking by Rickki Carrol, pages 72, 73.

[ThermomixBlogger]

Hi to all the cheesy Thermomix fans on the forum!

Well my antennae are up for the word "Marcarpone" because I've just spent the better part of two weeks  working out my own version for it. After experimenting (with mixed results) I now have a version that I am very satisfied with.

I've just posted about it on the page at:
http://www.superkitchenmachine.com/2010/4506/thermomix-mascarpone-cheese-recipe.html

Hope this answers some of your Mascarpone questions. This is SUCH an easy and inexpensive way to get great cheesy results. I can't believe how much money I am saving by making my own. Plus... the fun factor!

Time for bed here y'all....

cheers!
TMB

ps - I have a very groovy    recipe to share for using the Mascarpone after we make it and guess what... it's NOT sweet! I'll be posting that one in the next day or two but things are slowing down here due to the overconsumption of all this absolutely utterly delicious cheese.

[Thermomixer]

Thanks TheCrone and TMB Helene - I might have to try making it again.  But get a decent recipe.