HELP!!!!! I am in cheese he..!

[meekoct]

can SOMEBODY tell me what I am doing wrong? I am trying to make mascarpone cheese. I did everything it said to do. Heavy cream.... heat to 180, and then add 1/2 tsp tartaric acid! It says it is supposed to curdle/coagulate, and it is not. I have added more TA, and still ...nothing.

What am I doing wrong?

[panini]

Are you making a slurry or disolving the acid in water before adding?

[Greg]

You could also try lemon or lime juice, about 2.5 fluid oz per half gallon. Take the pan off the heat after you hit 180, then gently stir it in.

[meekoct]

I did bring it to 180, tried the lemon juice, did not make a slurry, the direction did not say to make a slurry.

[Culprit]

Originally Posted by meekoct

I did bring it to 180, tried the lemon juice, did not make a slurry, the direction did not say to make a slurry.

Never having made mascarpone I did some research. Found LOTS of recipes but only ONE (which explains how it is made rather than offering a clear-cut recipe) that spoke to the issue of making a slurry.
"Once it reaches 185 degrees F, tartaric acid blended with water is added..."
Thanks for bringing this issue to the thread. I'll note it in my recipe library.
I also found a variation in temperature recommendations, ranging from 180F to 190F, and for the avoidance of using cookware other than a stainless steel double boiler.

[meekoct]

I will try it, although I have already invested enough money in the cream, I might just add the slurry to the existing batch. If it comes out at any time... it is really great to be able to make your own!

[panini]

meekoct,
I would get in the habit of disolving the tartaric acid before adding it to anything. I loosly use the term slurry, but I think it needs to be disolved. You can even bring a small amount of water to a boil and just mix in enough water to disolve. Don't use too much water.
Good luck
Absolutely should be using SS
pan
Also, sonme of the moo moos used for this cheese are feed really wonderful airomatic feeds.