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Sunday, November 18, 2012

Homemade Mascarpone Cheese

Mascarpone cheese

This is my first attempt, at making my own Mascarpone. Long story short, I found it impossible to get the temp. to 190*f. in a double boiler. So I transferred it to a heavy bottom pan, over the lowest flame possible. Worked perfectly.

1-quart heavy cream
2Tbl. lemon juice

1pint whipping cream
1Tbl. lemon juice

1cup whipping cream
1-1/2tsp. lemon juice
a thermometer
cheesecloth or a thin kitchen towel

Pour the cream into a heavy bottom saucepan, and clip a thermometer onto it.
Heat the cream to 190*F. over a low flame, stirring often. turn the burner off.
Stir in the lemon juice, and try keeping it at the same temp. for 5 minutes, or until thick enough to coat a spoon. Just make sure it doesn't reach 212*F (boiling)
After 5 minutes, set it on the counter, and let cool. I allowed it to set at room temp. for two hours, to give it a bit longer, to thicken.
Line a colander with a thin kitchen towel, or several thicknesses of cheesecloth, and set it over a bowl.
Slowly pour the cheese into the colander.
Cover with plastic wrap, and refrigerate, at least, overnight. The longer you allow the whey to drip, the thicker it will be. If you want very thick cheese, leave it in the fridge another day.
Scrape the cheese from the cloth, into a bowl, it's ready to use.

After letting it cool 2-hours, pour it into a cloth lined colander, over a bowl. Cover with plastic wrap, and refrigerate, overnight.
Transfer the cheese, to a container. Use a rubber spatula to scrape the cheese, clinging to the cloth.
1-quart of cream, yielded a little over 2-cups of cheese

Thursday, November 1, 2012

Make cake flour, from all-purpose flour

Sift 5 or 6 times.

For every cup of flour:
Remove 2Tbl. of flour, and replace it with 2Tbl.of cornstarch. Sift 5 or six times.

If you recipe calls for a fraction of a cup:
3/4cup -  4-1/2tsp. cornstarch
2/3cup - 4tsp. cornstarch
1/2cup - 1Tbl. cornstarch
1/3cup - 2tsp.  cornstarch
1/4cup - 1-1/2tsp. cornstarch

So if a recipe calls for 2-1/3cups cake flour.
Measure out 2-1/3cups of all-purpose flour.
Remove 4Tbl. plus 2tsp. flour.
Add 4Tbl. plus 2tsp. of cornstarch.
Sift the flour, by pouring it into a strainer, over a bowl, tapping the side of the strainer.
Repeat the sifting, 4 or 5 more times. Re-measure before adding it to a recipe, the sifting will increase the volume a bit. Dump any remaining cake flour, back into the all-purpose.