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.
Other sources have created their own substitutions. In the Epicurean Chef's Forum, "Kim" posted the following: "I found a substitution that worked okay is 8 ounces of softened cream cheese, plus 3 tablespoons of sour cream, plus 2 tablespoons of heavy cream (liquid, not whipped).
In "The Cook's Thesaurus," the following are suggested: (1) Blend 8 ounces softened cream cheese with 1/4 cup whipping cream, or (2) blend 8 ounces softened cream cheese with 1 tablespoon cream or butter or milk, or (3) Blend 6 ounces softened cream cheese with 1/4 cup butter and 1/4 cup cream (or Montrachet).
vivienne98 : 2007-12-17#27
回复: 请教一下：哪里有卖MASCAPONE的
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.
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.
Nutritional Information: Mascarpone has 453 calories for each 100 grams (3-1/2 oz.) and a relatively high fat content of 47%. It contains very little protein.
How YOU Can Make Mascarpone
For those who wish to create their own mascarpone, there are several ways to go about it.
In the Prodigy Guest Chefs Cookbook, Nick Malgieri posts this recipe for making 1 pound of mascarpone. You will need 1 quart whipping cream (not ultra pasteurized) and 1 tablespoon white wine vinegar (or lemon juice).
Choose a stainless steel bowl that fits inside a large saucepan without touching the bottom of the pan.
Add water to the pan and place the bowl in the pan so that the bowl touches the surface of the water but still sits firmly on the rim of the pan.
Remove the bowl, place the pan on medium heat, and bring the water to a boil.
Place the cream in the bowl and place over the boiling water.
Adjust the heat under the pan to medium, and heat the cream, checking the temperature often with an instant-read thermometer, to 190 degrees Fahrenheit, stirring occasionally.
Stir in the vinegar, continuing to stir gently until the cream begins to curdle.
Remove the pan from the heat, cover, and allow the curds to firm up for 10 minutes.
Line a strainer or colander with dampened cheesecloth, napkin, or coffee filters.
Set the curds into the strainer.
Allow the mascarpone to cool to room temperature, cover the strainer tightly with plastic wrap.
Refrigerate for 24 hours to allow the cheese to finish draining and become firm.
Store in the refrigerator in a tightly covered container.
Use within 3 to 4 days.
貌似烤箱已好的说！嘿嘿！
。Price chopper是你们门口的那家么？8$,是做好的cake，还是cheese？
这个样子啊？
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