Make Your Own Mascarpone Cheese
INGREDIENTS:
6 c Whole milk 1/2 Vanilla bean
4 1/2 c Sugar
6 c Whole milk 1/2 Vanilla bean
4 1/2 c Sugar
Heat the milk and sugar in a heavy saucepan over medium-low heat with the vanilla bean, which has been split lengthwise, scraped with the back edge of a knife and added to the milk--pod, seeds, and all.
When the sugar is dissolved, raise the heat to medium-high and hold between a simmer and a boil, stirring occasionally, for about 1 hour. Be sure the milk doesn't stick to the bottom of the pan. The milk will thicken, turn beige, and darken to light tan.
Strain into a bowl and cool. The "condensed" milk will have reduced to 4 1/2 cups. It will keep several weeks, covered, in the refrigerator.
How to use your sweetened condensed milk:
Use in equal amounts in recipes that call for canned sweetened condensed milk, particularly in baked custards.
Try in hot coffee, in the Latin American tradition, or in iced coffee, in the Southeast Asian tradition.
Use over fruits, as sauce, and in other desserts that call for sweetened condensed milk.
When the sugar is dissolved, raise the heat to medium-high and hold between a simmer and a boil, stirring occasionally, for about 1 hour. Be sure the milk doesn't stick to the bottom of the pan. The milk will thicken, turn beige, and darken to light tan.
Strain into a bowl and cool. The "condensed" milk will have reduced to 4 1/2 cups. It will keep several weeks, covered, in the refrigerator.
How to use your sweetened condensed milk:
Use in equal amounts in recipes that call for canned sweetened condensed milk, particularly in baked custards.
Try in hot coffee, in the Latin American tradition, or in iced coffee, in the Southeast Asian tradition.
Use over fruits, as sauce, and in other desserts that call for sweetened condensed milk.