A rich, creamy, spreadable cheese. This is a main ingredient of tiramisu. A specialty of the Lombardy region of Italy. The texture can vary from very soft, creamy, or stiff like butter.
Equipment: Double Boiler
Thermometer (instant read)
Ingredients: 1 quart light cream or half-n-half
1/8 - ¼ tsp. Tartaric acid
Yield: 1 pound
1.Heat Cream in double boiler to 185°F.
2.Add 1/8 tsp tartaric acid, stir until it thickens to creamy consistency with tiny flecks of curd. If it does not thicken, add more tartaric acid and stir 5 more minutes. *Caution* do not add too much acid as the cheese will have a grain texture
3.Line colander with double layer of cheesecloth, ladle in curds and drain for 1 hour.
4.Enjoy! Can be refrigerated up to 2 weeks in a covered container.
Try this as a savory cheese with anchovies, mustard and spices. Spread on bread, serve with fruit or mix with cocoa or coffee.
Recipe adapted from:
Home Cheese Making. Ricki Carroll. 3rd Ed, 2002.