Forum Mascarpone Cheese
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Hi Karli,
In answer to your first question, leave to cool to at least room temperature before proceeding any further with the recipe. In reference to the second question, we recommend having a clearance between the bottom of the bowl and where the cheesecloth / muslin ends, otherwise the cheese will not drain properly and so the end result will be varied.
Good luck, happy cheese making and let us know how you go.
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From here you can get some idea of cheese recipe.
http://saycheesewithbritannia.com/recipe/Vegetable-Cheese-Appetizer-Puffs-Recipe.aspx
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Guess I'm naive when it comes to cheese-making, and maybe I'm being a bit too exacting but would love some clarification of the recipe for Mascarpone in the EDC.
Recipe says: Add tartaric acid, mix and then set aside to cool down.
Q: How cool do I need to wait for it to get?
Recipe says: Pour cream into bowl lined with cheesecloth, and leave in the fridge for 12 hours.
Q: Do I take the recipe literally, or do I actually need to 'hang' the cheesecloth over a bowl to allow the whey to drain away? Or do I squeeze that out after 12 hours?
THANKS for any help! I really want this to work as I need to make two batches for making tiramisu for visitors on Wednesday night ... 
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I'm guessing it all depends on the quality of cream you start with. Some contain more milk solids/fat than others. Make sure your cream is good thick cream, and not something thinner that has thickening agents added.
Yes, I've made ricotta, too (not in a TM) and the end product weighs a lot less than the milk weight, because you lose a LOT of liquid in the setting process.
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How much whey are you getting? I made mock ricotta cheese the other day, I used 1L of milk and got 250grams cheese and 750grams of whey. So my 1L of milk was still there.
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Maryg, Not sure exactly what you are doing wrong but I do not see how you can possibly use 500 g butter and get less than 500 g cheese. Just to confirm you get a lot of liquid that runs through the cheesecloth. Maybe it is too open weave. I use muslin or if I use cheesecloth it is very fine and I use double. Cheese cloth for making cheese is not the same as you get for making a skirt.
Mascarpone Cheese - has anyone tried the recipe in EDC? I have made it twice following the recipe precisely. Each time the quantity made is 250 g rather than 500g as stated in the recipe. Can someone please advise what I am doing incorrectly?