Mascarpone Cheese (italian Cheese) - The Real Thing - Substitute

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• 1 quart cream (not ultra-pasteurized if possible)
• 1/4 teaspoon tartaric

Recipe

• 1 heat cream to 180 degrees f (82c).
• 2 add 1/4 t tartaric acid.
• 3 stir for about 10-15 minutes.
• 4 the cream should thicken with small flecks of curd.
• 5 using a double layer of fine cheesecloth in a strainer, pour off the whey and let it drain for about an hour.
• 6 put the strainer in a bowl and place it in the refrigerator to drain overnight (or 12 hours).
• 7 in the morning, scoop out the cheese and put into an airtight container.
• 8 **tartaric acid is available from any cheesemaking supply company and most wine making companies.
• 9 since at home winemaking is much more common, look in your phone book for a local winemaking supply store.
• 10 many wine and liquor stores carry wine making supplies and may have tartaric acid.