Homemade Mascarpone Cheese with Two Ingredients
Afternoon teatime is a a pleasure enjoying wonderful scones, breads and other goodies with a lovely, fragrant cup of tea. When it comes to baking goodies, several of my recipes call for cream cheese; and I’ve found making my own Italian cream cheese, or mascarpone, is very easy and a wonderful addition in place of Philly. It’s also very inexpensive and makes a lovely gift for a fellow tea lover.
Sitting down to afternoon tea, snuggled on the sofa with magazines or a good book, along with a well-stocked tea tray is pure bliss and should be enjoyed as often as possible. Why not every day? Enjoy! Mariann
1 cup whipping cream
1 teaspoon cream of tartar
In a heavy saucpan, add whipping cream and gently heat until it reaches 200 degrees F. (I like using an instant-read thermometer for this.) Once it reaches 200 degrees, whisk in cream of tartar. Remove from heat and allow to cool, to room temperature.
While the mixture is cooling. Get out a large bowl, colander, cheesecloth or thin flour-sack towel. (I prefer to use thin flour-sack towels, which I cut in half, for cheese making.) Soak cloth in cold water and wring out, until damp.
Line colander with cloth; and place colander into large bowl for straining the liquid from the cream mixture.
When the mixture has cooled to room temperature, pour into the cloth.
Gather up the ends of the cloth and twist, until liquid begins to seep from the bottom of the cloth. Place cloth ‘bag’ into the colander, cover with cling wrap and refrigerate for about 24 hours.
Remove from refrigerator and unwrap the cloth.
Scrape cheese into a covered container and store in the refrigerator. It will keep for about one week. Makes about one cup.
Enjoy on toast, scones, bagels and as a replacement in recipes calling for Philadelphia cream cheese.
Recipe has been adapted from The Great Holiday Baking Book, by Beatrice Ojakangas.