Apparently making mascarpone is really easy. I was all excited to do it. You may have clinked on this link hoping to see how to make mascarpone. You would be mistaken.
“Some magician. You couldn’t turn cream into cheese!”
I let it sit overnight in the fridge but the centre is still liquid, I cooked it for the right time but lowered the temperature to avoid burning it and I think that was the problem, it’s supposed to cook at 190°F for the entire time. It wasn’t a total failure, you can see where part of it held it’s shape, will try again after work tonight.
Sing along in your best GLaDOS voice.
This was no triumph.
I’m making a note here;
It’s hard to understate my aggravation