Does anyone know what is in Marscapone cheese or how I can make my own?
Mascarpone Alternate You might want to provide some alternative Mascarpone recipes. The one you list, with vinegar or lemon juice is not authentic. Indeed, the recipe describes the cream curdling, and instantly I think, “all that lovely creamy texture ruined!” Mascarpone does not involve “curds and whey” like other cheeses do. What you do with making Mascarpone is merely lightly fermenting and altering the consistency of the cream. I enclose the two recipes I use, both authentic, both delicious, and as easy as falling off a log. You don’t need a kit, or fancy ingredients, or even much time. Mascarpone takes 12-24 hours to set, but the actual work time is a matter of minutes. Recipe #1 (Source unknown) You’ll need 1 pint (600ml) of fresh cream, and 1/2 teaspoon of tartaric acid (available from pharmacies and some grocers). 1. Pour the cream into the top of a double boiler and place over simmering water. 2. When the cream is warm, add the tartaric acid, and stir until cream reaches a tem
