Mascarpone cheese

Makes 2 cups

Ingredients

  • 2 quarts high-quality heavy cream
  • 1/4 teaspoon cream of tartar

Directions

  1. In a heavy bottomed pot over moderate heat, heat the cream to 180°F, stirring often to prevent
  2. scorching. Remove from the heat. Add the tartaric acid and let the cream coagulate into a curd.
  3. Line a fine mesh strainer with a large coffee filter or double layer of cheesecloth, and set it over a bowl. Transfer the curd to the strainer and refrigerate for at least 24 hours to drain.
  4. Refrigerate finished cheese in a tightly sealed container.

CIA FOODIES

Mascarpone Cheese

Mascarpone cheese
Makes 2 cups

Ingredients

  • 2 quarts high-quality heavy cream
  • 1/4 teaspoon cream of tartar

Directions

  1. In a heavy bottomed pot over moderate heat, heat the cream to 180°F, stirring often to prevent
  2. scorching. Remove from the heat. Add the tartaric acid and let the cream coagulate into a curd.
  3. Line a fine mesh strainer with a large coffee filter or double layer of cheesecloth, and set it over a bowl. Transfer the curd to the strainer and refrigerate for at least 24 hours to drain.
  4. Refrigerate finished cheese in a tightly sealed container.

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