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Mascarpone Cheese
Substitute
Recipe
Recipe from
The Recipe Source
Recipe Notes:
Whole milk produces a luscious light cheese. The tangy
flavor is ideal with a sprinkling of chopped chives or seasoned pepper
on appetizer crackers, or with toast and berry jam for breakfast.
Whipping cream makes a velvety, cool tasting cheese comparable o the
Italian mascarpone. Serve it as you would the whole-milk cheese. Both
cheeses will keep in the fridge for as long as 5 days
I N G R E D I E N T S
2 quart Whole milk
=OR=
1 1/2 cup whipping cream; and
1/4 cup buttermilk (for whole milk cheese)
=OR=
2 tablespoons buttermilk; for cream cheese
2 quart whole milk or
1 1/2 cup whipping cream
1/4 cup buttermilk (for whole milk -cheese) or
2 tablespoons buttermilk (for cream cheese)
I N S T R U C T I O N S
In a pan over medium heat, warm milk or cream to lukewarm (90-100
degrees) and pour into a bowl. Stir in buttermilk, cover and let stand
at room temperature for 24-48 hours until a soft curd is formed (mixture
will look like soft yogurt). Curd
forms faster on hot days than cool ones.
Line a colander with clean muslin cloth that has been dipped
in cold water and wrung dry; set in sink. Pour curd into colander and
drain for about 10 minutes. Fold cloth over curd. Set colander on a rack
in a rimmed pan (for the milk curd, leave at least 1" between rack and
pan bottom to allow for drained liquid.) Make whole unit airtight,
covering with clear plastic film, and refrigerate to drain for 36-48
hours.
Makes 2 cups if using milk and 1 cup if using cream.
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More Cheese Making
Recipes
Select from our
extensive list of recipes for making cheese at home or visit our main
Home Cheese Making page.
Blue Cheeses
Brie
Cheddar / Colby
Chevre / Fromage Blanc
Cottage / Farmer
Cream Cheese
Dessert Cheese
Feta
Halloumi Cheese
Gouda
Mascarpone
Monterey Jack
Mozzarella / String
Parmesan / Romano
Queso Fresco / Blanco
Ricotta
Sour Cream / Quark
Yogurt / Yogurt Cheeses
Miscellaneous Cheeses
Home Cheese Making Book by Ricki Carroll
Home Cheese Making: Recipes for
75 Homemade Cheeses, by Ricki Carroll. The classic home cheese making primer
has been updated and revised to reflect the increased interest in artisanal-quality
cheeses and the availability of cheese making supplies and equipment. This
is "the" first cheese making book you should buy.
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