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Old 02-06-2006, 12:42 PM   #11
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Join Date: Aug 2004
Location: USA, Oklahoma
Posts: 3,463
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, 06:31 PM   #12
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Join Date: Oct 2004
Location: near Niagara Falls, Ontario
Posts: 316
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!


All things are difficult before they are easy. -Thomas Fuller (1608-61)
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