"Creamy mascarpone cheese can be made at home with ease. Use it in your favorite Italian recipes or enjoy on toast with jam. Enjoy immediately or place the finished cheese in a covered container and refrigerate for up to 2 weeks."
Pour cream into a double boiler fitted with a thermometer. Heat cream until the thermometer reads 185 degrees F (85 degrees C), about 10 minutes. Add tartaric acid; cook, stirring constantly, until cream thickens and curds start to form, about 5 minutes
Scoop curds into a sieve lined with several layers of cheesecloth using a slotted spoon. Fold the edges of the cheesecloth over the curds and let drain over a bowl at room temperature, about 1 hour.