Not every fatty cottage cheese can boast of such a delicate creamy texture. But the Italian curd cheese mascarpone is an exception to the rule, created on the basis of heavy cream.

The true homeland of the production of tender mascarpone cheese is the Italian province of Lombardy (more precisely, the southwestern part of Milan). It was here that cheesemakers found direct use for those cream that remained after the evening milk sludge and had to be skimmed before the famous extra-hard Parmesan was to be prepared from it. The skimmed cream was fermented with citric or acetic acid, heated, and this is how the world famous curd mascarpone cheese was obtained.

Mascarpone is a soft cheese with a very high fat content ranging from 60 to 75 percent. The resulting cheese is the main ingredient in famous Italian recipes such as tiramisu and cheesecakes.

The texture of the cheese ranges from smooth, creamy, without grains, to buttery depending on how it is cooked. Outwardly, mascarpone looks like well-whipped cream, from which butter is to be made.

If the cheese is made in compliance with all standards, then its color should vary from white to cream. The taste should be soft milky with a flavor characteristic of fatty milk.

By the way, undergoing gentle heat treatment, it retains all the properties of fresh milk, has no preservatives and is not salted at all. Rennet is also not used in production.

Mascarpone cheese composition

Many cheeses, which are completely different from cottage cheese, cannot boast of such a greasy buttery taste, as well as a huge amount of chemical components useful for the body. This type of cheese contains:

Carbohydrates;

Essential amino acids (the largest amount is antioxidant tryptophan);

Vitamin A;

Vitamins of group B (in particular, it contains the daily rate of niacin);

Ascorbic acid (vitamin C);

Phylloquinoan (hematopoietic vitamin K);

Important minerals such as potassium, calcium and phosphorus.

The amount of fat in it can go up to 50 percent, 3 percent protein and 5 percent carbohydrates. With such a fat content, it cannot be a low-calorie product. Therefore, the calorie content of such a soft cheese delicacy is quite large and amounts to 412 kilocalories per 100 grams of product.

Why mascarpone cheese is useful

The beneficial properties of Italian cream cheese, which is not at all like curd mass, are invaluable.

True, there is a certain list of the most striking qualities, which includes:

• Decrease in the level of increased irritability;
• Normalization of mood (you can avoid sharp changes in it);
• Getting rid of insomnia;
• Effective fight against depressive conditions;
• Preventing the negative effects of stress on the body;
• Strengthening the immune system;
• Stimulation of active hematopoiesis;
• Protection from the negative impact of a polluted environment;
• Removal of pain in arthritis and arthrosis;
• Strengthening the skeletal system;
• Formation and adjustment of the work of ligaments and muscles;
• Giving elasticity to blood vessels;
• Lowering blood cholesterol levels;
• Strengthening the heart muscle.

Contraindications

Due to its high fat content (despite its exceptional naturalness), mascarpone has a fairly wide range of contraindications for direct use. Among them it is necessary to highlight:

Mascarpone cheese with what and where it is used

Mascarpone has a soft, delicate structure, which is why many culinary experts call it creamy butter cheese.

Naturally, it can be easily spread on a cake or a slice of bread. They add it to soups, dumplings, risottos, sometimes replacing butter with them in baked goods.

Mascarpone cheese can be used:

• In tiramisu or as a filling for desserts such as tarts and cheesecakes. The rich soft creamy flavor of the cheese is an important property for these dishes.
• In pasta sauces.
• For thickening and adding rich flavors to dishes such as soups or risottos.
• Instead of butter or margarine. The advantage of this substitution is the lower fat content of mascarpone compared to butter or margarine.
• As a dessert, like whipped cream, served with fruits and berries.
• Can be frozen like ice cream, replacing the cream in the recipe with it.

How to make mascarpone cheese at home

Cream is used to make the cheese, not milk. This is a cheese that every housewife can make. No special cheese rennet is used for its preparation. All it takes is cream, citric acid, or vinegar. But first, let's look at the technology for making cheese in his homeland - Italy.

• Fresh cream;
• They added a certain amount of tartaric acid (or rather, white wine) or lemon juice;
• Then all this mass was heated, but it was not brought to a boil;
• Then it was placed in small linen bags and hung to drain the whey.

The result was a creamy "cottage cheese" (this is how the word "mascarpone" is translated), which had to be consumed within a maximum of 24 hours.

Today, in dairy factories, everything is simpler:

• The cream is heated, but not boiled, along with a certain amount of citric acid;
• The serum is draining;
• The resulting curd mass is mixed and packed in a vacuum plastic bag of 80-500 grams.

Homemade cheese production works the same way. The cream, to which citric acid is added, is heated to a temperature of 85 degrees. At this temperature, they ferment, forming a curd mass. Now you need to separate the curd from the whey. The resulting curd mass in gauze is placed in the refrigerator for 12 hours.

How to replace mascarpone cheese

A similar substitute in recipes for mascarpone cheese can be ricotta cheese, which is made from cow's milk or creamy soft cheese.

How to store mascarpone cheese

Mascarpone cheese is a fast perishable product. Therefore, you only need to store it in the refrigerator. After opening the vacuum package, it is better to use it immediately. Shelf life in the refrigerator is no more than three days. Then the cheese begins to flake and spoil.

Mascarpone is an Italian cream cheese. The main ingredient is cream with a high percentage of fat. The texture is reminiscent of soft whipped cottage cheese or thick country sour cream. This product is very high in calories, as it contains 75% fat. Its taste is creamy and very delicate, and its consistency is similar to cream. This cheese is often used in the preparation of pastries: desserts, cakes, pastries, etc.

Properties of mascarpone

It is very nutritious and healthy: it contains vitamins of groups A, B, C, K, PP, calcium, potassium, phosphorus, etc. In addition, as a milk derivative, it contains complete proteins and amino acids necessary for the body. Thanks to saturation, it improves the functioning of the cardiovascular system, helps to strengthen the immune system and the nervous system, helps fight depression and irritability, strengthens bones, and also improves growth and promotes muscle development.

The harmful properties of the product include high calorie content. Therefore, excessive consumption of this cheese can lead to high cholesterol levels and obesity, which is why housewives often think about how to replace mascarpone. In addition, because of its composition, this cheese is not recommended for people suffering from milk intolerance, with a weak liver and diseases of the intestinal tract, as well as for children under three years old.

Where is mascarpone cheese used?

It is a multifunctional product:

• It can be smeared on bread instead of butter - the taste of the sandwich will only get better. At the same time, cheese contains several times fewer calories than butter, and is suitable for those who want to get rid of extra pounds.
• It can be used to make a delicious, delicate sauce.

• If you mix and berries, you get a wonderful dessert.
• It can be mixed with liquor and chocolate. This will make a special treat.
• Mascarpone is one of the main ingredients for making curd casseroles and tiramisu.

The most common way to use it is in confectionery. But finding it in the store is difficult, and it is not cheap. This fact stops many novice cooks from preparing interesting new dishes. In this regard, the question arises as to whether it can be replaced with something. Therefore, it is worth considering mascarpone cheese: what it is and how to replace it in various dishes.

Mascarpone: what is it and how to replace it?

Before talking about how to replace mascarpone cheese in various dishes, you should take a closer look at the composition of the product. The main ingredient, as mentioned above, is cream with a fat content of at least 20%. Acid and lemon juice are added to them. Therefore, the product has a velvety, rich taste.

Mascarpone is used in the preparation of sauces, casseroles, added to pasta and risotto, but the most common use is desserts. Since this delicacy is very fatty and high-calorie, when preparing main dishes and desserts, housewives often try to replace it with something. You can use lower-calorie, low-fat foods for casseroles, pasta, or icing, but this won't work with desserts. This raises the question of how to replace mascarpone cheese so that the consistency and taste of the dish are preserved. Consider options for replacing this product with other options derived from milk.

Alternatives to mascarpone

To replace this cheese in cream for a cake or other dessert, you can use your own creamy mixture. To do this, take 150 g of cream cheese, a quarter cup of twenty percent cream and 2 tablespoons of butter. In this case, cheese and butter should be at room temperature. Beat the cream well with a whisk or blender, add butter and cheese carefully mashed with a fork. Mix all ingredients until a light, airy homogeneous mass is obtained.

To replace mascarpone in other dishes (for example, pasta, risotto, soups, etc.), you can use less fatty and high-calorie substitutes:

• you can put soft low-fat cottage cheese in lasagne or pasta;
• in soup, salad or risotto - fat-free sour cream;
• in the glaze - low-calorie cream cheese;
• in the sauce - thick low-calorie yogurt without additives.

Ricotta instead of mascarpone

Another famous Italian tender cheese is ricotta. Therefore, many are wondering if ricotta can be used instead of mascarpone. Can. It is ideal as an alternative as it has the same properties: similar consistency, mild flavor and light texture.

For a complete replacement, you will need 150 g of ricotta cheese and 200 ml of twenty percent cream (higher). Put both ingredients in a container and mix with a blender or food processor until a homogeneous mixture is obtained, and then beat until a light, airy mass is obtained. In this case, you need to use this mixture immediately, otherwise it will lose its properties.

How to replace mascarpone in tiramisu?

The Italian dessert tiramisu is famous all over the world. Therefore, every self-respecting housewife wants to pamper herself and her loved ones with this delicacy at least once. One of the most important ingredients in tiramisu is mascarpone cheese, which is sometimes difficult to find in the store. But there are two common options than replacing mascarpone with tiramisu.

An alternative to this cheese would be plain fat cottage cheese or a mixture of cottage cheese and cream. And it will be even tastier if you mix cottage cheese, cream, butter and milk.

Also, mascarpone can be replaced with regular sour cream. To do this, you need to pour it into a canvas bag and leave it overnight. To get a pound of finished product, you need one kilogram of sour cream.

If you still want to add mascarpone to the dish, but it is not in stores, you can make this cheese yourself.

How to make mascarpone?

The most common are two ways to make your own product.

Take cream with a fat content of at least 20% and lemon juice at the rate of a spoonful of juice in a glass of cream. Heat the cream to 90 ° C in a water bath, then add lemon juice there, stir. Pour the resulting mixture into a container (plastic or stainless steel), cover with gauze, then leave for 12 hours at room temperature. Drain the resulting liquid, and transfer the thick to a sieve covered with gauze. Remove the sieve for 24 hours in the refrigerator, placing some container under it so that the remaining moisture drains out. Put the prepared cheese into a container with a resealable lid. Put the product in the refrigerator. Consume within three to five days.

Take sour cream or a mixture of sour cream with kefir and hang in gauze for a day. The cheese will be ready when all the liquid has drained and the remaining mass is harder.

Fans of Italian desserts and simply delicious dishes should not limit themselves just because one of the main ingredients is difficult to find in the store, or it is very high in calories. Mascarpone can be easily replaced with a lower-calorie ingredient, or if this is not possible, with another milk-derived product of appropriate fat content. The taste of the dish will remain the same excellent!

Mascarpone is an unusually delicate cheese made on the basis of cream. It is widely used to create many delicious desserts, as well as as a main ingredient in dressings and sauces for seafood salads. If the hostess has conceived to please the household with sophisticated tiramisu, but did not buy such a cheese, she will have to think carefully about how to find a worthy alternative to it. To come up with something to replace mascarpone with tiramisu is not an easy task, but it can be solved.

The legend of the origin of the dessert

Many residents of our country liked the Italian dessert called tiramisu. Its cost in confectionery stores is quite high, so many skilled hostesses have gotten used to creating it at home with

This cheese has a mild creamy taste, and its consistency is more similar to cream. Such an unusual product was first made in the northern region of Italy ⎼ Lombardy. His official date of birth, according to many scientists, is the middle of the 17th century, although it is difficult to imagine that thrifty Italians did not think of saving cream for the winter, turning it into cheese, much earlier.

Some modern historians believe that the name of this cheese comes from the phrase mas que bueno. It literally translates from Spanish as: more than just good. But many Italians believe it comes from the local name for riccot cheese ⎼ mascarpia, since

Originally, mascarpone was made from cream from black buffalo milk and lemon juice. But today their milk yield is mainly used to create another Italian hit - and mascarpone is made from the milk of Alpine cows.

On a note! This cream cheese contains vitamins of groups A, B, C, K, PP, calcium, potassium, phosphorus, complete proteins and amino acids necessary for the body.

What can replace mascarpone cheese in tiramisu cake

Experienced chefs will tell you that the absence of mascarpone is not a reason to refuse to cook your beloved tiramisu for family and friends. Dessert can be made extraordinarily tasty without this cheese, for which you need to use one of the following alternatives:

• such cheese should be replaced in tiramisu with homemade cream from a mixture to create pudding and condensed milk;
• a very interesting alternative is a cream of cream, sugar and high-fat homemade cottage cheese;
• there is another successful substitute for rare cheese - glazed curds;
• for lovers of a non-standard approach to desserts, the option of cream made from cream, cottage cheese and processed curds without additives is suitable;
• when creating a cream for tiramisu, you can use another cheese, if there is no mascarpone: Mediterranean cream, Almette or rama bonjur.

Many inexperienced housewives are tormented by the question, can ricotta be used as a substitute for mascarpone? Yes, a really good alternative as they are similar in taste and basic qualities. But in this case, you should choose a sweetish version, and not a smoked-salty one, otherwise, in my opinion, the dessert will have a non-classical taste. Also, I will add that sometimes rickotta is even more difficult to find than mascarpone.

Pastry chef, Yana Lyudskikh.

Tiramisu cream without mascarpone

The original recipe for cream without mascarpone for tiramisu is a version based on cream and sour cream. The components of the future cream are mixed in equal proportions very thoroughly until smooth.

No less interesting is the idea of ​​using children's glazed curd cheeses, from the surface of which all the chocolate has been previously removed. The mass is whipped with heavy cream in a 2.5: 1 ratio. Also for tiramisu vanilla curd mass without any additives, mixed with the same cream and whipped with a mixer until a foamy mass is suitable.

Cottage cheese cream for tiramisu without mascarpone

Both adults and children love mascarpone in tiramisu cake cream. But if you can't find such a cheese in the store, you can use cottage cheese mixed with sour cream in equal proportions. The curd mass should have a fat content above 20%. In order to give the mass maximum tenderness and uniformity, it can be whipped for a long time with a whisk or mixer, or it is better to grind it through a strainer.

Lovers of everything sweet can add sugar to the mixture. And those who like the salty taste of the foot can salt it. Ready tiramisu with cream a la mascarpone will delight the whole family with its exquisite taste.

How to replace mascarpone in cheesecake

If mascarpone was not found when making cheesecake, there are several easy ways to get out of the situation. The following options for replacing this expensive cheese will make it possible to make a delicious dessert and even save a little.

1. Put 1 kg of sour cream on a gauze cloth folded several times and freeze. Then remove the mass from the refrigerator and defrost by placing it in a colander. When the excess fluid drains, the remaining cream will be vaguely similar to mascarpone.
2. Use a creamy curd mixture, whipped into a strong foam using a regular strainer or mixer. The cottage cheese must certainly be fat, and the cream must be chilled. Gently rub the mixture through a thick sieve over and over again, or beat with a mixer until tender and weightless.
3. Mix 300 grams with sour cream and cream, 3 tbsp each. spoons, and then beat the mass until smooth with a whisk. The mass should turn out to be airy and very appetizing.
4. Add Mediterranean-style cream and cottage cheese to Almetta Fitaki in a 2: 1: 1 ratio. Beat everything well in order to get a delicious cheese and curd mass. This option will be less airy, but very tasty.

As soon as the optimal alternative is selected and made, the hostess can proceed to the embodiment of the tiramisu recipe with her own hands. The end result will certainly resemble the original in taste and appearance. You can even arrange a competition among friends or family for the biggest piece of dessert for someone who guesses what is substituted for mascarpone in cream.

Outcome

If it so happened that you could not get the mascarpone, do not deny the family the pleasure of eating tiramisu or cheesecake. There are several options for replacing surprisingly delicate cheese at home without compromising the taste of your favorite treat. This will allow you to give your family and friends true satisfaction, as well as save a little.

Mascarpone is a very soft creamy cheese with a delicate creamy taste that resembles the best varieties of sour cream and baked milk at the same time. Some believe that the name of this product comes from "mas que bueno", which means "better than good" in Spanish.

Mascarpone is most often used in the pastry business to prepare various desserts, the most famous of which are cheesecakes and. But cheese is also used as a spicy snack, prepared by mixing mascarpone with mustard and anchovies.

Useful properties of mascarpone

The calorie content of mascarpone cheese is high: about 450 kcal per 100 g of product, so it is unlikely to be suitable for a diet. But for persons who do not have any special problems with the figure, the delicacy causes the most positive taste sensations.

Like any fermented milk product, mascarpone has a number of beneficial properties: it contains essential amino acids, valuable micro- and macroelements, including calcium necessary for the musculoskeletal system, and a number of vitamins.

Mascarpone cheese: what can be substituted?

Unfortunately, such a wonderful product cannot always be found on sale, and the cost of this type of soft cheese is quite high. Therefore, a natural question arises, what kind of cheese can replace mascarpone?

The most similar to mascarpone in taste and quality is another national Italian dairy product - cheese made from whey. Can ricotta replace mascarpone and how? Replacement is quite possible, but it is necessary to take into account which dish the cheese is intended for. Unlike mascarpone, ricotta varieties are of different types: slightly sweet, they are quite suitable instead of mascarpone in desserts, and salty and smoked varieties can replace a similar product in snack dishes. But ricotta is also an infrequent guest in our kitchen.

Some people advise replacing mascarpone with cream cheese "Bonjour", "Almette" or "Rama".

How to replace mascarpone cheese in home cooking? A product similar in taste to the original mascarpone is easy to prepare.

How to make mascarpone at home?

Ingredients:

• heavy cream (at least 25%) - 1 liter;
• citric acid - ¼ teaspoon.

Preparation

Pour the cream into a saucepan, heat until the first bubbles appear. We dilute citric acid, adding a little water to a teaspoon of acid. Stirring constantly, pour the diluted acid into the hot cream. We keep the cream on low heat until it becomes very thick.

We put a colander in a dry container, put a cotton towel folded in half on its bottom. Place the cream in a colander and wait for the whey to drain. This process usually takes about 1.5 hours. The product left in the colander is a mascarpone analog. It should be half a kilogram.

Culinary experts suggest replacing mascarpone in tiramisu cream with familiar dairy products.

Ingredients:

• eggs - 3 pcs.;
• village sour cream - 300 g;
• homemade cottage cheese - 300 g;
• biscuit cookies - 300 g;
• icing sugar - 3 tbsp. spoons;
• cocoa / powder - 4 teaspoons;
• brewed natural strong coffee - 1 glass.

Preparation

Rub the cottage cheese through a sieve, add fresh sour cream, beat the mixture thoroughly with a mixer. Beat the yolks also until they turn white. We mix all the components. Whipped whites separately, carefully pour into the mass, stirring continuously. Choosing a dish with high edges. Place cookies soaked in cooled coffee on a dish in one layer, cover with prepared cream on top, put a layer of soaked cookies again, then a layer of cream. So we spread it to the edge of the dish, sprinkle the top creamy layer with cocoa.

It is customary to eat real tiramisu with spoons, like pudding, it is not cut into pieces like a cake.

There are many cheeses in the world. Some of them are considered real delicacies. Certain varieties are valued for their specific taste. And then there is mascarpone, which stands apart not only because of its unusual composition, but also because of the number of dishes in which it is considered indispensable. But this statement is still controversial, as thousands of cooks and lovers of magic at the stove have already convinced themselves.

Peculiarities

The name of the cheese is often pronounced, involuntarily rearranging the letters. But the taste of mascarpone is difficult to compare with its other "brothers". It is not soft, and by no means is it hard. Rather, it resembles, in terms of density, butter or sour cream flooded in the heat. Mascarpone is made from cow or buffalo cream. Their fat content is 25%.

To make this cheese, a so-called water bath is used, in which the cream is heated, gradually pouring in lemon juice or wine vinegar. After curdling the milk base, the resulting mass is folded into dense tissue bags and suspended in order to remove excess liquid, as well as for self-pressing.

When you are wondering how to replace mascarpone, try making it at home. According to the description of the technology, this is not difficult to do. The main thing is to decide on the proportions. For example, for one liter of cream, you need ¼ teaspoon of acid. And if the household has a double boiler, it is suitable as the main unit.

Many are of the opinion that mascarpone appeared on the table thanks to the mistake of an unknown culinary specialist at the turn of the 16th and 17th centuries. He wanted to make ricotta cheese, but it turned out to be a completely new variety. When there is no time for cooking, it is not by accident, but quite deliberately, that you can find options for what to replace the mascarpone with.

In what dishes is this cheese most often used as an additive?

The first thing that all connoisseurs of world cuisine call tiramisu. Not all compatriots are yet accustomed to this name of the Italian dessert, but the essence is clear - a pie that consists of several layers. Mascarpone cheese fits perfectly as an interlayer. How to replace it when there is no time and opportunity to prepare the required mass? A very quick recipe is a mixture of cream cheese and sour cream. It is better to beat the ingredients with a blender, adding a little lemon juice. And for fat content, you can add a small amount of cream.

In Italy and other countries, mascarpone is used for morning sandwiches. The delicate but colorful composition of the cheese gives a pleasant taste to the beginning of the day and a good energy boost. How to replace mascarpone in this case? If you have soft cheese, cream and a little softened butter in the fridge, mix them together, beat well, add a little citrus juice, preferably lemon, and a little greens.

Mascarpone has become a good cream not only for tiramisu, but also for many other desserts and pastries. Mushroom pie, smeared on top with this amazing cheese, acquires a unique taste, exquisite and delicate. A mixture of curd and cream, stirred until smooth, is what you can substitute for mascarpone in this case.

desserts

The cheese that serves as a layer is also used to make pancakes. Pieces of various soft fruits are added to it. And this is truly a great dessert. And here you can find an option of how to replace the mascarpone in the cream. Sour cream or curd cheese mix with the addition of cream is most suitable. By the way, pancakes can be easily turned into fruit rolls by cutting them into pieces typical for a traditional analogue.

Haven't you baked tea rolls for a long time? Puff pastry products are especially good. Our exotic friend also matches them as a cream inside. The original can be too expensive. Therefore, when choosing how to replace mascarpone, you can pick up a more inexpensive analogue from creamy curd cheeses. And add sugar or honey to taste.

Foodies love to pamper themselves with a light mascarpone dessert with fruit. It can be cherry or pear in wine sauce or berry juice or syrup. Or just a piece of fruit. Visually resembles ice cream. You can't go wrong when deciding how to replace mascarpone cheese in this dessert if you turn to curd mass with added cream again.

Risotto

There are many recipes for dishes where "Italian" appears in the main or secondary roles. The famous risotto will be much tastier and more nutritious if mascarpone cheese is added in the final cooking line. How to replace it so as not to spoil the whole dish? Considering that mascarpone plays the role of additional impregnation, a cheese-cream mixture with the addition of butter is best suited.

The offered analogs of the Italian pet are varied. There are also more complex ones, for example, with the use of ricotta cheese. Egg yolk, sugar, cream or milk appear in the ingredients. And you can't do with one blender.

It is necessary to bring the yolk and milk mixed together to a boil, hold for several minutes over low heat, and then cool. And only then add whipped cream and ricotta cheese to them.

Today, many have embarked on the difficult path of dealing with excess body weight. Therefore, mascarpone, despite all its obvious advantages, is not recommended for dieters, since it has a very high calorie content. People suffering from diseases of the kidneys and stomach are also not advised to get carried away with cheese. The risk group includes those who have problems with blood pressure and cholesterol.

But this does not mean that everything is hopeless. What can replace mascarpone cheese? Follow the main rules. The analogue should be of low fat content. That is, the components, be it cottage cheese, cheese, sour cream, choose light, low-calorie components for the recipe.

Conclusion

All the proposed options are, if not one hundred percent, then close to this indicator, substitutes for mascarpone. But if there are no prohibitions and there is an opportunity to try the original, do not deprive yourself of this opportunity. This "Italian" is worth it! We hope you have chosen something to replace the mascarpone with in your dish.