"Reg" > wrote in message
. ..
> 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.

What a strange recipe. But then I've never made cheese! I wonder why it's
so expensive to buy.

elaine