I've had excellent results making mascarpone from raw milk and white wine vinegar. I planned on making some with my cheesemaking class this weekend, but have to use commercial cream. I've had nothing but failure.
I bought some tartaric acid from the local beer/wine making shop and was excited to try it. No thickening of the cream, even after adding 4 times the amount originally called for. Frustrated, I finally added about a quarter cup of cider vinegar, wanting to force the cream to curdle. Absolutely nothing!
In looking at the label, it has things like carrageenan, guar gum and black locust gum in it. So this morning I bought a half pint of another brand, with only carrageenan in it and got the same negative results.
I'm thinking that the stabilizers in it are preventing it from curdling? I'm embarrassed for Wisconsin dairy products!
I'm hoping I can get some decent cream at the same place I buy the creamline milk for the class, otherwise, we won't be making mascarpone.