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

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

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.

cream, tartaric

Taken from www.food.com/recipe/mascarpone-cheese-italian-cheese-the-real-thing-substitute-49011 (may not work)