Mascarpone Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Jun. 3, 2015
I have not tried this particular recipe, but having read the reviews I suspect the cream of tartar may be the cause of some cooks' grief. Try substituting tartaric acid, available in small packets at low cost from wine making shops. (It is added to blah wine to "brighten" the taste of wine that is not acidic enough, and is in food-grade form.) Cream of tartar has other ingredients, so the tartaric acid amount in it may vary by manufacturer. Start with 1/8 tsp of tartaric acid mixed into non-chlorinated (bottled) water, and if the cream mixture is not thickening enough add more as needed. Please post your results if you try this to help other cooks out.
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Reviewed: Jan. 20, 2015
I so wanted this recipe to work out... so much so I tried to make it 3 times. Every time it didn't thicken enough to strain. Going to try Tbsp lemon juice next time as most other recipes call for.
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Reviewed: Jan. 12, 2015
Making this recipe exactly as written didn't work for me at all. I don't understand the use of cream of tartar because although my cream thickened, it never got thick enough to strain. It was only after following reviewer Barbara's suggestions that it did. The texture was perfect but having to add lemon juice meant a lemony flavor that I didn't want. It's still good but I'm limited in what I can use it for.
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Photo by Cheepy
Home Town: West Palm Beach, Florida, USA
Reviewed: Jan. 2, 2015
I used a pint of organic whipping cream and one tablespoon of lemon juice. I simmered the milk carefully in a pan, stirring often so it wouldn't stick until nearly boiling when bubbles formed on the edges and there was a lot of steam rising from it. That took about 10 minutes. Then I lowered the heat to low and added the lemon juice and continued stirring for another 10 minutes. Next, I cooled it down in the pantry for 15 minutes. I used four layers of cheesecloth over a colander and followed the original poster's instructions about draining it overnight in the fridge. This was the first time I made marscapone cheese and was amazed at how simple it is since it is expensive to buy from a store and not even organic. I will be using it in my special tiramisu recipe.
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Photo by Josephine Roeper
Reviewed: Jul. 25, 2014
Very easy to make. So much cheaper than buying at the store. 1 pint makes about a heaping cup of mascarpone cheese. I'll try the lemin juice next time.
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Reviewed: Apr. 3, 2011
i think this was a great and easy
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Cooking Level: Beginning

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