4 cups heavy cream
¼ teaspoon tartaric acid
Line a mesh liner with cheesecloth folded over to make a
double thickness. Rest the strainer over a bowl making sure that the strainer
does not touch the bottom of the bowl. Set aside. Heat the cream in a double
boiler or a bowl over boiling water, over medium heat. When the cream reaches
180F, add the tartaric acid and stir for 30 seconds.
Remove the cream from the stove and continue to stir for
another 2 minutes. Pour the cream mixture into the prepared strainer and
refrigerate. When it is cold, cover with plastic wrap. Let the cream sit in the
fridge for 12 to 18 hours. It will become very thick and firm. The mascarpone
will keep for 7 days in the fridge.
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