Q: Where would I find a recipe on how to make mascarpone cheese?
Lynne: Check out Guilliano Bugialli's book, Guilliano Bugialli's Techniques of Italian Cooking, published in 1982 by Simon & Schuster. This is a wonderful book for anyone with a serious interest in Italian cooking. His recipe calls for 1 quart heavy cream and 1/4 teaspoon tartaric acid. He heats the cream in the top of a double boiler until it reaches 180 degrees, adds the tartaric acid and stirs for 2 to 3 minutes while keeping the cream at 180 degrees. Pour the cream into a basket lined with several layers of cheesecloth and set the basket over a bowl to catch the liquid that will drain away. Refrigerate for 24 hours. Use the cheese right away as it won't keep.