How To Make Mascarpone
Ingredients:One quart of light cream range between 18 and 30% butterfat. Ideally it should contain 25% butterfat.
1/4 teaspoon tartaric acid
Equipment:
Stainless steel double boiler with lid
Sterile handkerchief sterilized by boiling and hanging to dry thoroughly
1 quart bowl to catch the whey
Steps:
Warm 32 ounces of light cream in a stainless steel double boiler to 185 degrees Fahrenheit (85 Celsius).
Dissolve 1/4 teaspoon of tartaric acid in 2 Tbl of water.
Stir the dissolved tartaric acid into the hot cream, stir well. It should start to thicken almost immediately. Maintain the 185 F for five minutes, stirring occasionally.
Refrigerate covered for 12 hours in the stainless steel inner pot (or transfer to a clean plastic container with lid). The whey should separate somewhat in that time.
Transfer to a sterile handkerchief, and suspend over a bowl for 24 hours in the refrigerator to allow the whey to drain out.
Transfer the finished mascarpone to a smaller air tight container, store in the refrigerator, use within a week or two.
How does this compare to the mascarpone you buy in the store? My favorite dish with this is halve some fresh peaches and throw them on the grill until they soften up then mix them with honey in a large bowl. Sever halves of peaches and some mascarpone and pour some of the juice and honey over the top of them.
Should be just about the same. Best part is you control what goes into your food and not some large corporation. That way you can keep out the unwanted additives.
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