Mascarpone Cheese

Ingredients

  • 1 pint whole milk (not ultra pasteurized)
  • 1 pint heavy cream (ultra pasteurized is ok)
  • 1⁄4 tsp tartaric acid
  • 1/4 cup warm water

Equipment

  • 2+ qt stainless steel pot
  • thermometer
  • measuring spoon
  • measuring cup
  • slotted spoon or ladle
  • large colander
  • large bowl
  • butter muslin
sterilize all you will need and hand the butter muslin over all until it is needed

Instructions

  1. Pour milk and cream into pot and slowly heat to 185-190°F. Stir gently while heating. Hold at the final temperature for 5 minutes.
  2. Add 1⁄4 tsp Tartaric Acid to 1/4 cup warm water, stir to dissolve. Add diluted Tartaric Acid to heated milk/cream and gently stir.
  3. The curds (solid) will begin separating from the whey (liquid). Once curds form a thin cream of wheat consistency, stop stirring and let cool for 20 minutes.
  4. While curds rest, place a sterilized colander into a large bowl and line it with butter muslin.
  5. Ladle curds into lined colander. Once transferred, fold a layer of cloth over the draining curd.
  6. Drain curds in the refrigerator or at room temperature for 1-2 hours. Drain longer for a drier cheese.

Store the finished Mascarpone in a covered dish or container in the refrigerator. It should last for 7-10.