Mascarpone Cheese (Italian Cheese) - the Real Thing - Substitute

Recipe by Jangomango
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 20mins
YIELD: 1 pint
UNITS: US

INGREDIENTS

Nutrition
  • 1
    quart cream (not ultra-pasteurized if possible)
  • 14
    teaspoon tartaric
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DIRECTIONS

  • 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.
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