Homemade Mascarpone Cheese

Mascarpone is made from the cream of cows milk. It is not traditional cheesemaking using a starter or rennet but is heated and acidulated (much like making ricotta) before draining through fine cheesecloth. The result is a sweet, smooth and creamy product that makes a rich topping for strawberries or, when mixed with fresh herbs, is a good spread for bread but it is best known as the primary ingredient in Tiramisu.

• 1 pint heavy cream
• 1/8 teaspoon tartaric acid

1. In a double boiler, heat cream to 195°F. Add tartaric acid and stir gently until the cream thickens, about 1 minute. The cream will slowly thicken into a custard-like consistency with noticeable tiny flecks of curd. If the cream does not thicken, add a speck more tartaric acid and continue stirring. Avoid using too much acid or the cheese will become grainy.
2. Line a colander with a double layer of fine cheesecloth; place the lined colander over a bowl and pour the cream into the colander. Place all in the refrigerator, cover and allow to drain overnight. Remove the finished cheese from the cloth and store refrigerated in an airtight container. Fresh mascarpone is very perishable and will only keep for up to one week.

Yield: 9-10 oz.