About This Product
Tartaric acid can be used to make Mascarpone, a very creamy cheese often used in desserts.
Mascarpone is a 'Triple Cream' cheese; make using heavy cream (any type - fresh or from the store- will work great)
Use 1/4 teaspoon per 1 quart of cream when making Mascarpone.
(follow recipe)
Heat heavy cream to 185f (85c). Any heavy cream will work. Turn off heat.
2. Stir in 1/4 tsp. (1.2ml) of Tartaric acid powder for each quart (.9l) of heavy cream. Stir briskly for a minute or two.
3. Allow to cool a little thicken. This may take a few hours.
4. When the Mascarpone thickens slightly, place in fine mesh draining bag and hang in refrigerator or a cool location until water stops weeping.
5. Once the Mascarpone thickens well, stir in powdered sugar to taste and store in refrigerator until use.
6. You can use this Mascarpone to make Cannoli filling; use one part Mascarpone and one part creamy Ricotta. Stir in a dash salt, dash of Vanilla flavor and a dash of orange liqueur. You can add chopped Pistachio nuts or chopped dark chocolate.
Available in: 4 oz.(56.6 grams), 8 oz.(226.7 grams), 1 lb.(.45k) sizes
NOTE; OUR DRAINING / STRAINING BAGS WORK GREAT FOR DRAINING/THICKENING YOUR MASCARPONE- CLICK HERE -> DRAINING BAG
KOSHER Status:
We purchase this product Certified Kosher OU.
We then package into various sizes, which voids Kosher certification, so the final product is not 'Kosher Certified' after repacking.
Shipping included within the USA.