In article >, "Loki"
> wrote:

> Does anyone have experience with making their mascarpone? The recipes
> on the net vary so much in quantites of tartaric acid to cream. I'd
> also love it in metric if possible. :-)

> P.S. I haven't found a cheese newsgroup.

Try at rec.food.cooking or alt.cooking-chat?
--
-Barb, <www.jamlady.eboard.com> Sam I Am updated 5/16/04.