- 2 cups heavy cream (NOT ultrapasteurized)
- ½ tsp. tartaric acid or 1 Tbsp. fresh lemon juice.
Fill the bottom of a double boiler with water. The level of the water should be high enough that it actually touches the bottom surface of the top pan. Bring the water to a simmer and place the cream in the top pan of the double boiler. Stir occasionally until the cream reaches 185 F. on an instant-read thermometer. This will take some time (about 15-20 minutes) so be patient. 🙂 Add the tartaric acid or lemon juice and stir well. Remove from heat and allow it to cool, stirring occasionally. Pour the mixture into a sieve that is lined with 3—4 layers of cheesecloth and fitted over a bowl to catch the whey. Let it drain overnight like this in your refrigerator. Squeeze gently to remove any extra whey, then turn it out into another bowl and whisk it gently. Use as desired. Yields about 3/4 cup mascarpone cheese.