Mascarpone Cheese

Mascarpone cheese is used in various Italian pastries and desserts. It also tastes great on a piece of toast with sprinkled sugar!


1 qt Light Cream (940ml)

1/4 teaspoon Tartaric Acid** (5ml)

  1. Heat 1 qt of LIGHT CREAM to 180°F (82°C)
  2. Add 1/4 teaspoon TARTARIC ACID
  3. Stir for about 10-15 minutes
  4. The cream should thicken with small flecks of curd.
  5. Using a DOUBLE layer of FINE cheesecloth in a strainer, pour off the whey and let it drain for about an hour.
  6. Put the strainer in a bowl and place it in the refrigerator to drain overnight (or 12 hours).
  7. In the morning, scoop out the cheese and put into an airtight container.

** Tartaric Acid is available from any cheese making supply company and most wine making companies. Since at home winemaking is much more common, look in your phone book for a local winemaking supply store. Many wine and liquor stores carry wine making supplies and may have tartaric acid.

Queso Blanco

This is by far the easiest cheese to make. Called Queso Blanco in the Spanish speaking (it means “white cheese”) world. It can be eaten strait or mixed in with various dishes. Try it in your lasagne recipes instead of Ricotta or in addition to it. Yum!


1 Gallon Whole Milk (3.78L)

1/4 Cup White Vinegar (60ml)

  1. Heat milk to 180°F (82°C) stirring constantly. Be careful not to burn the milk.
  2. While mixing with a whisk, slowly add the white vinegar. You will notice the milk begins to curdle.
  3. Keep stirring for 10-15 minutes.
  4. Line a colander with fine cheesecloth.
  5. Pour the curdled milk through the colander.
  6. Allow the curds to cool for about 20 minutes.
  7. Tie the four corners of the cheese cloth together and hang it to drain for about 5 – 7 hours (until it stops dripping).
  8. The solidified cheese can be broken apart and salted to taste or kept unsalted.

The juice of 3-5 lemons may also be used in substitute or addition to the vinegar. The resulting cheese will have a much more tangy flavour.