Mascarpone is a soft cheese — fluffier than creme fraiche, milder than chevre, richer and less tart than cream cheese. This raw milk mascarpone is teeming with living flora. It's an indulgent, tasty health food that you can enjoy in both sweet and savory dishes! Makes approximately 2-1/2 cups mascarpone cheese.
In a saucepan, slowly heat raw cream and raw milk to 86 degrees Fahrenheit, stirring slowly.
Once milk reaches this temperature, turn off the heat.
Crush 1/8 rennet tablet into a powder and dissolve into water.
Add rennet water to the warmed milk and cream.
Slowly stir -- mimic a Ferris wheel when you stir: up and over in circles -- for 20 seconds, until well mixed.
Then counter-stir for 5 seconds.
Cover the pot with a large tea towel and set aside at room temperature for 10 to 12 hours, or overnight.
Do not disturb the pot.
After 10 to 12 hours, there may be a pooling of whey on the surface and an overall thickening of the milk.
This is a very soft curd that has formed. On the other hand, your cheese may have very little visible whey and scoop like yogurt. It all depends!
Now, rinse the cheesecloth in hot water and wring out.
Line a colander with a double thickness of cheesecloth, and nest the colander into a bowl or bucket.
Ladle the thickened cream into the prepared colander.
Cover loosely with a large tea towel or large corners of cheesecloth.
Place this in a cool location or refrigerator. (I leave mine out when we go to sleep, as our home cools off considerably overnight.)
Allow the cheese to drain 2 to 12 hours, until desired thickness is achieved. (Reserve leftover whey for the base of a smoothie, or use in place of milk in your favorite pancake recipe.)
Transfer to a glass storage container and refrigerate.
Consume within 1 week.
Raw Milk Mascarpone Cheese https://traditionalcookingschool.com/food-preparation/recipes/how-to-make-raw-milk-mascarpone-soft-probiotic-cheese/