I read on Sprinkles Bakes that one can make Mascarpone Cheese at home. I was overjoyed by this revelation. I long to make batches of Tiramisu, but can’t stomach paying for the cheese at the store. Seriously, that is what stopped me from making batches and batches of Tiramisu. I am so excited, but I remember I must curb my enthusiasm until I look at the actual method and recipe. I read the ingredients of the first recipe Cream and Tartanic Acid. I surf to find out what in the world Tartanic Acid is??? I discover that it is what Cream of Tarter is made from. I go to bed that evening dreaming of going to the store for cream and enigma acid. The next day, I find a similar recipe but this time no Tartanic Acid is needed. This recipe calls for lemon juice, which my husband states “oh, yes of course just a different organic acid” (always the chemical engineer!).
I go to my neighborhood grocery store and get a few things plus CREAM. I look in the baking aisle and ask the woman stocking spices for Tartanic Acid. She looks at me like I am crazy. I am feeling a bit smug at this point because I am all knowing, however, I have only known for less than 15 hours. She recommends going to the Nature Center part of the store and I ask the woman stocking there (wow, two people working in the aisles I need what are the odds to be able to ask for help) I also get the your are crazy look from her as well. Never fear…I will just use lemon juice.
I head home to make the cheese. Both recipes state that the cream should reach 190 degress in 15minutes. I have been cooking this cream for well over 15 minutes and my thermometer will not budge. I am grumpy. I am distraught. I am tired of standing in front of my stove stirring so I do the next thing to giving up. I throw the Tablespoon of lemon juice in the cream and place the cream in the microwave on power 60 for 3 minutes. I am quite discouraged at this point. I dump the cream into the coffee filter lined strainer over my batter bowl and place on the back deck to cool.
I then put it in the fridge overnight. Of course, I was doing this with a chip on my shoulder and slamming doors. The next day around 3 in the afternoon I have calmed down enough. I pull it out and immediately see that it has firmed up overnight. I am overjoyed. Next step: what to do with this new cheese! Stay tuned!