Authors: Kathy Farrell-Kingsley
The Home Creamery (9 page)
9.
Remove the cheese from the water. On a cutting board, continue to knead the cheese as you would bread, for about 5 minutes, to remove the excess water. The mozzarella can be served right way or can be refrigerated, covered in water, for up to 3 days. Change the water after a day or two.
MICROWAVE MOZZARELLA
INGREDIENTS
1 gallon whole or low-fat milk
2 teaspoons citric acid powder
(see Note)
¼ teaspoon liquid rennet
¼ cup cool water
(55 to 60°F)
It may be hard to believe, but with this easy method you can make fresh mozzarella in about 30 minutes — and it tastes great.
Note:
Citric acid powder is available at cheese-making supply houses (see Sources on
page 209
).
1.
Pour the milk into a large, heavy-bottomed pot and add the citric acid, stirring for 2 minutes. Bring the milk to 105°F. (It doesn’t matter whether you stir.) Check the temperature with a thermometer. Remove the pot from heat.
MAKES ABOUT 1 POUND
PREP TIME: 30 MINUTES
2.
In a small cup, dissolve the rennet in the water. Add this mixture to the milk and stir for 30 seconds. Cover the pot and let stand for 15 minutes.
3.
Using a wide, shallow ladle, scoop the curds carefully into a microwave-safe bowl and pour off and press out the excess liquid.
4.
Microwave for 1 minute on high. Pour off excess liquid, being careful because it will be very hot. Turn curd and microwave on high for 30 seconds longer. Remove cheese from microwave. Drain off excess whey. Repeat microwave process, draining and pressing off the excess whey.
5.
Using a wooden spoon, stir and stretch the cheese for about 10 minutes or until it’s stringy and shiny. If the mozzarella cools too much, it will become hard to stretch. If this happens, reheat the cheese for 30-second intervals until it becomes pliable again. The mozzarella can be served right way or refrigerated, covered in water, for up to 3 days. Change the water after a day or two.
MASCARPONE
Mascarpone is a fresh, soft cow’s milk cheese
that tastes like a cross between cream cheese and whipped cream. Using heavy cream with a butterfat content of 30 to 46 percent gives mascarpone its richness. Mascarpone has a compact, dense texture, but the cheese is also very smooth and spreadable.
The flavor of mascarpone is unique — mildly sweet and refreshing. It is often mixed with cocoa, coffee, liqueurs, or fruit to use as a spread or an accompaniment to fruit, but mascarpone is probably best known for its role in the filling for the popular Italian dessert tiramisu.
MASCARPONE
INGREDIENTS
4 cups (2 pints) heavy cream
1 tablespoon white wine vinegar
You can make a double boiler yourself for this recipe by using a stainless steel bowl and a large saucepan. Just be sure that the bowl doesn’t touch the bottom of the pan that holds it and that there’s enough room to add water to the pan.
1.
Pour the cream into the top of a large double boiler and slowly heat to 190°F, stirring occasionally. Check the temperature with a thermometer.
2.
Stir in the vinegar, and continue to stir until the cream begins to curdle. Remove the pan from the water, cover, and let stand about 15 minutes or until the curds begin to firm.
MAKES ABOUT 1 POUND
PREP TIME: 20 MINUTES
3.
Pour or ladle the curds into a butter muslin–lined strainer set over a large bowl. Let the curds cool completely, then cover and refrigerate for 24 hours to continue draining and to firm.
4.
Discard the liquid and transfer the mascarpone to an airtight container. Refrigerate for up to 3 days. Stir well before using.
FRESH CHEESE TROUBLESHOOTING
IF YOUR CURD IS TOO SOFT AND WEAK …
• Be sure that you haven’t used ultra-pasteurized milk. Ultra-pasteurized milk has been heated to 191°F for 1 minute to kill all organisms. The high heat also damages the protein structure of the milk, which will affect curd formation.
IF YOUR MILK DOESN’T COAGULATE INTO A SOFT CURD …
• You may have added too little rennet. For the next batch, increase the amount of rennet.
• The rennet may have been diluted in very warm water, which could have weakened or killed it. Be sure to dilute it in cool (55 to 60°F) water.
• The rennet may not be of good quality. Buy rennet from a reputable source.
IF YOUR MILK COAGULATES IMMEDIATELY …
• The milk may have been too acidic. One way to remedy this is to use less starter. Also, once the starter has been added, incubate the milk at a slightly lower temperature.
PART THREE
RECIPES FROM THE HOME CREAMERY
COFFEE AND…
While some might choose to stick with routine morning menus, breakfast doesn’t have to include the same old dishes. You can add some variety to your table with delicacies made with fresh cheese and dairy products, such as buttermilk and sour cream. The exciting and tasty creations that result will get you started in the morning.
Apple Coffee Cake with Caramel Glaze
Cornmeal Waffles with Peaches and Mascarpone Topping
LEMON SCONES
These biscuits with a British background are flavored with fresh lemon. Buttermilk gives them a remarkably moist and tender texture. You can also add golden raisins, dried cranberries, or dried cherries to the dough.
⅔
cup
HOMEMADE BUTTERMILK (
PAGES 38
AND
39
)
, stirred well
1
egg
1
tablespoon finely grated lemon zest
2
cups unbleached all-purpose flour
¼
cup firmly packed light brown sugar
1
tablespoon baking powder
¼
teaspoon salt
4
tablespoons cold
HOMEMADE BUTTER (
PAGES 28
AND
31
),
cut into small pieces
1.
Preheat oven to 375°F.
2.
Whisk together the buttermilk, egg, and lemon zest in a small bowl. Whisk together the flour, brown sugar, baking powder, and salt in a large bowl. Work in the butter with your hands, a pastry blender, or two knives until the mixture resembles coarse crumbs. Add the buttermilk mixture, stirring with a fork just until a dough forms; do not overmix.
3.
On a lightly floured surface, knead the dough 8 to 10 times or just until it comes together. Divide the dough in half and form each piece into a 6-inch disk that’s about ½ inch thick. Transfer the disks to an ungreased baking sheet. Cut each into 6 wedges.
4.
Bake for about 25 minutes or until golden brown. Cool on a wire rack. Separate the wedges and serve warm.
MAKES 12
THE BEST BUTTERMILK PANCAKES
Homemade buttermilk makes these delicious pancakes especially light and moist; the texture is a cross between a crêpe and a pancake. Avoid overmixing the batter (it’s okay if there are lumps) to ensure that the pancakes will be airy.
2
cups unbleached all-purpose flour
2
tablespoons sugar
2
teaspoons baking powder
½
teaspoon salt
2
cups
HOMEMADE BUTTERMILK (
PAGES 38
AND
39
),
stirred well
½
cup milk
2
eggs
1
teaspoon pure vanilla extract
¼
cup
HOMEMADE BUTTER (
PAGES 28
AND
31
)
, melted
1.
Whisk together the flour, sugar, baking powder, and salt in a large bowl. Whisk the buttermilk, milk, eggs, and vanilla in another large bowl. Add the buttermilk mixture to the dry ingredients. Stir until the batter is just blended but still lumpy; do not overmix.
2.
Spread ½ tablespoon of the melted butter on a griddle over medium heat. Pour the batter by ⅓ cupfuls onto the hot griddle, spacing 2 inches apart. Cook until bubbles break on surface, about 3 minutes. Turn pancakes over. Cook until bottoms are golden, 3 minutes. Transfer to plates. Repeat with remaining batter, adding butter to skillet as needed.
MAKES ABOUT 16
PUMPKIN SPICE MUFFINS
Homemade buttermilk makes these muffins tender and rich. Serve them warm from the oven or at room temperature as an inviting breakfast or for a treat with midmorning coffee or afternoon tea. Do not use pumpkin pie filling, which has spices and other ingredients mixed into the pumpkin. It will add off-flavors to the muffins. Be sure to use solid-pack pumpkin.
¾ cup (about ½ of 15-ounce can) solid-pack pumpkin (not pie filling)
½ cup
HOMEMADE BUTTER (
PAGES 28
AND
31
),
melted
¼ cup
HOMEMADE BUTTERMILK (
PAGES 38
AND
39
),
stirred well
2 eggs
3 tablespoons molasses
1 teaspoon vanilla extract
2 cups unbleached all-purpose flour
¾ cup firmly packed light brown sugar
1½ teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon salt
¼ teaspoon baking soda
¼ teaspoon ground cloves
¾ cup finely chopped walnuts (about 3 ounces)
1.
Preheat oven to 400°F and butter 12 standard-size muffin cups.
2.
Whisk together the pumpkin, butter, buttermilk, eggs, molasses, and vanilla in a medium bowl. In a large bowl, whisk together the flour, brown sugar, baking powder,
cinnamon, ginger, salt, baking soda, and cloves. Make a well in the center of the flour mixture and add the pumpkin mixture, stirring just until combined.