Mascarpone Cheese Italian Cheese The Real Thing Substitute Recipes

MASCARPONE CHEESE (ITALIAN CHEESE) - THE REAL THING - SUBSTITUTE

Steps:

• Heat CREAM to 180 degrees F (82C).
• Add 1/4 t TARTARIC ACID.
• Stir for about 10-15 minutes.
• The cream should thicken with small flecks of curd.
• Using a DOUBLE layer of FINE cheesecloth in a strainer, pour off the whey and let it drain for about an hour.
• Put the strainer in a bowl and place it in the refrigerator to drain overnight (or 12 hours).
• In the morning, scoop out the cheese and put into an airtight container.
• **Tartaric Acid is available from any cheesemaking supply company and most wine making companies.
• Since at home winemaking is much more common, look in your phone book for a local winemaking supply store.
• Many wine and liquor stores carry wine making supplies and may have tartaric acid.

MASCARPONE SUBSTITUTE

Steps:

• In a medium bowl, mix together the cream cheese, cream and butter until well blended. Use in place of mascarpone in any recipe.

MASCARPONE CHEESE - MAKE YOUR OWN - SUBSTITUTE

Steps:

• CHOOSE A STAINLESS STEEL BOWL that fits inside a large saucepan without touching the bottom of the pan. Add water to the pan and place the bowl in the pan so that the bowl touches the surface of the water but still sits firmly on the rim of the pan. Remove the bowl.
• place the pan on medium heat, and bring the water to a boil. Place the cream in the bowl and place over the boiling water; Adjust the heat under the pan to medium and heat the cream, checking the temperature often with an instant-read thermometer, to 190F; stir occasionally.
• Stir in the vinegar, continuing to stir gently until the cream begins to curdle. Remove the pan from the heat, cover, and allow the curds to firm up for 10 minutes.
• Line a strainer or colander with dampened cheesecloth, napkin, or coffee filters. Set the strainer or colander over a bowl and carefully spoon the curds into the strainer. Allow the mascarpone to cool to room temperature.
• cover the strainer tightly with plastic wrap, and refrigerate for 24 hours to allow the cheese to finish draining and become firm. Store in the refrigerator in a tightly covered container. Use the mascarpone within 3-or-4 days.

MASCARPONE CHEESE SUBSTITUTE

Steps:

• Combine well and use in recipes calling for Mascarpone cheese.
• Do not substitute low fat cream cheese or sour cream.

MASCARPONE CHEESE SUBSTITUTE

Steps:

• Allow cream cheese and butter to reach room temperature.
• Beat until the butter is incorporated, add whipping cream and beat just until thoroughly blended.
• If you need to store leftover "mascarpone", keep refrigerated in tightly sealed containers filled as full as possible.
• On partly filled containers, putting a layer of plastic wrap directly on the cheese before sealing keeps it fresh longer.

MASCARPONE CHEESE - SUBSTITUTE - HOMEMADE

Steps:

• Whip regular cream cheese in a mixer, until soft.
• At a slow speed, mix in about 2 tablespoons sugar per cup of cream cheese, and fold in a touch of whipped cream for airiness.