Mascarpone Cheese Making Recipe
A very simple to make cheese as it doesn't use a starter culture.
Ingredients - American
- 1 US quart cow's light cream (fresh as possible).
- 1/4 teaspoon Tartaric Acid.
Directions
- Heat 1 qt of Light Cream to 180 F/82 C.
- Add 1/4 teaspoon Tartaric Acid and stir for 10-15 minutes, the cream should thicken with small flecks of curd.
- Using a double layer of fine cheesecloth in a colander, pour off the whey and let it drain for about an hour.
- Put the colander 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.