mascarpone substitute?

Question

i cant find mascarpone anyone know of a substitute

thanks for the replies

Answer 1

you can use cream cheese it has about the same firmness as mascarpone though it won't have the same acidity and have a different flavor but it should work well as a substitute.

Answer 2

Mascapone Substitute

Answer 3

Use the "freshest, best-quality" cream cheese you can find
Mix equal amounts of cream cheese and sour cream
Mix 1/2 pound of ricotta cheese with 1 cup of heavy cream in a food processor until it forms a homogeneous cream (this substitutes for about 1 pound of mascarpone)

Why not have a Tiramisù party and see which alternative you like best?


Mascarpone Cheese

What It Is, How It's Made, How You Can Make It
Substitutions, Where To Get It, Area Sources Wanted!
Mascarpone is a triple-creme cheese, made from a generally low-fat (25%) content fresh cream. It's made from the milk of cows that have been fed special grasses filled with fresh herbs and flowers – a special diet that creates a unique taste often described as "fresh and delicious."

Mascarpone is used in regional dishes of Lombardy, where it is a specialty. It generally is used alone (sometimes a bit of sugar is added) or in zabaglione. Milky-white in color, it is a thick cream that is easily spread. When fresh, it smells like milk and cream, and often is used in place of butter to thicken and enrich rissoti.

The cheese apparently originated in the area between Lodi and Abbiategrasso, west and south of Milan, probably in the late-16th or early-17th century. Some say the name came from "mas que bueno" (Spanish for "better than good"), although this may only have been a judgement made by a Spanish official when Lombardy was dominated by Spain. It also may have come from "mascarpa," a milk produce made from the whey of stracchino or aged cheese.

Or, it may come from "mascarpia," the local dialect for ricotta, since both cheeses are made by a virtually identical process. The thought then, is that mascarpone originated as a by-product from other cheeses.

Originally, it was produced in autumn and winter for immediate consumption. Generally, the cheese is sold right after processing and should be used immediately. If refrigerated, it will last about a week.


ALERT! In September 1996, the US Food and Drug Administration issued a warning not to eat mascarpone sold under the Giglio, Parmalat and Sol di Valley brand names because of possible contamination by Clostridium Botulinum. Consumers were warned not to use the product for any purpose even it didn't look or smell spoiled. The Italian Ministry of Health had notified the FDA that these brands had been linked to one death and at least three other cases of botulism in Italy, causing their recall there. Some of the product may have been exported to the US.
How Mascarpone Is Made
The cow's milk is allowed to stand, and after rising naturally to the milk surface, the cream is skimmed off, poured into metal containers, and heated in a double boiler. Once it reaches 185 degrees Fahrenheit (85 Celcius), tartaric acid blended in water is added; the mixture thickens shortly, becoming very dense.

It is allowed to rest refrigerated for 12 hours in special containers, where the whey separates. The mascarpone (minus the whey) is placed in cloth bags and allowed to further purge its whey for 24 additional hours.

Answer 4

mascarpone = mascherpone = Italian cream cheese Pronunciation: mas-car-POH-nay Notes: A key ingredient in tiramisu and zabaglione, mascarpone is velvety soft, slightly acidic, and expensive. Although Italian in origin, the name is said to come from the Spanish mas que bueno, "better than good." It's usually sold in tubs. Use it soon after you purchase it since it's highly perishable. Substitutes: Blend 8 ounces softened cream cheese with 1/4 cup whipping cream. OR Blend 8 ounces softened cream cheese with 1/4 cup butter and 1/4 cup cream OR Blend 8 ounces softened cream cheese with 1/8 cup whipping cream and 1/8 cup sour cream. OR Whip ricotta cheese in a blender until smooth (lower in fat)

Answer 5

First of all you need to knwo wat Mascarpone is!!! The taste won't be the same but any soft white cheese could be used in ti's place.

Mascarpone - Hailing from Italy's Lombardy region, mascarpone is a buttery-rich double-cream to triple-cream cheese made from cow's milk. It's ivory-colored, soft and delicate, and ranges in texture from that of a light clotted cream to that of room-temperature butter. It's versatile enough to be blended with other flavors and is sometimes sold sweetened with fruit. In Italy's Friuli region a favorite blend is mascarpone mixed with anchovies, mustard and spices. But in truth, this delicately flavored cheese needs little embellishment other than being topped with fruit.

Answer 6

"Sometimes, it's a lot easier just to substitute. Tiramisu creators have used ricotta or cottage cheese as successful substitutes by whipping the cheese until it is smooth."

Answer 7

Laughing cow cream cheese.

Answer 8

Definitely just use some cream cheese

Answer 9

Depends - what are you trying to make? Sweet or savoury?

Answer 10

how about plain cream cheese?