What to replace mascarpone?
Mascarpone cheese began to be produced at the end of the 16th and early 17th centuries in the Italian region of Lombardy. Thanks to 75% of fat and creamy consistency, it is ideal for making desserts and cheesecakes. Since mascarpone cheese may simply not be on the shelves of stores or its price will be high, you can replace this cheese yourself at home, to make it yourself.
In the traditional recipe used cream from cow's milk (or buffalo milk), wine vinegar and tartaric acid. Sometimes lemon juice was added for better coagulability. His cooking at home is similar to cooking homemade cottage cheese. But since the composition is different, a different product is obtained. After the cream is rolled up, they are heated, then cooled and placed in flax bags in a cool place so that whey separates from the product. They say that mascarpone is only conditionally cheese, since they do not use enzymes and ferments for clotting.
What to replace mascarpone cheese: options
There are several recipes that use tasty and healthy, as well as cheaper ingredients. You can make similar cream cheese for use in desserts and making cheesecakes, including tiramisu.
- You will need yolks, milk, sugar, 10% cream, fatty whipped cream (about 35%) and ricotta cheese. Preparation: Mix the milk with the yolks and sugar and cook for 3 minutes. After that add ricotta cheese and whipped cream to the pan. Boil until smooth. Optionally, you can additionally beat.
- To make another analogue of mascarpone cheese, you will need to mix cream cheese, heavy cream, and good quality butter. If you want the cheese to be more creamy, take a sweet cream butter, if you need a more salty cheese - sour cream. Keep in mind that sour cream oil can vary in degree of salinity.
- You can also take a fat cottage cheese. Best of all, of course, use the home. It must be whipped together with a heavy cream (fat content of more than 35%). Then you will get not only delicious, but also a useful analogue of cheese. Add sugar or salt - you decide.
- Philadelphia cheese is sometimes used instead of mascarpone.Despite the fact that it can be more often found in stores, dessert may not be the cheapest. But if you are too lazy to cook, but there is no Mascarpone, feel free to take Philadelphia;
- Perhaps the cheapest way to make an analogue of mascarpone cheese is to beat fat cream (from 20% fat) with fat milk (from 5%). In desserts, such an analogue of cheese will look, of course, not like the classic mascarpone, but as its worthy replacement.
Mascarpone recipe at home
But making mascarpone at home is not at all difficult. Of course, the recipe will be a little non-traditional, but the cheese from this recipe more than others will be similar to the cheese we need.
You will need:
- cream (from 25% fat) - 0.5 liters;
- juice of half a lemon.
- Pour the cream into a metal saucepan and heat them for 10-12 minutes over low heat, stirring from time to time. The temperature should end up at about 75 degrees.
- After the cream warms up, add lemon juice and heat for the next 5-7 minutes, stirring constantly.
- When the cream starts to turn off, remove from the heat and put the pan to cool.
- Pour the cooled cream into a colander, but pre-coat it with about seven layers of gauze.
- After about 3 hours, when all the serum is drained, the home mascarpone will be waiting for you.
You can use it immediately or put it in a clean container and keep it closed in the refrigerator for several days. Optionally, if you make cheese not for dessert, but, for example, for sandwiches, you can add chopped greens or nuts.