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Mascarpone Cheese (Italian Cheese) - the Real Thing - Substitute

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)-
Energy (kCal)-
Carbohydrates (g)-
Total fats (g)-
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat CREAM to 180 degrees F (82C). | 2. Add 1/4 t TARTARIC ACID. | 3. Stir for about 10-15 minutes. | 4. The cream should thicken with small flecks of curd. | 5. Using a DOUBLE layer of FINE cheesecloth in a strainer, pour off the whey and let it drain for about an hour. | 6. Put the strainer in a bowl and place it in the refrigerator to drain overnight (or 12 hours). | 7. In the morning, scoop out the cheese and put into an airtight container. | 8. **Tartaric Acid is available from any cheesemaking supply company and most wine making companies. | 9. Since at home winemaking is much more common, look in your phone book for a local winemaking supply store. | 10. Many wine and liquor stores carry wine making supplies and may have tartaric acid. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    cream not 1 quart - - - -
    tartaric 1/4 teaspoon - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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