Question: Where would I find a recipe on how to make mascarpone cheese?
Check out Giuliano Bugialli's book, Giuliano Bugialli's Classic Techniques of Italian Cooking. 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 Fahrenheit, 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.