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Date Posted: 05:44:45 10/24/02 Thu
Author: S
Subject: mascarpone cheese

1 quart light cream
1/4 teaspoon tartaric acid

Slowly heat the cream in your double boiler on a medium-low heat.
Slowly warm the cream until it reaches a temperature of 175 F.Lower
the heat on your stove and maintain the temperature at 175 F, without
letting it increase.

Sprinkle in the tartaric acid and blend thoroughly with a whisk.

The cream should start to thicken almost immediately and continue to
thicken until it reaches a pudding-like consistency.

If this does not happen after a few minutes, add another pinch of the
acid. Keep the temperature of the cream at 175 F and cook at this
temperature for 5 minutes.

Draining:Line a stainless steel colander with a good-quality
cheesecloth.Spoon the curds into the colander and allow to drain for
about one hour.Place the colander into a bowl and allow to continue
to drain for an additional 10 to 12 hours.

Serving and Storing:Once finished draining,transfer the cheese into
an airtight container and store in your refrigerator.The cheese will
stay fresh for up to two weeks.It can be eaten right away, or wait
until chilled and mix with blueberries for a treat!

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