Newsgroup: it.cultura.linguistica.inglese
Titolo: mascarpone

What is italiano for cheese making? When I look up sites on
formaggio, ninety-nine point nine percent of them are either selling
it or using it for ingredients. Any family recipes would be welcome
too.... :-))
-- 
              O      __
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    O  /  \ /   \./   |       Loki
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 it or using it for ingredients. 
Try looking for "caseifici" and "industria/azienda casearia".
-- 
Ciao,
Anna

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Sounds a bit industrial to me. What about at home?
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 Sounds a bit industrial to me. What about at home?
Cercando "fare formaggio in casa" si trova qualcosa:
http://www.gennarino.org/mozzarelle.htm
http://www.mistercarota.com/specia/formaggio.htm
http://web.infinito.it/utenti/m/martini12/alimentazione/formaggio/preparazioneformaggio.htm
http://guide.supereva.it/mangiar_bene/interventi/2003/08/141134.shtml
C'è qualcosa anche nel ng it.hobby.cucina.
Unfortunately I can't help you with my own recipe. I'm only good at
*buying* cheese... :-)
-- 
Ciao,
Anna

 Cercando "fare formaggio in casa"
C'è chi si fa il formaggio in casa? :)
Io il massimo dell'artigianale che trovo è quello che compro dal vero pastore
sui colli ecc.
Visto che ci sono, il formaggio fresco è il mio alimento preferito.
-- 
Giovanni Bajo

 too.... :-))
I found this recipe for Homemade Mascarpone cheese on the net. 
QUOTE 
http://splendidtable.publicradio.org/boilingwater/boiling_mascarpone.html
Q: Where would I find a recipe on how to make mascarpone cheese? 
Lynne: Check out Guilliano Bugialli's book, Guilliano Bugialli's
Techniques of Italian Cooking, published in 1982 by Simon & Schuster.
This is a wonderful book for anyone with a serious interest in Italian
cooking. His recipe calls for 1 quart heavy cream and 1/4 teaspoon
tartaric acid. He heats the cream in the top of a double boiler until
it reaches 180 degrees, adds the tartaric acid and stirs for 2 to 3
minutes while keeping the cream at 180 degrees. Pour the cream into a
basket lined with several layers of cheesecloth and set the basket
over a bowl to catch the liquid that will drain away. Refrigerate for
24 hours. Use the cheese right away as it won't keep.
UNQUOTE
I haven't tried it and have no idea how safe tartaric acid is. That is
a preservative, I guess, added to foods to give an acid taste and as
an antioxidant. I see it is an authorized additive in the EU, its
official code being E334.
And, just to let you know how paranoid I am ;)  here is a couple of
web pages about botulinus risks for home made foods and preserves in
general and something specific on mascarpone.
http://www.mclink.it/personal/MC1579/noframe/cibosicuro/conserva/conservarischio.htm
http://www.mclink.it/personal/MC1579/noframe/cibosicuro/conserva/botulinomascarpone.htm
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(T)EFL online communities
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http://www.gennarino.org/mozzarelle.htm
E Gennarino e' il "guru" del NG it.hobby.cucina ..
-- 
_______________________________________________________________________
Cesare G. Rossi
This time, like all time, is a very good one if we but know what to 
do with it. Ralph Waldo Emerson

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If I lived in Italy I wouldn't bother making my own cheese. I'd be
too busy sampling all the varieties available 'fresh as'.
mmmmmmmmmmmmmmmmmmmmm cheese
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There's a restaurant two blocks from here that specializes in cheese. 
They have a cheese shop inside the restaurant, too. The other day I got a 
half-pound of Trifulin, a semi-hard sheep's cheese made with bits of 
black truffle. OMIGOD! (I should say, "*Thank God* it's so expensive" 
otherwise I'd be a blimp from eating it.)
www.artisanalcheese.com/artisanal/about/our_team.cfm?ourTeamId=12
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I am Joey's Cat
Un-not my address, too, if you wanna reply.

 too.... :-))
I wouldn't suggest you to make cheese at home since it stinks awfully :)
(at your own risk and peril, eheheh)

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I wasn't going to try gorgonzola. :-))
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Well after my attempt at mascarpone I may be joining you. :-) But hey
thanks, I'll give those sites a look.
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 general and something specific on mascarpone.
I hear more warnings about botulism than I do about car accidents.
I'll bet there's more danger from cars than botulism.
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 I wasn't going to try gorgonzola. :-))
every single process of making cheese causes stench =)

too.... :-))
Ecco la ricetta che ho inviato alcuni anni fa (ahimè, sono gia sei, mi
dice Google) a it.hobby.cucina. Fra parentesi quadre alcune aggiunte.
- - - -
Scaldare la panna a bagnomaria e, mescolandola in continuazione,
portarla fino alla temperatura di 90 gradi [Celsius, beninteso]. Il
sito italiano citato [mi riferivo a un sito Web che non esite più]
suggerisce di usare panna pastorizzata con almeno il 25 per cento di
materia grassa e che ha appena iniziato la fermentazione lattica.
Ovviamente, e l'ho visto fare decine di volte di persona, si può
[anzi, aggiungo adesso: si dovrebbe] usare panna freschissima.
Raggiunti i 90 gradi interrompere il riscaldamento e aggiungere
l'acido tartarico lentamemnte, mescolando in continuazione per 10
minuti. Il sito italiano suggerisce di scioglierlo in acqua, ma io
l'ho sempre visto versare così com'è. Riguardo alla dose, il sito
americano [anche questo non esiste più] suggerisce di usare 1/8 di
cucchiaino da tè di acido ogni due tazze di panna. Mi sa che occorre
provare, perché se se ne usa troppo poco la panna non solidifica bene,
mentre se se ne usa troppo, il mascarpone assume un sapore troppo
acido.
Versare su un canovaccio a maglie sottili e lasciar solidificare per
circa 24 ore al fresco (8-10 gradi). Durante questo periodo si può
lavorare ogni tanto il formaggio con una spatola, per far spurgare il
siero.
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Ciao.
Gian Carlo

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I haven't noticed that. But then I have restricted myself to soft
cheeses. I mean even cooking in the kitchen creates aromas. Perhaps
you're not used to working in the kitchen??? hmmm?
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 siero.
For some reason I have zero whey. Perhaps because I kept it on the
heat for ages, trying to get it to solidify.
Thanks for that, I'l try it with the differences, and my new
thermometer. :-)
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 E Gennarino e' il "guru" del NG it.hobby.cucina ..
It may have toooooo much italiano for my feeble brain. :-))))
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 you're not used to working in the kitchen??? hmmm?
I'm forced to cook almost everyday since my mama comes back late
from work and it would be definitely too late to start cooking when she
comes back.
For istance, she hasn't come back yet and I've already cooked pasta with
peeled tomato sauce :-)
That's not much.... but don't tell me I'm not used to working in the kitchen
please  :-)))

thermometer. :-)
Fammi sapere. E, se ti piace il rum, beh, mescolato al mascarpone č
ottimo.
Certo che anche un tiramisů... Ma forse č meglio che smetta. 
Ciao.
Gian Carlo

 please  :-)))
Good boy. :-)))  
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 > peeled tomato sauce :-)
What time do we eat?? 
(And I know you just forgot the "n" of "instance" because you were busy 
stirring the sauce. :)
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 Certo che anche un tiramisů... Ma forse č meglio che smetta. 
Grazie. Sě, non devo provare questa recette troppe volte nella
settemana. Se non vorrei ingrassami. :-)
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settemana. Se non vorrei ingrassami. :-)
:-)
Ciao.
Gian Carlo

 stirring the sauce. :)
eheh I was kinda busy with the sauce, y'know... :-)))

 anyway around 3:00 pm (if I'm lucky) :)
At that time I'm thinking about "fare merenda"! By the way, I don't think
there's an exact equivalent of "merenda" in English, is there?
Bye, FB
-- 
Se dico "siedi!" manca l'oggetto.
Siedo chi? Lei o me?
(da it.cultura.linguistica.italiano)

 
Snack, afternoon snack, bite, nosh (in NY)
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 there's an exact equivalent of "merenda" in English, is there?
In England I used to say "I have a snack", and the cat seems to confirm it
:-)

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Yes, but you can have a snack whenever you want. Moreover, "merenda" is
much nicer a word. It sounds a little childish, and that's why I use it.
Bye, FB
-- 
L'importante è che risplenda tu, sola primadonna e immarcescibile leggenda
del tuo pianerottolo.
Lucangel

 Moreover, "merenda" is much nicer a word. It sounds a little childish, and
that's why I use it.
indeed that's a childish word... but... I don't want to disappoint you, I
think there's not any
english childish way to express the action of having a snack :-)
I checked that on my dictionary and it reports "fare merenda: to have a
snack"
or "light refreshment" as a noun, but I wouldn't use that, it sounds so
odd...