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

Ingredients

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

Preparation

Heat CREAM to 180 degrees F (82C).
Add 1/4 t TARTARIC ACID.
Stir for about 10-15 minutes.
The cream should thicken with small flecks of curd.
Using a DOUBLE layer of FINE cheesecloth in a strainer, pour off the whey and let it drain for about an hour.
Put the strainer in a bowl and place it in the refrigerator to drain overnight (or 12 hours).
In the morning, scoop out the cheese and put into an airtight container.
**Tartaric Acid is available from any cheesemaking supply company and most wine making companies.
Since at home winemaking is much more common, look in your phone book for a local winemaking supply store.
Many wine and liquor stores carry wine making supplies and may have tartaric acid.