Recipe by Jangomango
This is the genuine article. It is very expensive in the stores, but doesn't take much effort to make at home.
Top Review by Cristin
This is really simple to make. So far I have made two batches (I'm making a mascarpone cheescake for Easter) and I don't want to have to order it online again. None of my local stores carry it and with shipping an 8 ounce container is $27 with shipping! At first I was nervous because it thickened but was still runny. After cooking put it in a bowl and let it cool for an hour, then put it in the cheesecloth (I used butter cloth, it has a finer weave) and let it set in the fridge in the strainer overnight. The next day it was thick, but not as thick as it should be so I placed a weight on it and let it set for another day. This made it thicker like soft cream cheese. A defiante keeper! Just keep in mind if you need this for a recipe, you need to start two days in advance.
- 1 quart cream (not ultra-pasteurized if possible)
- 1⁄4 teaspoon tartaric
Directions See How It's Made
- 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.