Lactose free Mascarpone

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Ingredients

  • 700ml of UHT lactose free milk
  • 300ml of lactose free cream
  • 1/10th of a teaspoon or a pinch of freeze dried Type T starter

Method

Mix 700ml of UHT lactose free milk & 300ml of lactose free cream with 1/10th of a teaspoon or a pinch of freeze dried Type T starter. Incubate in a yoghurt maker for a minimum of 16 hours. Cool in the fridge then invert into a cheesecloth lined colander. Hang the cheese in cheesecloth to drain for 24 – 48 hours in the fridge. 1 liter will make approx 500g when hung for 24 hours. Use anywhere you would use sour cream or cream fraiche. It will keep in the fridge for approx 10 days.

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