Mascarpone, a tale of failure.

Dear readers,

I have failed you, I've failed myself, and I failed the nice lady who taught us how to make mascarpone at the Cascade People's Center. I will spare you my excuses, since I know you don't care that I couldn't find the 1 1/2 to 2 hours it would have taken me to go to Kirkland from Snoqualmie during lunch in order to pick up the tartaric acid I needed for the recipe. It was poor judgment on my part to think that the alternative recipe I found on this site  that uses white wine vinegar in lieu of the C₄H₆O₆ that the recipe called for would work out like expected.

_{Things started out so well, and I had high hopes for the finished product. I searched incessantly for cream that had not been ultra-pasteurized, and paid out the bum for it at PCC. I used a double boiler to prevent scalding or burning the milk. I stirred like crazy, standing in front of the worst stove in the world for 2 hours hoping that curds would magically materialize, but alas, it was not meant to be.}    

_{In short, I tried my best to make things work, but in the end I was left with a with a funky cream cheese-like mixture that never really separated in to curds / whey.} 

_{I didn't bother with pictures of the finished product, but I'm determined to try again next week. Don't worry, dear readers, you'll be the first to know how it goes.}