MASCARPONE CHEESE

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Mascarpone Cheese image

Mascarpone Cheese is an Italian soft cheese used in cooking and deserts. This is great on dried figs and apricots, in trimisu or in cannolis!

Provided by Malinda Coletta

Categories     Spreads

Number Of Ingredients 2

1 qt half and half or light cream (it must be pasteurized not ultra-pasteurized)
1/8 tsp tartaric acid (or 1 tablespoon of lemon juice)

Steps:

  • 1. In a double boilier heat cream to 185F
  • 2. add 1/4 tea of tartaric acid (or 1 tablespoon of lemon juice) and stir for several minutes.
  • 3. The mixture will slowly thicken into a cream of wheat consistency with tiny flecks of curd.
  • 4. Line a stainless steel colander with a double layer of butter muslin. Ladle curd into colander and let drain for 2 hours.
  • 5. Place in a covered container and refrigerate for up to 3 weeks. Makes about one pound

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