Homemade Mascarpone
CDKitchen https://www.cdkitchen.com
Serves/Makes: 2 cups | Ready In: > 5 hrs
Ingredients:
4 cups heavy cream
1/4 teaspoon tartaric acid
Directions:
Line a mesh strainer with a double layer of cloth (such as a dishcloth). Place the strainer over a bowl with enough room so that the bottom of the strainer is not touching the bowl.
Heat the cream to 180 degrees F in the top of a double boiler over simmering, not boiling, water. When the cream is at temperature, add the tartaric acid and stir constantly for 30 seconds.
Carefully remove the top of the double boiler and place on a trivet or heat-proof surface. Stir the cream mixture for 2 minutes.
Pour the cream mixture into the lined strainer and place the strainer and bowl in the refrigerator. When the cream is chilled, cover it with plastic wrap and let it sit, in the strainer, for 18 hours or until it is very thick.
Transfer the mascarpone to a covered container. It will keep for up to 7 days.
Recipe Location: https://www.cdkitchen.com/recipes/recs/75/Homemade_Marscarpone61477.shtml
Recipe ID: 27661
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