sprinklefingers

remember this recipe? for rhubarb ice cream sandwiches?

it calls for mascarpone cheese. and while the store-bought stuff is good, the homemade stuff is one thousand times better.

with the help of this book, anyone (literally, anyone) can make fresh dairy delights in the comfort of their own home. and trust me, it’s worth it. i’ve had the book since christmas (thanks, santa!) and have been blown away by my own dairy creations time & time again.

anyways, you should make mascarpone. then you should make rhubarb ice cream. then you should bake cookies and turn them into rhubarb ice cream sandwiches!

at home mascarpone, from the home creamery.

equipment:
double boiler
thermometer
very-fine mesh cheese cloth

ingredients:
2 pints heavy cream
1 T white wine vinegar

pour the cream into the top of the double boiler. heat slowy to 190. stir occasionally.

once the cream has reached 190, pour in the vinegar and stir. stir until cream begins to curdle. remove boiler insert from water, cover and let stand for 15 minutes.

ladle the curds into a cheese cloth lined strainer set over a large bowl. let cool completely, then cover and refrigerate the whole set up for 24 hours.

after 24 hours, discard liquid in bowl and transfer mascarpone from cheese cloth to an airtight container. store in fridge for up to 3 days. stir before using.

other uses for mascarpone: filling for tiramisu! in place of cream cheese in a cheesecake. plop some in a bowl, top with strawberries and eat!

ps: i would not advise you to try and make low fat mascarpone by using something other than the heavy cream called for. part of the allure of mascarpone is its fat content. trust me.