Tartaric Acid is used to make Mascarpone, an Italian soft cheese with a rich velvety texture and sweet delicate flavor. Mascarpone can be enjoyed with fruit and cakes as well as in many other desserts.
- Food grade tartaric acid
- 4 oz tartaric acid
Store in a cool, dry location
New England Cheesemaking Supply Company
We purchase this product Certified Kosher OU. Then package into various sizes, without Kosher supervision, which voids Kosher certification. We are not, nor do we make any representation to be, under kosher certification.
|Yes||No||Allergens||Description Of Components|
Dissolve the proper amount of tartaric acid in 1/4 cup cool, non-chlorinated water. Add to cream when specified in recipe.
- Q & A
- Related Recipes
I used the tartaric acid to make mascarpone, then used the mascarpone cheese to make a tiramisu cake. It was absolutely delicious!
I used this to make Mascarpone and was very pleased with the results. I used my E81 Yogurt Maker instead of the Butter Muslin and it worked wonderfully and is so easy to clean.
Makes Fabulous Mascarpone
My son makes the best tiramisu and I make the mascarpone with tartaric acid and Calcium Chloride. It makes the creamy mascarpone and the best tiramisu and cost less than mascarpone you buy in the store and no preserveatives.
Tartness for ginger beer!
Yes, there is more than one use for this ingredient :) A small amount added to fresh ginger beer gives the finished product a nice tang.