Cheese, Cheese, Cheese - is cheese a good thing or what? Mascarpone is a relatively easy cheese to make. Although I must admit the first time out of the box was a failure - the curds did not form. I think I heated the heavy cream too high. But I decided to try again and YUM! is all I can say. All you need to buy is the tartaric acid. I bought mine here . It is pretty cheap and you only use a little so it will last a long time. It says to store it in a cool dry place so I'm storing mine in the refrigerator. Macarpone 1 quart heavy cream (or half and half) 1/4 t tartaric acid In a double-boiler (don't worry if you don't have one-you can use a metal bowl placed over a pot of boiling water) heat the cream to 185 degrees. Stir occasionally-especially the sides as they tend to be hotter. Shut off heat. Add tartaric acid and gently stir for about a minute. The cream will begin to look curdled. Remove bowl from heat and let rest for 30 minutes. Meanwhile set up ...