The_Australian_Women_Weekly_Food_Issue_24_2017

42 AAWWFOOD•ISSUE TWENTY FOUR

Made From Scratch

HOMEMADE

ITALIAN MASCARPONE

START 2 DAYS BEFORE PREP TIME 30 MINUTES
(+ COOLING, STANDING & REFRIGERATION)
MAKES 1½ CUPS KEEPS FOR UP TO 2 WEEKS

Strictly speaking, mascarpone is
classified as a triple−crème cheese.
It originated in the Lombardy region
of Italy, where it's made by curdling
local milk with either citric or acetic
acid to produce, what is essentially,
a luscious thick cream with a high−fat
content. It is very easy to make your
own, and costs approximately a third
of what you’ll pay in−store.

EQUIPMENT
cooking thermometer
2 x 25cm pieces muslin

MASCARPONE
600ml pouring cream
2 cups (500ml) full−fat
non−homogenised milk
1 teaspoon tartaric acid
1½ tablespoons water

1 Fill a medium saucepan one−third
full with water; bring to the boil. Place
cream and milk in a medium heatproof
bowl; place the bowl over the pan. Heat
cream mixture until it reaches 85°C
on a cooking thermometer. Remove
thermometer, then the bowl from the
pan; cool for 10 minutes.
2 Stir tartaric acid and the water
together in a small cup. Gently stir
mixture into cream mixture; stand for
20 minutes. (The mixture will form
fine loose curds and look curdled.)
3 Line a medium sieve with two
layers of muslin; place over a medium
bowl. Gently ladle cream mixture into
the bowl; cover with plastic wrap.
Refrigerate for 8 hours or overnight
until mixture has drained and
thickened. Transfer mascarpone to a
sterilised airtight container; refrigerate.

NON-DAIRY

COCONUT YOGHURT

START 3 DAYS BEFORE PREP TIME 10 MINUTES

(+ STANDING & REFRIGERATION) MAKES 4¾

CUPS KEEPS UP TO 2 WEEKS

This is a delicious non−dairy

alternative to yoghurt for vegans,

those who are lactose intolerant and

just general lovers of all good things!

It is best enjoyed for breakfast or for

dessert with fresh or poached fruit.

EQUIPMENT

cooking thermometer

COCONUT YOGHRUT

¼ cup (30g) tapioca flour

800ml coconut milk

400ml coconut cream

3 probiotic capsules

1 tablespoon pure maple syrup

1 Whisk tapioca flour and ¼ cup

of the coconut milk in a small bowl

until smooth and combined.

2 Transfer tapioca mixture to a

medium saucepan, add remaining

coconut milk and coconut cream;

whisk to combine. Stir over low heat

for 10 minutes or until mixture boils

and thickens. Place a cooking

thermometer in the saucepan; stand

until mixture cools to 43°C. Once

cooled, open the probiotic capsules;

add the powder with the maple syrup

and stir to combine.

3 Spoon mixture into warm

sterilised jars; seal immediately.

Stand in a warm place for 12 hours or

until cultured (the mixture will taste

slightly sour) and thickened slightly.

Refrigerate for 24 hours or until

coconut yoghurt thickens further.

Keep refrigerated.

COOK’S

NOTES

NON-DAIRY COCONUT YOGHURT

Tapioca flour is gluten-free

and available from major

supermarkets, health food

stores and Asian grocers.

Buy coconut cream and

coconut milk without

additives, preservatives

and stabilisers; otherwise,

the set of the yoghurt

might be affected.

Probiotic capsules are

available from pharmacies

and health food stores.