Here are two recipes for a substitute for mascarpone cheese. The 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.
Alternately, the whipping cream version makes a velvety, cool tasting cheese comparable to 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
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
Make Mascarpone Cheese Recipe - This is a recipe for making the real cheese, not just a substitute. You only need some basic supplies, cream, tartaric acid, cheesecloth and a strainer.