Making Marscapone Cheese at Home

Homemade Mascarpone

 Photo Credit Nateisgre8

4 cups heavy cream

¼ teaspoon tartaric acid

Line a mesh liner with a muslin 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 and se this aside.

Heat the cream gently in a double boiler over a medium high heat. When the cream reaches 180 degrees F, 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 completely cold, cover it with Glad wrap (Plastic wrap). Let the cream sit in the refrigerator for a good 12 to 18 hours. In this time it will become very thick and firm. The mascarpone will keep well for a week in the fridge.

© KB Barnes