- 4 1/2 cups light cream
- 1/8 teaspoon tartaric acid
- Pour cream into a double boiler fitted with a thermometer. Heat cream until the thermometer reads 185 degrees F (85 degrees C), about 10 minutes. Add tartaric acid; cook, stirring constantly, until cream thickens and curds start to form, about 5 minutes
- Scoop curds into a sieve lined with several layers of cheesecloth using a slotted spoon. Fold the edges of the cheesecloth over the curds and let drain over a bowl at room temperature, about 1 hour.
03/27/2018
recipepes.com
Homemade Mascarpone Cheese, recipe
PT15M
PT1H
5
455 calories
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