Made some from Dom's recipe last weekend. Terrific stuff. Added chives
and a little garlic to it. Also made smetana. My wife said it looked
like "government" smetana. 8^{ Oh,well. Can't win 'em all.
Also tried to make a pressed cheese from Dom's cottage cheese recipe.
Somehow I got the impression that could be done. However after pressing
it and then letting it dry for five days, it was still very spongy. So
instead of waxing and aging it, I cut it open. The inside looked like
cottage cheese still - kind of wet. I think I didn't get enough whey
out before pressing. Even though, it still tasted good, so we ate it.
--- In Kefir_making@yahoogroups.com, "Linda Pugh" <labradors@...> wrote:
>
> Thanks Leslie,
>
> Mascarpone sounds WONDERFUL and I cannot wait to try making some :-)
>
> Linda and the K9's
> -----
> > Someone here asked what mascarpone is. Mascarpone is an Italian
cheese
> > that comes from a particular region in Italy. I have read that the
> > cows are fed special herbs and the cheese is made at a particular
time
> > in the season. Such cheese sells for at least $16 a pound here in
the
> > US according to our web research. It is smooth like cream cheese but
> > lighter. It is used in cooking and desserts such as Italian pastry.
>
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