Vi’s Alternate Mascarpone Cheese Recipe
Recipe Type: Mascarpone Cheese Alternate
Ah, Mascarpone Cheese, it’s wonderful but sometimes hard to find and usually expensive. Here is a very simple recipe to make your very own mascarpone cheese. It takes a while before it is ready to use in a recipe but quite possibly worth the wait if you have the patience. It tastes authentic, delicious, and as easy as falling off a log. You don’t need a kit, or fancy ingredients. Mascarpone cheese takes 12-24 hours to set, but the actual work time is a matter of minutes.
- 1 pint (600ml) of fresh cream
- 1/2 teaspoon of tartaric acid (available from pharmacies and some grocers)
- Pour the cream into the top of a double boiler and place over simmering water.
- When the cream is warm, add the tartaric acid, and stir until cream reaches a temperature of 180 degrees (75-80 Celsius). Use a candy thermometer.
- Remove from heat and allow to cool, stirring occasionally.
- Pour the mixture into a bowl lined with thick cheesecloth or a doubled-over tea towel, and leave in a cool place for at least 12 hours, preferably 24.
- Consume within 48 hours.