Yield: 1 Servings
|4 cups||Heavy cream|
|¼ teaspoon||Tartaric acid|
|\N \N||(available from mail|
|\N \N||Address follows|
The Stars Dessert cookbook by Emily Lucchetti (STARS is a well known San Francisco restaurant) contains the following recipe for making your own marscarpone cheese. Mascarpone - to yield 2 cups. Line a mesh liner with a dish cloth folded over to make a double thickness.
Rest the strainer over a bowl making sure that the strainer does not touch the bottom of the bowl. Set aside. Heat the cream in a double boiler over medium high heat. When the cream reaches 180 degrees, add the tartaric acid and stir it for 30 seconds. Remove the cream from the stove and continue to stir for another 2 minutes.
Pour the cream into the lined strainer and refrigerate. When it is cold, cover with plastic wrap. Let the cream sit in the refrigerator for 12 to 18 hours. It will become very thick and firm. Mascarpone will keep for a week in the frig. She says it does not have quite the creamy consistency of the store bought but is a good substitute. A mail order source of the tartaric acid is STAR MART, 567 Golden Gate Ave., San Francisco, CA 94102. It is also used in winemaking so might be available for those suppliers too. Cherie Christensen Recipe By :