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

1. 1

   Heat CREAM to 180 degrees F (82C).

2. 2

   Add 1/4 t TARTARIC ACID.

3. 3

   Stir for about 10-15 minutes.

4. 4

   The cream should thicken with small flecks of curd.

5. 5

   Using a DOUBLE layer of FINE cheesecloth in a strainer, pour off the whey and let it drain for about an hour.

6. 6

   Put the strainer in a bowl and place it in the refrigerator to drain overnight (or 12 hours).

7. 7

   In the morning, scoop out the cheese and put into an airtight container.

8. 8

   **Tartaric Acid is available from any cheesemaking supply company and most wine making companies.

9. 9

   Since at home winemaking is much more common, look in your phone book for a local winemaking supply store.

10. 10

    Many wine and liquor stores carry wine making supplies and may have tartaric acid.

* Per serving · 4 servings · Values may vary.

No additional tips available.