Mascarpone
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Mascarpone

Similar recipes all over. Use only the ones with tartaric acid in them. This one from the Daring Gourmet.

What you need

1 cup heavy cream or heavy whipping cream (35-40%)
1 cup whole milk (NOT ultra-pasteurized)
1/16 teaspoon calcium chloride , mixed in 2 tablespoons water before adding it to the cream
1/8 teaspoon tartaric acid , mixed in 2 tablespoons water before adding it to the cream

Instructions

  1. Pour the heavy cream and milk into a small saucepan. Thoroughly stir in the calcium chloride mixture making sure it is fully distributed throughout the cream.
  2. Gently heat the cream over medium heat until it reaches 185-190 F, stirring constantly to prevent scorching. Use a dairy thermometer or an instant read thermometer.
  3. Once the cream reaches 185-190 F adjust the temperature so that the cream remains at 185-195 F and hold it at that steady temperature for 5 minutes.
  4. During the 5 minutes dilute the tartaric acid in 2 tablespoons of water. Stir in the tartaric acid mixture, stirring constantly for about a minute. The cream will curdle and take on a consistency of thin cream of wheat. Let it cool for 5 minutes.
  5. Pour the thickened cream into a colander that's lined with cheesecloth. Cover it to prevent anything from falling in it and place it in the fridge or in a cool place to let it drain for about 4 hours (or longer) until the desired consistency is reached.
  6. Transfer the mascarpone to a bowl. Cover and keep refrigerated. It will keep for 3-5 days.

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