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Last night I attended a Seattle Free School class about making your own mascarpone cheese, and then how to make tiramisu with the cheese. And let me tell you, homemade mascarpone is much better than the stuff in the store. Not to mention much easier and inexpensive. Seriously, it’ll knock your socks off at how easy it is to make. The recipe below is the one I got last night at the class.
Photo by Maciej Lebkowski.
Mascarpone
- 1 quart cream
- 1 quart half-and-half
- 1/8-1/4 teaspoon tartaric acid (not cream of tartar)
