Sorry team, I've been extremely slack at posting and replying to comments in the last wee bit.
It's been a real topsy turvy time and the week just went by in a blink. Did a first aid course (fun!), sent off my applications for med school (exciting and also very very scary), my grandma was rushed to hospital (not so fun), my uncle passed away (not fun at all), and have been doing some mad organising for wedding.
I've missed you all though! And to make up for my absence I thought I'd sweeten the deal with some pretty exciting news: I made cheese.
No no I didn't cut the cheese. And I know I'm normally pretty cheesy as it is...but I actually, totally made cheese!
Yes y'all, I've delved into the mysterious world of cheese making by making homemade mascarpone.
It was so easy and the results so good...I'm totally hooked. I'm determined to try and make other cheeses now like mozzarella and feta.
Watch out Kapiti.
It really is super easy: all you need is cream, lemon juice (and/or cream of tartar) and a thermometer. Easy peasey lemon squeezy even.
I used a recipe from this website run by a biochemistry professor. I love the play by play photos and all the hardcore bio facts he puts in. It appeals to my inner geekazoid.
The hardest part was juggling the temperature and trying to work out what the right consistency was supposed to look like.
I don't think I quite got the consistency perfect but I did get creamy velvety mascarpone cheese with a hint of lemon. A little like a cross between thick whipped cream and cream cheese.
I used my batch in a brown sugar mascarpone frosting and was rather chuffed with myself.
It would also be scrummy in tiramisu or simply with scones and jam. Or you could be uber flash and use it in pasta dishes and sauces.
Who would have known that making cheese could really be that easy right? You could say that store-bought is gouda but home-made is feta.
Oh man, cheese jokes just never get old. In fact, they only improve with age.
Homemade mascarpone cheese
from David B. Fankhauser, PhD
makes around 250g
500 ml cream
1/8 tsp tartaric acid (cream of tartar) or 1 Tbsp lemon juice
optional: 1 tsp lemon juice (mine didn't really thicken with just the tartaric acid - could have been because my cream of tartar was old).
1. Gently warm the cream on a double boiler in a stainless steel bowl to 85oC.
2. Dissolve the tartaric acid in 1 Tablespoon of water.
3. When the cream reaches 85oC stir in the dissolved acid/lemon juice. The cream should thicken slightly.
4. Cover the bowl with foil and hold the temperature for five minutes. The mixture should coat the back of your spoon.
5. Cover the bowl and place in the fridge overnight to thicken more.
6. The mixture will have thickened and solidified more.
7. Place a clean handkerchief or 2 layers of cheese cloth over a sieve and scoop the mixture into the cloth. Draw the corners of the cloth up into a bundle and twist. Secure with a rubber band. Place the sieve over a bowl to catch the whey and refrigerate overnight to drain completely.
8. Et Voila! You have just made cheese! Well done old chap.
Ok ok just one more cheese joke and then I'll let you go...
What do you call cheese that isn't yours?