Mascarpone Substitute (Fresh Cheese)

---------- Recipe via Meal-Master (tm) v8.02

Title: MASCARPONE SUBSTITUTE (FRESH CHEESE)
Categories: Dairy, Misc
Yield: 2 cups

-BARI HILL
Posted by MILLIE OTHMAN
2 qt Whole milk
<<<OR>>>
1 1/2 c Whipping cream; and
1/4 c Buttermilk(for whole milk
Cheese)
<<<OR>>>
2 tb Buttermilk; for cream cheese
2 qt Whole milk; or
1 1/2 c Whipping cream
1/4 c Buttermilk; (for whole milk
-cheese) or
2 tb Buttermilk (for cream
-cheese)

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* 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
with milk, 1 cup with cream. Comments: Let me add some
close relatives to your creme fraiche -- to extend
that misc. file. I just recently made use of the
mascarpone recipe that has been hanging around waiting
for ages. Dottie Cross just posted her mascarpone
recipe to me under the EAT YOUR HEART OUT-REPORT
subject. All in the family, so to speak.

Here is Bari's post: (Bari Hill (JTJX23A) SUBJECT:
R-MASCARPONE SUBSTIT Millie again, Did you take note
that this mascarpone is creme fraiche well drained? I
appreciated this recipe when I needed mascarpone
recently and my only souce was a special order on
Tuesdays only at sixteen (yes, 16) dollars a pound! So
here's to 'miscellaneous'! mm format Norma Wrenn
npxr56b

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