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.
