Think you could never make cheese at home? Think again. I just did, and it didn't require a milk cow, a churn, a cave for aging, or any special equipment other than an an instant read thermometer. I made a batch of creamy, smooth mascarpone...and you can, too. Trust me.
All you need is this: a quart of heavy cream, some lemon or tartaric acid, some cheesecloth, a thermometer and a white bonnet and black frock dress like the one that Kelly McGillis wore in "Witness", and you're good to go. (For my male readers, the frock and bonnet may or may not work for you)
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What could be simpler than that? Besides, of course, paying $8.00 at the store for a 12 oz package? If that is you...move along. There's nothing to see here. This is for the DIY crowd, and it requires no prior cheese making experience. Though, it may inspire you to tackle something more challenging.
Having lived at various points in my life in decidedly small towns, I can tell you that one of the major frustrations I encountered was not the lack of an exciting nightlife...it was the lack of readily available cooking ingredients. I once had to drive 26 miles just to find a grocery store that sold fresh basil, because I wanted to make homemade pesto, and none of the stores in my little town sold fresh herbs. I can't tell you how many times I came across a recipe in a magazine like Gourmet, Bon Appetit or Sunset, that looked really good but had to be eliminated out of hand because some critical ingredient just wasn't readily available.
Mascarpone cheese is one of those ingredients (BTW...it's pronounced mos-car-POH-nay). It can be hard to find at the stores, depending upon where you live, and is usually head-scratchingly pricey. I'm a cheese lover...always have been. But I would never have thought I could make any kind of cheese at home. I just learned otherwise.
So, too, can you. Wanna try?
You'll need a quart of good, heavy cream...36% milk fat. You'll need a lemon, or...if you happen to live in a metro area that has specialty stores such as cater to home beer and wine makers, tartaric acid. Tartaric acid is not the same thing as cream of tartar, the thickening agent used in some baking recipes. It's a separate animal. It's not sold in many places, but can be purchased, no matter where you live, online. But lemon juice will work...just to get you started. (note...this recipe can be halved with equally good results)
Now...if you look for it and just can't find tartaric acid, you can, as I said, use lemon juice. I've done it with both, and I prefer the results with tartaric acid...but the difference is pretty subtle. For the recipe as shown in the above video, you should substitute 2 tbsp freshly squeezed lemon juice for the tartaric acid.
I found the recipe for mascarpone before I found the youtube video. I must say...if you want to learn how to do anything...youtube is your friend. I am a big DIY devotee...and beyond the videos os squirrels surfing and dogs skateboarding, Youtube is probably America's DIY university.
So...you've made your batch of mascarpone...now what do you do with it?
Obviously...Tiramisu. As cliched as the desert is, it's just that good. Nothing yucky becomes a cliche. You van look up any number of recipes, and I won't provide one here. What I will provide is a recipe by Giada De Laurentis that I have made a few times, and will knock your socks off. I'm normally suspect of cooks who are rail thin...If you are that skinny, how much can you, really, enjoy food? Giada is skinny, but I think she really enjoys food. But she could use a few more pounds, just to put my mind at ease.
Having said that, this recipe will use up some of your freshly made mascarpone, and will leave your diners worshipping at your feet...
Chicken with Mustard Mascarpone Marsala Sauce
Recipe courtesy Giada De Laurentiis
1 1/2 pounds boneless skinless chicken breasts, each breast cut crosswise into 3 pieces
Salt and freshly ground black pepper
2 tablespoons olive oil
5 tablespoons butter, divided
3/4 cup chopped onion
1 pound cremini mushrooms, sliced
2 tablespoons minced garlic
1 cup dry Marsala wine
1 cup (8 ounces) mascarpone cheese
2 tablespoons Dijon mustard
2 tablespoons chopped fresh Italian parsley leaves, plus whole sprigs, for garnish
12 ounces dried fettuccine
Directions
Sprinkle the chicken with salt and pepper. Heat the oil in a heavy large skillet over high heat. Add the chicken and cook just until brown, about 4 minutes per side. Transfer the chicken to a plate and cool slightly.
While the chicken cools, melt 2 tablespoons of butter to the same skillet over medium-high heat, then add the onion and saute until tender, about 2 minutes. Add the mushrooms and garlic and saute until the mushrooms are tender and the juices evaporate, about 12 minutes. Add the wine and simmer until it is reduced by half, about 4 minutes. Stir in the mascarpone and mustard. Cut the chicken breasts crosswise into 1/3-inch-thick slices. Return the chicken and any accumulated juices to the skillet. Simmer, uncovered, over medium-low heat until the chicken is just cooked through and the sauce thickens slightly, about 2 minutes. Stir in the chopped parsley. Season the sauce, to taste, with salt and pepper.
Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, stirring occasionally, about 8 minutes. Drain. Toss the fettuccine with 3 tablespoons of butter and season, to taste, with salt and pepper. Swirl the fettuccine onto serving plates. Spoon the chicken mixture over top. Garnish with parsley sprigs and serve.
So, you must be asking...what was the bonnet and black frock for listed in special equipment?
Easy....every man loves a woman in a uniform, and after you make homemade cheese, and perhaps the recipe above...you merely have to engage in a little "role playing" afterwards. Nobody has to know how simple it was to make this cheese, but there's nothing to prevent you from playing it to the hilt. Your SO will be astounded that you actually made cheese by yourself, in 2012. Put on the bonnet and frock, and cast a come hither glance to your SO...
We are all cheeseheads...and we worship those who can engage in the alchemy of turning milk into CHEESE. Don your bonnet, and accept your praise.