It was a zen thing.
I got a full quart of cream and promptly made Mascarpone with a Creme Fraiche culture I got from Ricki, the cheese queen at New England Cheesemaking Supply.
These cultures are EASY to use.
- You heat the milk or cream to 86 degrees.
- You stir in one packet of the powdered culture.
- You let it sit overnight.
- In the morning, you gently dump the whole thing into a big colander lined with cheesecloth and let it sit and drain until it's a consistency you want. The longer it drains, the drier it is.
Mascarpone is a cream cheese. We like it just a little sweet, so I added a bit of vanilla sugar to it. The batch in the pic was drained for a couple of hours in the fridge and was a bit drier than I would have liked.
No matter. It's delicious with fruit or Hot Cross Buns. [recipe coming soon!]