This is the genuine article. It is very expensive in the stores, but doesn't take much effort to make at home.
My Private Note
Units: US | Metric
- 1 quart cream (not ultra-pasteurized if possible)
- 1/4 teaspoon tartaric
- 1Heat CREAM to 180 degrees F (82C).
- 2Add 1/4 t TARTARIC ACID.
- 3Stir for about 10-15 minutes.
- 4The cream should thicken with small flecks of curd.
- 5Using a DOUBLE layer of FINE cheesecloth in a strainer, pour off the whey and let it drain for about an hour.
- 6Put the strainer in a bowl and place it in the refrigerator to drain overnight (or 12 hours).
- 7In the morning, scoop out the cheese and put into an airtight container.
- 8**Tartaric Acid is available from any cheesemaking supply company and most wine making companies.
- 9Since at home winemaking is much more common, look in your phone book for a local winemaking supply store.
- 10Many wine and liquor stores carry wine making supplies and may have tartaric acid.
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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
- Total Fat 185.3 g
- Saturated Fat 115.3 g
- Cholesterol 633.3 mg
- Sodium 383.8 mg
- Total Carbohydrate 35.1 g
- Dietary Fiber 0.0 g
- Sugars 1.3 g
- Protein 25.9 g
The following items or measurements are not included: