I must have read every post about making homemade mascarpone on the planet and still haven't figured out why people instruct that the cream is heated in a double boiler and not in a pot over direct heat. Not that it would be a problem to use a double boiler but the direct heat method is definitely faster. Why does it matter as long as the right temperature is reached?
Also, I've read that the appropriate fat content for the cream is %25. Some mix heavy cream and half and half to achieve same fat content. Another question: Can I use a mix of heavy cream and whole milk (we don't have half and half in my country) and would it work given that the final fat content is %25? Will this decrease yield?
Thanks a lot in advance for your time.