4 oz. Food Grade Tartaric Acid. Used for making Mascarpone, an Italian soft cheese made from cream with a rich texture and sweet flavor. Mascarpone is used as a cream with fruit, cakes and other desserts.
Store in a tightly sealed container in a cool dry place.
Click here to learn how to make Mascarpone cheese using Tartaric Acid.
Questions on Tartaric Acid
- From Sacto1 at 4/4/13 12:21 PM
- From Kerry at 7/24/11 5:26 PM
- Is this the same as Cream of Tartar?
- Almost, but not quite. Cream of Tartar is obtained when tartaric acid is half neutralized with potassium hydroxide, transforming it into a salt. Tartaric acid is generally derived from grapes, and is a byproduct of the wine-making process.
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- Excellent Review by peewee
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(Posted on April 16, 2014)
Starter cultures, rennet for cheese making and cultured vegetables, juices and condiments are sensitive to excessive heat. Once your order has shipped, an e-mail with tracking information will be sent to you. We encourage you to use the tracking information to anticipate the arrival of your items so they can be removed from the mail box and stored in the refrigerator promptly.