How to Make Mascarpone Cheese
- In a double boilier heat cream to 185F
- add 1/4 tea of tartaric acid (or 1 tablespoon of lemon juice) and stir for several minutes.
- The mixture will slowly thicken into a cream of wheat consistency with tiny flecks of curd.
- Line a stainless steel colander with a double layer of butter muslin. Ladle curd into colander and let drain for 2 hours.
- Place in a covered container and refrigerate for up to 3 weeks. Makes about one pound