MASCARPONE CHEESE RECIPES
Mascarpone Cheese Recipes
This recipe goes with: Giuliano Bugialli's Mascarpone
- 1 pint (600ml) of fresh cream
- 1/2 teaspoon of tartaric acid (available from pharmacies and some grocers).
Pour the cream into the top of a double boiler and place over simmering water. When the cream is warm, add the tartaric acid, and stir until cream reaches a temperature of 180 degrees (75-80 Celsius). Use a candy thermometer.
Remove from heat and allow to cool, stirring occasionally. Pour the mixture into a bowl lined with thick cheesecloth or a doubled-over tea towel, and leave in a cool place for at least 12 hours, preferably 24.
Consume within 48 hours.
Both authentic recipes, both delicious, and as easy as falling off a log. You don't need a kit, or fancy ingredients, or even much time. Mascarpone takes 12-24 hours to set, but the actual work time is a matter of minutes.