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William Bohannon’s Mascarpone Substitute Recipe
Recipe Type: Mascarpone Cheese Substitute
Cuisine: Italian
Author: William Bohannon
Prep time:
Cook time:
Total time:
Serves: 8
Ah, Mascarpone Cheese, it’s wonderful but sometimes hard to find and usually expensive. Here is a mascarpone cheese recipe substitute that you can use in tiramisu or other recipes requiring mascarpone cheese. You’ll find this a lot cheaper than buying mascarpone, and much easier to get the amount you may need since mascarpone is often sold in small 8oz packages.
Ingredients
  • SKIM MILK, ½ gallon
  • RENNET, 1 tablet
  • WHOLE BUTTERMILK, ½ cup whole buttermilk
  • NONFAT DRY MILK,1 1/4 cup
  • CREAM OF TARTAR, pinch
Instructions
  1. In a large microwave dish heat the milk to 170F (75C) and hold for 20 minutes, using the “Hold” function and the microwave probe attachment.
  2. Immediately stir in the other ingredients to blend.
  3. Cover with plastic wrap and let stand for 24 hours at room temperature.
  4. Drain and discard liquid from the cheese clabber.
  5. Line a colander with 2 layers of cheese cloth and turn cheese into colander.
  6. Place colander over bowl for more draining.
  7. Cover with plastic wrap and refrigerate for 36 hours.
  8. Place finished cheese into bowl use as desired.
  9. Keeps 2 weeks covered in the fridge.
  10. Makes 12 ounces
  11. Notes: The cheese only took 3 hours to make. After the Rennet tablet (crushed well) was sprinkled in the slightly cooled milk mixture, it clabbered right away (about 1 1/2 hours). I drained it in the collander then put it in the cheese cloth and wrung it dry carefully. The cheese needed several wringings with rest in between for sufficient drainage. The finished cheese resembles Feta crumble cheese but the flavor is like mild mascarpone. I put it in the food processor on high speed until it was very smooth and creamy like mascarpone. I freshened the taste with a few drops of lemon juice (store bought mascarpone contains citric acid). The cheese was not quite a smooth as the commercially whipped kind but the flavor was very good. This recipe is the closest thing to mascarpone that one can make at home with ease. A little tinkering with the proportions should yield a very good clone.

 

 

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