Mascarpone Cheese (Italian Cheese) - the Real Thing - Substitute

“This is the genuine article. It is very expensive in the stores, but doesn't take much effort to make at home.”
READY IN:
20mins
YIELD:
1 pint
UNITS:
US

Ingredients Nutrition

  • 1 quart cream (not ultra-pasteurized if possible)
  • 14 teaspoon tartaric

Directions

  1. Heat CREAM to 180 degrees F (82C).
  2. Add 1/4 t TARTARIC ACID.
  3. Stir for about 10-15 minutes.
  4. The cream should thicken with small flecks of curd.
  5. Using a DOUBLE layer of FINE cheesecloth in a strainer, pour off the whey and let it drain for about an hour.
  6. Put the strainer in a bowl and place it in the refrigerator to drain overnight (or 12 hours).
  7. In the morning, scoop out the cheese and put into an airtight container.
  8. **Tartaric Acid is available from any cheesemaking supply company and most wine making companies.
  9. Since at home winemaking is much more common, look in your phone book for a local winemaking supply store.
  10. Many wine and liquor stores carry wine making supplies and may have tartaric acid.

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