I am still needing to source milk for mozz and Ricotta, but I believe I can get from a bulk tank from a local farmer, and since I will be bringing it up to 185, it will be pasteurized. But here is what I was able to do this week. It’s going on sourdough French toast in a bit.
Mascarpone! So good!
Last edited by Richard Chrz; October 30, 2022, 10:53 AM.
I have made Mascarpone and Riccotta, both pretty easy but hard to source good milk here. I attempted cheddar once. Everything turned out great EXCEPT the taste (good firm yet crumbly texture, nice light gold color, etc) - I don't have a proper temperature controlled space and I think maturing it in the fridge, even covered, allowed for some off flavors.
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