Here's a recipe I made last winter, using white rice wine vinegar. It turned out really well for me.
This recipe comes from The Home Creamery by Kathy Farrell-Kingsley, copyright 2008. I did find that I needed to add more vinegar than asked for to effect coagulation of the curd, but it may be that the vinegar I used was weak, as we've had it for quite some time.
Mascarpone
4 cups heavy cream
1 tablespoon white wine vinegar
Her notes: You can make a double boiler yourself for this recipeby using a stainless steel bowl and a large saucepan. Just be sure that the bowl doesn't touch the bottom of the pan that holds it and that there's enough room to add water to the pan.
1) Pour the cream into the top of a large double boiler and slowly heat to 190* F, stirring occassionally. Check the temperature with a thermometer.
2) Stir in the vinegar, and continue to stir until the cream begins to curdle. Remove the pan from the water, cover, and let stand about 15 minutes or until the curds begin to firm.
3) Pour or ladle the curds into a butter muslin-lined strainer set over alarge bowl. Let the curds cool completely, then cover and refrigerate for 24 hours to continue draining and to firm.
4) Discard the liquid and transfer the mascarpone to an airtight container. Refrigerate for up to 3 days. Stir well before using.
My notes: When I made this, I only drained overnight and it was thick enough that it could not be stirred, but had to be kneaded to make sure it was consistent throughout. I packed it into plastic containers and have it frozen until I am ready to make Tiramisu.
