Cheese

[mkcs]

My daughter and husband bought me a book on home cheesemaking for Mother's Day this year. Ada was most insistent that it was the best possible present for me, after my attempt to show her how rennet worked failed a few weeks back (I overheated the milk, judging by the cheese book's advice).

I now have 500 mL of mascarpone in the fridge, and I'

Comments

[pleiadeslion]

I'll be round in a jiffy with a spoon! What a cool present - your daughter is so thoughtful.

[mkcs]

She's pretty fantastic.

I'm so sorry I've flaked on you re style stuff. I'll get back to you probably later today. It's been a hell of a month.

Mascarpone

[edm]

I must admit a little surprise that 2000 mL of milk + 300 mL of cream = 500 mL of mascarpone. Conservation of mass makes me wonder what happened to the other 1800 mL. But I suppose if you end up with 500 mL of mascarpone and 1800 mL of "liquid that was formerly associated with a cow" then it'd make sense.

Ewen

PS: I'm amused that whatever you used to post to LJ has lovingly preserved the "are you sure it's spelt that way" red underlying :-)

Re: Mascarpone

[mkcs]

I'm still somewhat surprised I got that *much* solid matter out of the milk. The rest is whey, and has mostly been discarded, because I'm not that sure what to do with it yet. I did use some in some scones.

Re: Mascarpone

[ambilevous]

Ricotta!

(Heat with a splash of vinegar, and ricotta comes out. Not a lot of ricotta, mind you.)

Re: Mascarpone

[mkcs]

Does that work for mascarpone whey as well? I wasn't sure, because the curdling for mascarpone is done with acid rather than enzymes in the first place. I guess I can only try.