Mascarpone

The mascarpone has a fairly long process and requires a warm, dry environment and cleaned in which drip.

Take 100 cl of cream and cook in a Bain-Marie until reaching a temperature of 80 degrees.

Remove from heat and add 1 g of tartaric acid (which you can get at the pharmacy) and stir a few minutes with a wooden spoon.

Pour the mixture on a trellis of cane or straw covered with a piece of clean cloth.

Let it drip this way for twelve hours.

After this time, with a spoon, remove from the quantity of dough about 100-150 g and always coil them into clean gauze.

Put these parcels in the fridge for 12 hours and you can taste it.