Mascarpone Cheese Recipe

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Recipe for making your own Mascarpone cheese using light cream and tartaric Acid.  The total time includes 12 hours of draining time.  This is not a substitute is a an actual recipe for making the cheese at home.
Recipe By: The Cheese Wizzard
  • Prep12hr 0min |
  • Total12hr 15min |
  • ServesN/A

Ingredients

    • 1 quart light Cream
    • 1/4 teaspoon tartaric Acid**

Instructions

Heat 1 quart of light cream to 180F (82C) Add 1/4 teaspoon tartaric acid* and 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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