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 CookingThis 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.

-Lynne

Lynne Rossetto Kasper

Lynne Rossetto Kasper has won numerous awards as host of The Splendid Table, including two James Beard Foundation Awards (1998, 2008) for Best National Radio Show on Food, five Clarion Awards (2007, 2008, 2009, 2010, 2014) from Women in Communication, and a Gracie Allen Award in 2000 for Best Syndicated Talk Show.