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    You are in: Home / Italian / Mascarpone Cheese (Italian Cheese) - the Real Thing - Substitute Recipe
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    Mascarpone Cheese (Italian Cheese) - the Real Thing - Substitute

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    5 mins

    15 mins

    Jangomango's Note:

    This is the genuine article. It is very expensive in the stores, but doesn't take much effort to make at home.

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    Ingredients:

    Yield:

    pint

    Units: US | Metric

    • 1 quart cream (not ultra-pasteurized if possible)
    • 1/4 teaspoon tartaric

    Directions:

    1. 1
      Heat CREAM to 180 degrees F (82C).
    2. 2
      Add 1/4 t TARTARIC ACID.
    3. 3
      Stir for about 10-15 minutes.
    4. 4
      The cream should thicken with small flecks of curd.
    5. 5
      Using a DOUBLE layer of FINE cheesecloth in a strainer, pour off the whey and let it drain for about an hour.
    6. 6
      Put the strainer in a bowl and place it in the refrigerator to drain overnight (or 12 hours).
    7. 7
      In the morning, scoop out the cheese and put into an airtight container.
    8. 8
      **Tartaric Acid is available from any cheesemaking supply company and most wine making companies.
    9. 9
      Since at home winemaking is much more common, look in your phone book for a local winemaking supply store.
    10. 10
      Many wine and liquor stores carry wine making supplies and may have tartaric acid.

    Ratings & Reviews:

    • on April 05, 2004

      55

      This is really simple to make. So far I have made two batches (I'm making a mascarpone cheescake for Easter) and I don't want to have to order it online again. None of my local stores carry it and with shipping an 8 ounce container is $27 with shipping! At first I was nervous because it thickened but was still runny. After cooking put it in a bowl and let it cool for an hour, then put it in the cheesecloth (I used butter cloth, it has a finer weave) and let it set in the fridge in the strainer overnight. The next day it was thick, but not as thick as it should be so I placed a weight on it and let it set for another day. This made it thicker like soft cream cheese. A defiante keeper! Just keep in mind if you need this for a recipe, you need to start two days in advance.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 14, 2005

      another common form of tartaric acid is cream of tartar.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 31, 2006

      55

      I have a suggestion. You might try using "mr coffee" filters in place of cheesecloth, or a new pair of nylon women's stocking feet. (one inside the other)

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Mascarpone Cheese (Italian Cheese) - the Real Thing - Substitute

    Serving Size: 1 (979 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1871.2
     
    Calories from Fat 1667
    89%
    Total Fat 185.3 g
    285%
    Saturated Fat 115.3 g
    576%
    Cholesterol 633.3 mg
    211%
    Sodium 383.8 mg
    15%
    Total Carbohydrate 35.1 g
    11%
    Dietary Fiber 0.0 g
    0%
    Sugars 1.3 g
    5%
    Protein 25.9 g
    51%

    The following items or measurements are not included:

    tartaric

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