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Old 02-06-2006, 01:42 PM   #11
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Something to think about for straining your marsarpone curds from the whey is this:

Get yourself a conical-shaped strainer, what chefs and cooks call a "china cap". I have two, one of a home model, the other is a small commercial china cap. Both have a handle on one side. The commercial also has a hook on the side opposite the handle, so you can hook it over a pot, and using the hook and handle, completely let go and pour whatever through to strain. You can line one of these with your towel, pour the curds/whey through, and place the whole she-bang, pot, china cap, and all, into a refrigerator, and let that sit long enough to strain out.

Heck, I may have to give you mascarpone recipe a try myself, as I love the stuff.
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Old 02-06-2006, 07:31 PM   #12
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Definitely I will make your mascarpone - at over 10 dollars for a 500 gram tub around here it will be perfect if I can master the skills needed to make it.

Thanks for sharing this!
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