Music like mascarpone

Mascarpone (, US also , Italian: [maskarˈpoːne]) is an Italian soft cheese made from cream and resembling cream cheese, that is coagulated by the addition of acidic substances such as lemon juice, vinegar, or citric acid. It is recognized in Italy as a prodotto agroalimentare tradizionale (PAT) ("traditional agri-food product").

After denaturation of the cream, the whey is removed without pressing or aging. Mascarpone also may be made using cream and the residual tartaric acid from the bottom or sides of barreled wine.

The traditional method is to use lemon juice at the rate of three tablespoons per pint of heated heavy cream. The cream is allowed to cool to room temperature before it is poured into a cheese cloth-lined colander, set into a shallow pan or dish, and chilled and strained for one to two days.