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 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 RECIPE

Steps:

• Mix all ingredients together (it helps if cream cheese is room temperature) and chill. Sugar is optional, but adds the perfect hint of sweetness.
• Use as desired.

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 - 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.