- 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
- 2+ qt stainless steel pot
- measuring spoon
- measuring cup
- slotted spoon or ladle
- large colander
- large bowl
- butter muslin
- 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.
- 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.
- 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.
- While curds rest, place a sterilized colander into a large bowl and line it with butter muslin.
- Ladle curds into lined colander. Once transferred, fold a layer of cloth over the draining curd.
- 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.