Author Topic: Mascarpone, Using Tartaric Acid - Buterfat, Sugar, & Salt Recommendations  (Read 1568 times)

Offline dttorun

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I am planning to make Mascarpone but all 3 recipes I have are different. One says `add sugar`, other says `add salt` and the one in this forum doesn't say anything about sugar or salt. Which way I should go if I want to use tartaric acid?
Also what is the fat content of heavy cream? Here in Canada we have 5, 10, 18 and 35% creams.