Prep 5 mins
Cook 15 mins
This is the genuine article. It is very expensive in the stores, but doesn't take much effort to make at home.
- 1 quart cream (not ultra-pasteurized if possible)
- 1⁄4 teaspoon tartaric
- 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.
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.
another common form of tartaric acid is cream of tartar.
I have a suggestion. You might try using "mr coffee" filters in place of cheesecloth, or a new pair of nylon women's stocking feet. (one inside the other)