Home made Mascarpone

Ricardo Soares

Ricardo Soares

14th January 2011

Home made Mascarpone

HEAT THE CREAM TO 180F (82C) REMOVE FROM THE HEAT AND WHISK IN THE ACID, IT SHOULD ST...

Ingredients

  • 600gm DOUBLE CREAM
  • 0.4gm TARTARIC ACID (MEASURE CAREFULLY)

Method

HEAT THE CREAM TO 180F (82C) REMOVE FROM THE HEAT AND WHISK IN THE ACID, IT SHOULD START THICKENING ALMOST INSTANTLY, WHISK FOR A FURTHER 2 MINUTES.
ALLOW TO COOL, THEN REFRIGERATE FOR 2 HOURS.
LINE A CONICAL STRAINER WITH MUSLIN CLOTH OR SIMILAR, POUR THE MIX INTO THIS AND HANG FOR A MINIMUM OF 8 HOURS, THE LONGER YOU HANG IT THE THICKER IT WILL BE AND THE LESS YOU WILL HAVE.
STORE IN A CLEAN CONTAINER, REFRIGERATE.