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Anyone make Mascarpone?

In the Dairy cooking class I took a month ago the teacher said you can make Mascarpone from the Creme Fraiche we made in class. Making the Creme Fraiche was easy, but I don't have instructions for making it into Mascarpone, other then "Strain". I have a nylon yogurt strainer I could use. Chill Creme Fraiche first? Don't chill?

I'll be making a big batch of Tiramisu in a few days. It was wonderful, but the 3 tiny containers of mascarpone alone cost over $ 16.
Thanks!

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