Afterdenaturation of cream, thewhey is removed without pressing or aging. Mascarpone may also be made usingcream and the residualtartaric acid from the bottom or sides of barreled wine.
The traditional method is to add threetablespoons of lemon juice perpint of heated heavy cream. The mixture is allowed to cool toroom temperature before it is poured into acheesecloth-linedcolander, set into a shallow pan or dish, and chilled and strained for one to two days.[8]
Popularly, the name is held to derive frommascarpa, an unrelated milk product made from thewhey ofstracchino (a young, barely aged cheese), or frommascarpia, a word in the local dialect forricotta. Unlike ricotta, which is made from whey, mascarpone is made from cream.[citation needed]
^Shilcutt, Katharine (2011-06-30)."20 More Commonly Mispronounced Food Words".Houston Press. Retrieved2021-05-08.Other mispronunciations I often hear: Mascarpone pronounced as "mars-capone".
^Bilyeu, Mary (2019-05-08)."Macarons, macaroons, what's the difference? A lot".Toledo Blade. Retrieved2021-05-08.But regardless of whether their producers choose to be entertainers, educators, or a mishmash-up of both, it irritates me beyond my usually verbose ability to spew words that, much of the time, they disseminate misinformation. (Food Network, my gaze is particularly focused upon you.) For example, let's address the issue of mascarpone, a soft Italian cream cheese. The vast majority of the time, I hear it pronounced mars-kah-POHN.
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