Ingredients

The following ingredients have 8 Servings
  • 2 cups heavy cream
  • 2 cups whole milk
  • ⅛ tsp calcium chloride ((food grade))
  • ½ tsp tartaric acid
  • 2 Tbsp water

Instruction

  • Set up a double boiler with a heat-safe metal or glass bowl over 2-3 inches of water in your saucepan.
  • Pour 2 cups each of the whole milk and heavy cream into the double boiler and stir in the calcium chloride until it is well combined.
  • Slowly heat the milk to 185-190°F (85-88°C) checking after it starts to foam (which is typically about 175°F (79°C)). Stir constantly while heating and check the temperature as the milk heats using a digital thermometer.
  • Hold the temperature at this range for 5 minutes, and continue stirring constantly while you also dissolve the tartaric acid in 2 tablespoons of water (and set aside).
  • Gently mix in the dissolved tartaric acid and stir as a small curd (that looks like Cream of Wheat) forms. Set the mixture aside and allow to cool for 5-15 minutes.
  • Line a colander with cheesecloth, set it over a bowl to catch the whey, then use a ladle to transfer the cooled curds into your colander. Fold the cheesecloth over the mascarpone while it drains and place in the refrigerator.
  • Chill for about 2 hours for the usual mascarpone consistency. Store in an airtight container in the fridge for up to 7 days.