Last updated on Sun, 28 May 2023 03:06 UTC
Mascarpone
Details
| Cook Time | Yield | Serves |
|---|---|---|
| ? | 250g | 3-4 |
Ingredients
- 2 pints low-temp pasteurized or unpasteurized heavy cream
- 1/4 tsp tartaric acid in 1/4 cup water
Directions
- Heat heavy cream to 91 degrees C
- Add tartaric acid solution
- Stir and simmer for 2 min
- Pour into butter muslin and let strain in fridge overnight (12 hrs.)
Notes
Notes here
Nutrition
To be determined