Mascarpone Cheese Italian Cheese The Real Thing Substitute Recipes

Steps:

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

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.

Steps:

• Pour whipping cream into a heavy glass bowl; submerge in water (up to the level of the cream in the bowl) in a saucepan.
• Bring water to a boil over medium-high heat until cream reaches 190 degrees (just below the boiling point - it will be very frothy and steamy), stirring frequently. I had a little trouble getting mine quite that hot, so I popped the bowl in the microwave for a few seconds.
• Keeping bowl in the water, pour in lemon juice and stir continuously until cream becomes very thick and coats the back of a spoon, about 5-10 minutes.
• Remove from heat and allow to cool for 20 minutes.
• Line a fine-mesh strainer or sieve with a coffee filter (you'll need more than one if you double the recipe) and suspend over a bowl. Pour in thickened cream.
• Once cream cools completely, move the strainer and bowl to the refrigerator. 24 hours later, peel off the coffee filter and put your finished cheese in a container. Or if you're impatient and don't mind it a bit less firm, you can remove it sooner! Makes about 6 oz.

Steps:

• Blend all three ingredients together until smooth.

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.