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Housemade Mascarpone


4 cups heavy cream

1/4 tsp tartaric acid (available at beer- and wine-making stores or a pharmacy)


Heat cream in a double boiler to 180 degrees. Add the tartaric acid and stir for one minute. Remove from flame and continue stirring for 2 more minutes. Allow to cool.


Line a stainless steel fine strainer with a fine mesh linen napkin and place over a stainless bowl. Slowly ladle mascarpone into the strainer and cover entire bowl and strainer with plastic wrap. Refrigerate for 4 days.

Remove finished mascarpone from strainer, place in an air tight container and store in refrigerator for up to one week.


Makes approximately 4 cups of delicious, creamy mascarpone.


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Relish Culinary School P.O. Box 933 Healdsburg, CA  95448 707.431.9999 toll free 877.759.1004  fax 707.431.8446
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