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.



you can make a good sub. w/

1 lb Ricotta cheese
1T confectioners sugar (powdered)
2-5T heavy cream
blend all in a food processor until creamy/smooth,
+|- the sugar and cream to taste.


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