Mascarpone Cheese Recipe

Mascarpone is a light and fluffy soft cheese that is traditionally used to make Tiramisu and Cannoli. Alternatively Mascarpone is delicious mounded in a bowl and topped with fresh fruit.

What Your Will Need:

• 1 quart Cream of Half-and-Half
• ¼ teaspoon Tartaric Acid or 2 tablespoons Lemon Juice
• Thermometer
  
• Butter Muslin (tight-weave cheese cloth) or Tea Towel

Instructions:

In a double boiler, gently heat the cream to 190°F. Be sure to use a thermometer to avoid over-heating. While the cream is heating, dissolve the tartaric acid into 2 tablespoons of water. Once the cream has reached 190°F, remove the cream from the heat and add the tartaric acid mixture or the lemon juice. Wisk into the cream for 30 seconds to be sure it is thoroughly blended. Allow the cream mixture to sit for 5 minutes while stirring occasionally. The cream will thicken to a consistency similar to farina and should coat the back of the spoon.

Place a colander in a bowl. Line a colander with sterile butter muslin or a sterile tea towel. Pour the coagulated cream into the cloth and let the whey drain for 1-2 hours or until the desired consistency is achieved. Spoon the Mascarpone into a storage container and place in the fridge to chill. As it chills it will continue to thicken a bit. While Mascarpone should be consumed within a day or two for optimal flavor, Mascarpone can be stored in the refrigerator for up to a week.

Uses for Mascarpone:

• Cannoli
• Filling for pastry
• Cheescake
• Tiramisu
• Mound in a bowl and serve with fresh fruit

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