Mascarpone Cheese (Italian Cheese) - the Real Thing - Substitute |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is the genuine article. It is very expensive in the stores, but doesn't take much effort to make at home. Ingredients:
1 quart cream (not ultra-pasteurized if possible) |
1/4 teaspoon tartaric |
Directions:
1. Heat CREAM to 180 degrees F (82C).
2. Add 1/4 t TARTARIC ACID.
3. Stir for about 10-15 minutes.
4. The cream should thicken with small flecks of curd.
5. Using a DOUBLE layer of FINE cheesecloth in a strainer, pour off the whey and let it drain for about an hour.
6. Put the strainer in a bowl and place it in the refrigerator to drain overnight (or 12 hours).
7. In the morning, scoop out the cheese and put into an airtight container.
8. **Tartaric Acid is available from any cheesemaking supply company and most wine making companies.
9. Since at home winemaking is much more common, look in your phone book for a local winemaking supply store.
10. Many wine and liquor stores carry wine making supplies and may have tartaric acid.
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