mascarpone cheese

Name: Mascarpone Cheese
Ingredients: 1 quart(s) half and half or light cream (it must be pasteurized not ultra-pasteurized); 1/8 teaspoon(s) tartaric acid (or 1 tablespoon of lemon juice)

(8 RATINGS)

389 Pinches 1 Photo

Malinda Coletta

North Providence, RI

Updated on Dec 2, 2010

Mascarpone Cheese is an Italian soft cheese used in cooking and deserts. This is great on dried figs and apricots, in trimisu or in cannolis!

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Ingredients

1 quart half and half or light cream (it must be pasteurized not ultra-pasteurized)
1/8 teaspoon tartaric acid (or 1 tablespoon of lemon juice)

How To Make mascarpone cheese

Step 1

In a double boilier heat cream to 185F

Step 2

add 1/4 tea of tartaric acid (or 1 tablespoon of lemon juice) and stir for several minutes.
Step 3

The mixture will slowly thicken into a cream of wheat consistency with tiny flecks of curd.
Step 4

Line a stainless steel colander with a double layer of butter muslin. Ladle curd into colander and let drain for 2 hours.
Step 5

Place in a covered container and refrigerate for up to 3 weeks. Makes about one pound
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