Best Mascarpone Cheese Substitute: Homemade Mascarpone (+More Great Alternatives!)
When you're looking for the very best mascarpone cheese substitute to use in any cooking or baking recipe, look no further! As avid fans of mascarpone, we have gathered a great collection of alternatives that will work perfectly!
Slowly heat the milk to 185-190°F (85-88°C) checking after it starts to foam (which is typically about 175°F (79°C)). Stir constantly while heating and check the temperature as the milk heats using a digital thermometer.
Hold the temperature at this range for 5 minutes, and continue stirring constantly while you also dissolve the tartaric acid in 2 tablespoons of water (and set aside).
Gently mix in the dissolved tartaric acid and stir as a small curd (that looks like Cream of Wheat) forms. Set the mixture aside and allow to cool for 5-15 minutes.
½ teaspoon tartaric acid, 2 tablespoon water
Line a colander with cheesecloth, set it over a bowl to catch the whey, then use a ladle to transfer the cooled curds into your colander. Fold the cheesecloth over the mascarpone while it drains and place in the refrigerator.
Chill for about 2 hours for the usual mascarpone consistency. Store in an airtight container in the fridge for up to 7 days.