How to make your own Mascarpone Cheese

Ta Da, the finished product. Doesn't it look fabulous? If you look close, you can see the markings from the cheesecloth. I feel like a proud new parent

I'm going to come clean with you, I've never tasted Mascarpone Cheese. Then how come do you ask, are you making your own? Well, there are several reasons. Number one, this stuff is outrageously expensive so I figure it must taste incredible. Second, I've recently come across two recipes that are begging to be made and they require the Mascarpone Cheese. And third, when my friends asked what I did today I can say something cool like "I made Mascarpone Cheese". But evidently it wasn't as cool as I thought because when I told them, they looked at me like I just sprouted a second head. What do they know, they are just 'Buggles' (non-baking folk).

Ingredients:
1 quart heavy cream
½ teaspoon citric acid

Directions:

1. Have ready a heavy Dutch kettle, a slotted spoon, some cheesecloth, a strainer, and a candy thermometer.

2. Pour the cream into the kettle and set over low heat. Slowly heat the cream to 180to 190 degrees. (At 175 degrees, start to keep a close watch.) You can stir a little.When the cream is ready, remove from heat.

3. Sprinkle in the citric acid, stirring gently twice. Wait until liquid stops moving and stir gently a few more times. Cover the pot and let the curds form for 30 to 40 minutes. The curds will firm up, but may not be obviously separated from the whey.

4. Meanwhile, line a strainer with damp cheesecloth and rest the strainer over a large bowl. Pour the cream through the strainer. Drain until mascarpone is room temperature.

5. Cover the strainer, bowl and all, with plastic wrap to prevent refrigerator odors from assaulting the delicate cheese and chill for 24 hours, to finish firming the cheese.

6. The mascarpone left in the strainer will be thick and creamy and ready to use. Transfer to a bowl and peel off cheesecloth. Keep refrigerated. Use within a week.Makes 7/8 pound.