sf wrote:

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

I get it at a winemaking supply place in Berkeley

http://www.oakbarrel.com/

--
Reg