Mascarpone Cheese ( An Italian dessert cheese)

  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.

tartaric, lemon juice without pulp, cream

Taken from cookpad.com/us/recipes/335155-mascarpone-cheese-an-italian-dessert-cheese (may not work)

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