Homemade Mascarpone Cheese

• 1/4 teaspoons Tartaric Acid (available In Health Food Stores)
• 1 quart Pasteurized Heavy Cream (Not Ultra Pasteurized)

1. You will also need:
2. Cooking thermometer
3. Several sheets of cheese cloth
4. Sieve
5. Preparation:
6. Heat cream in a heavy saucepan to 180 degrees F over medium-high heat, being careful that it does not scorch.
7. If you're unsure about this step, you can make a double boiler by placing an oven proof glass bowl on top of a larger pan with water, so that the bowl touches the surface of the water. Boil the water and heat the cream that way. You won't scorch the cream in a double boiler!
8. Remove from heat as soon as it comes up to temperature and stir in the tartaric acid. Continue stirring for 1-2 minutes. Transfer the mix to a glass or plastic container and refrigerate for 2 hours.
9. At this point, it should have thickened quite a bit. Set a sieve over a bowl and line it with a triple thickness of cheesecloth and pour in the mascarpone. Fold the excess cheese cloth over the top of your set cream.
10. Set it in the bottom shelf of your refrigerator and let it drain for another 10 hours.
11. Use within one week.
12. * Note: Ultra-pasteurized cream can have an "off" taste to it and can ruin your mascarpone cheese. The pasteurized cream can be also found in health food stores.

tartaric, cream

Taken from tastykitchen.com/recipes/desserts/homemade-mascarpone-cheese/ (may not work)