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MASCARPONE

Storage: Refrigerator 7-10 days
Yield: 700g (approximately)
    
Mascarpone is an Italian triple cream cheese – commonly used in desserts such as Cannoli or Tiramisu. It is delicious served with fresh fruit and a little brandy!
     
INGREDIENTS:
4 cups cream (20-25% butterfat)*
4 drops calcium chloride
1/2 teaspoon citric acid
2 tablespoons filtered water
    
METHOD:
1. Sterilise equipment. 
2. Whisk calcium chloride into cream. Warm cream over indirect heat (water jacket) to 85°C (185°F) and heat at this temperature for 5 minutes.
3. Dissolve citric acid in the water. Whisk citric acid solution into the cream, remove pot from heat, cover and cool for 30 minutes.
4. Drain mascarpone through a muslin-lined colander for 1-2 hours (in the refrigerator or a cool area) until thickened to your liking, up to 12 hours for a thick cream cheese consistency.
5. Place mascarpone into an airtight container. Refrigerate. Mascarpone will thicken further whilst being stored in the refrigerator. 
6. Enjoy!
            
NOTES:
  • *Most Australian creams contain around 35% butterfat, so use 2 cups cream + 2 cups full cream milk (3-5% fat) to make mascarpone;
  • Blend with powdered sugar (or honey) for a sweet mascarpone.
 
Acknowledgement 
Kaya Wanjoo. Food Preserving kaditj kalyakoorl moondang-ak kaaradj midi boodjar-ak nyininy, yakka wer waabiny, Noongar moort. Ngala kaditj baalap kalyakoorl nidja boodjar wer kep kaaradjiny, baalap moorditj nidja yaakiny-ak wer moorditj moort wer kaditj Birdiya wer yeyi.
Hello and Welcome. Food Preserving acknowledges the Traditional Custodians of the land on which we live, work and play, the Nyoongar people. We recognise their connection to the land and local waterways, their resilience and commitment to community and pay our respect to Elders past and present.
 
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