MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: MASCARPONE
  Categories: Italian, Cheese/eggs, Malgieri
       Yield: 1 servings
  
       1 qt Whipping cream
            -(not ultra pasteurized)
       1 tb White wine vinegar
            -=OR=- Lemon juice
  
   Makes About 1 Pound
   
   CHOOSE A STAINLESS STEEL BOWL that fits inside a large saucepan
   without touching the bottom of the pan. Add water to the pan and
   place the bowl in the pan so that the bowl touches the surface of the
   water but still sits firmly on the rim of the pan. Remove the bowl,
   place the pan on medium heat, and bring the water to a boil. Place
   the cream in the bowl and place over the boiling water. Adjust the
   heat under the pan to medium and heat the cream, checking the
   temperature often with an instant-read thermometer, to 190F; stir
   occasionally. Stir in the vinegar, continuing to stir gently until
   the cream begins to curdle. Remove the pan from the heat, cover, and
   allow the curds to firm up for 10 minutes. Line a strainer or
   colander with dampened cheesecloth, napkin, or coffee filters. Set
   the strainer or colander over a bowl and carefully spoon the curds
   into the strainer. Allow the mascarpone to cool to room temperature,
   cover the strainer tightly with plastic wrap, and refrigerate for 24
   hours to allow the cheese to finish draining and become firm. Store
   in the refrigerator in a tightly covered container. Use the
   mascarpone within 3-or-4 days.
   
   NICK MALGIERI - PRODIGY GUEST CHEFS COOKBOOK
  
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