-
1
Make sure your cream is pasteurized, not ultra-pasteurized.
-
2
If it is too highly heat-processed, this recipe will not work!
-
3
Before you get started cooking, line a stainless steel colander, or a lg.
-
4
stainless steel mesh strainer with a double layer of butter muslin, or a couple of large coffee filters.
-
5
I use the coffee filters; much cheaper, and easier to find!
-
6
You will need a double boiler set-up, or make your own by using a pot within a pot.
-
7
Simple!
-
8
In the top pan of your double boiler set-up, heat the cream to 185 Fahrenheit.
-
9
Use a thermometer; don't let it come to a boil, or boil over!
-
10
After the cream reaches temperature, add the tartaric acid, OR the tablespoon of lemon juice.
-
11
Not both!
-
12
Stir for several minutes.
-
13
I use the bottled lemon juice, because I have never been able to find tartaric acid.
-
14
Lemon juice works just fine!
-
15
Just make sure there isn't any pulp in it.
-
16
The mixture will slowly thicken into a cream-of-wheat consistency, with tiny flecks of curd.
-
17
Line a stainless steel colander or a stainless steel mesh strainer with a double layer of butter muslin, or use large coffee filters to line your colander.
-
18
I use the coffee filters; much cheaper, and extra simple!
-
19
Ladle the curd into the colander, and let it stand and drain at room temperature for 2+ hours.
-
20
After it has thoroughly drained, transfer it to a covered container ( remove the muslin or coffee filter!
-
21
), and refrigerate for up to three weeks.
-
22
This will yield approximately one pound, or two cups, of fresh, creamy, sweet mascarpone cheese!
-
23
Makes a great dessert cheese for tiramisu, cannoli, or a dollop on top of dried fruits, such as apricots, figs, etc., and other desserts.
