I enjoy making many of the items we consume instead of purchasing ready made at the market. I feel when you have somewhat of an idea of the ingredients (there's no way for me to know for sure about the milk/cream etc. but I do buy organic)you have a better chance at eating healthy. It might sound a little crazy since you can find yogurt, butter, buttermilk and Mascarpone cheese in almost any market, but the quality and flavor of these items when home made cannot be compared, and the simplicity of it would shock you. If you use Mascarpone give this recipe a try. All you really need are cream and tartaric acid or lemon juice! It makes approximately 250 g (one tub) of Mascarpone cheese.
Ingredients
300ml (1 1/4 cups) cream (thickened/whipping cream or heavy cream)
1/2 teaspoon lemon juice (or 1/8 teaspoon tartaric acid)
Preparation
Heat cream in saucepan until small bubbles form at edge (not boiling), add lemon juice/tartaric acid and maintain heat for 2 minutes. Allow to cool in pan to room temperature. The mix should be thick, if not - reheat and add a bit more lemon/tartaric acid.
Place a sieve/strainer over a bowl, line the sieve with cheesecloth (I use coffee filters - unused of course!). Pour the mix into the sieve. Place in fridge and allow to drain overnight.
The cheese can then be used as normal in recipes such as tiramisu, cheesecakes or eaten with fresh fruit.
Whip up a batch of rich, chocolate cupcakes and try this mascarpone cheese frosting!
Mascarpone Cheese Frosting
1/2 stick/1/4 cup/56g unsalted butter, softened
8oz/227g mascarpone cheese, softened
1 tsp vanilla extract
1 lb/427g sifted confectioner's/icing sugar
With an electric mixer, beat the butter and mascarpone cheese together until fluffy. Add the vanilla extract, and the sugar incrementally, until fully incorporated.
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