Used to increase acidity. use as needed. Can also be used to make Mascarpone cheese, heat 1 quart of light cream to 185 f add 1/8 tsp tartaric acid, stir for several minutes, it will slowly thicken., line a colander with two layers of buttered cheese cloth and let drain for 1 hour. Refrigerate for up to two weeks.
This product was added to our catalog on Monday 26 March, 2012.
