On Fri, 05 Jan 2007 19:51:23 GMT, Reg > wrote:

>elaine wrote:
>
>> Could I substitute something else for this. It's very expensive!
>>
>> Oh, it is a topping for a soup.
>>
>
>It is expensive to buy, but not if you make it. Here's a
>recipe. IIRC Bob Pastorio uses citric acid instead
>of tartaric, which is easier to find.
>
>Mascarpone
>
>1 Q light cream or half & half
>1/4 t tartaric acid
>
>Heat cream to 180-185 F, remove from heat.
>add tartaric acid. If cheese does
>not coagulate add a bit more. Too much will make it grainy.
>
>Drain using cheesecloth or coffee filter. Keeps for up to
>one week.


Where does one find tartaric acid? I use cream of tartar which is a
common dirivitive.

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