It's MAS-CAR-PONE!

Like ricotta, it's easy to make, and better than store-bought.

Colleen,
You know I'd make it myself if I had a great recipe to use...Got one you want to share?

Thanks,
Deb

I think this is the one I used, last time I made it about a year ago (from Shane Sokol's And That's How You Make Cheese!), which would explain the slightly smudged and wrinkled condition of the page:

1 quart light cream
1/4 tsp tartaric acid

Don't be tempted to substitute heavy cream, or you're screwed....

Slowly heat cream in double boiler over moderate to low heat to 175 d. F.

Lower heat to maintain temp, sprinkle in tartaric acid and blend thoroughly with whisk.

Cream should start to thicken pretty quickly and will continue to thicken to custard- or pudding-like consistency.

If it doesn't thicken after a few minutes of stirring, add an extra pinch of tartaric acid.

Cook for total of about 5 minutes.

Spoon curds into a colander lined with cheesecloth and drain for about an hour. Allow to drain for another 10-12 hours in fridge. Will keep for roughly two weeks.

Yield is something like a cup and a half, or around 12 oz.

Thanks, Colleen!

I am a little confused though:

1 quart light cream
1/4 tsp tartaric acid

Don't be tempted to substitute light cream, or you're screwed....

Did you mean to say "heavy cream" somewhere?

Deb

Thanks, Colleen!

I am a little confused though:

1 quart light cream
1/4 tsp tartaric acid

Don't be tempted to substitute light cream, or you're screwed....

Did you mean to say "heavy cream" somewhere?

Deb

Oy.... My brain goes spazzy more often than it used to.... Yes.... What I meant to say was don't use heavy cream, period. Gad.

[Robin Garr]

What I meant to say was don't use heavy cream, period. Gad.

I took the liberty of editing your original post to avoid confusion if someone comes to this topic in the future. Hope you don't mind!

The one that wears me out is 'bruschetta.' Most people pronounce it (BROO-SHETA.) I was taught, back in the day, by Angelo Pasquale, that is was pronounced (BROO-SKETA.) The Sicillian pronuncation is the true version, as the recipe comes from there. Or so I understand...

Thanks Robin.... I never mind help like that.

Stephen, that's sort of a pet peeve of mine as well. But then you have to teach the correct pronunciation of the "e" and the rolling of the "r" and the like.

This has reminded me of the flute controversy. When I was a flute major in Chicago a million light years ago, we were taught by Donald Peck, a man who of course knows what he's talking about, that it's an affectation to call a flute player a "flautist." We're "flutists" or even, simply, "flute players." "Flautists," he would say, are German, and we're not German, and because the Germans didn't invent the flute, although they certainly cornered the market on making them a million years ago, we use the word closer to home.

So, anyway, it sort of applies to the conversation, in a way. When I'm in Italy, or when I'm around the Italians a lot, I tend to pronounce words like "bruschetta" or "ricotta," or what have you, in a more or less correct Italian way. The further I get from the up-close Italian influence, I find myself reverting to the more American pronunciation. And then I find myself sounding like a doofus to myself either way. So I can't win. Not even with myself.

Hehehe ... sometimes you just can't win!

I think there is very little hope for the common educated man when the ultimate pedant, Alton Brown, just pronounced MARS-CAPONE this evening on a new episode of "Iron Chef America."

I think there is very little hope for the common educated man when the ultimate pedant, Alton Brown, just pronounced MARS-CAPONE this evening on a new episode of "Iron Chef America."

While not correct its better than "Yum-O" in my opinion.

Hmmph ... and all this time I thought it was Nascar-Phone ! Damn earwax..