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
- 3 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.
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Dissolve the proper amount of tartaric acid in 1/4 cup cool, non-chlorinated water. Add to cream when specified in recipe.
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- Related Recipes
- tartaric acid
- chess pie
- muffin pans
- tiramisu cake
- cow milk
it is what it says it is!
This was my first time making cheese. The instructions on cheesemaking.com made me confident to go full-tilt. I made chevre from 3 gallons of goat milk and mascarpone from 1 gallon of store-bought homogenized whole cow milk with this Tartaric Acid. It was so easy, but I had a lot, so I looked for recipes. Then I used them to make the best cheese pie and mini-cheesecakes in muffin pans I've ever had. I even used some whey in the batter. I shared with friends and everybody raved about them. They also freeze well. I'm so happy that I will never throw out milk again and now my friends are giving me their out-dated milk to make more cheesecake. They are urging me to package and sell it. I feel like a successful homesteader now.
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.