TheFuzzy wrote:
Lisa,
only 2/3 lbs cheese from 2 gal of milk (for $18). The cheese was delicious, but ...
I was mad enough that my mascarpone failed using store bought fresh milk and cream for $6 yesterday. I would have been really mad it was $18 of Organic milk.
Amusing story. Last week I got my tartaric acid and I wanted to do a dry run of mascarpone. (Okay I just wanted to play with my new ingredient and I was too lazy to walk to the store since I can't drive yet.) So, I use a cup of Lactaid 2% from a half gallon that had been open at little over week in the fridge but was fine, and an 8 oz container of shelf stable but 2 months expired heavy cream from TJs. I figure it is just for me, and what the heck. The cream is yellowish but smells fine. The cheese sets up beautifully and tastes great.
So last night I use the same recipe with a pint of whole milk and a pint a heavy cream bought that day and it did not set up at all and I had to stop at the store again and buy mascarpone for dessert. >.<
--Lisa