Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
- 1 quart heavy cream
- 1/4 teaspoon tartaric acid
Pour cream into a Pyrex saucepan and fit over another pot, creating a bagnomaria (double boiler). Bring the cream to a temperature of 180 degrees F. and remove from the heat. Stir with a wooden spoon for 30 seconds and then remove the Pyrex from the bagnomaria and keep stirring for 2 minutes more. Add the tartaric acid.
Line a basket with HEAVY cheesecloth and pour in the cream. Let the mascarpone stand for 12 hours in cool place or the lower level of your refrigerator. Cut four 9-inch squares of heavy cheesecloth. Open one on the table.
With a large spoon, transfer 1/4 of the mascarpone to the center of the square. Fold one side on top and then fold over the other side, then fold over both ends. Put the package of mascarpone, folded side down, on a serving dish. Prepare the remaining 3 squares in the same way. Refrigerate for at least 12 hours before using. Use within one week.
The heavy cream should be pasturized, but not "ultra-pasturized." Ultra-pasturized has "off" taste to it and can ruin a lot of dishes. The pasturized can be found in health food stores, along with the tartaric acid.
Recipe Source: Giuliano Bugialli's Classic Techniques of Italian Cooking by Giuliano Bugialli (Fireside)
Reprinted with permission.