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How To Make Mascarpone
Ingredients:One quart of light cream range between 18 and 30% butterfat. Ideally it should contain 25% butterfat.
1/4 teaspoon tartaric acid
Equipment:
Stainless steel double boiler with lid
Sterile handkerchief sterilized by boiling and hanging to dry thoroughly
1 quart bowl to catch the whey
Steps:
Warm 32 ounces of light cream in a stainless steel double boiler to 185 degrees Fahrenheit [...]
Simple Provolone
Ingredients
1 gallon whole milk
1/2 teaspoon liquid rennet
Heat 1 gallon milk to 86 degrees.
Dissolve 1/2 teaspoon of liquid rennet in 1/4 cup of water.
Add diluted rennet to the milk.
When coaugulated firmly, cut into 3/4 inche tubes.
Increase the temperature of the curds as high as your hands can tolerate.
Using your hands, press the curds into 1 solid [...]
30 Minute Mozzarella
This is a really fun recipe. You can have homemade mozzarella cheese in less than an hour. For extra flavor, I usually add a little powdered goat’s milk
Ingredients
2 level teaspoons citric acid
1 gallon pasteurized whole milk
1/8 - 1/4 teaspoon lipase powder
1/4 teaspoon liquid rennet
1 teaspoon cheese salt
Add the citric acid to the milk [...]
