HOMEMADE MARSCARPONE

      Title: HOMEMADE MARSCARPONE
  Categories: Mixes
       Yield: 1 Servings
  
       4 c  Heavy cream
     1/4 ts Tartaric acid
            (available from mail
            Order)
            Address follows
  
   The Stars Dessert cookbook by Emily Lucchetti (STARS is a well known
   San Francisco restaurant) contains the following recipe for making
   your own marscarpone cheese. Mascarpone - to yield 2 cups. Line a
   mesh liner with a dish cloth 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 over medium high heat. When the cream reaches 180
   degrees, add the tartaric acid and stir it for 30 seconds. Remove the
   cream from the stove and continue to stir for another 2 minutes.
     Pour the cream into the lined strainer and refrigerate. When it is
   cold, cover with plastic wrap. Let the cream sit in the refrigerator
   for 12 to 18 hours.  It will become very thick and firm. Mascarpone
   will keep for a week in the frig. She says it does not have quite the
   creamy consistency of the store bought but is a good substitute. A
   mail order source of the tartaric acid is STAR MART, 567 Golden Gate
   Ave., San Francisco, CA 94102. It is also used in winemaking so might
   be available for those suppliers too. Cherie Christensen
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