4 Reviews of Mascarpone Cheese - Make Your Own - Substitute

From: Tampa Red

On Jun 7, 2005

So tasty and cheap to make. I will not be RIPPED OFF again in buying the store-made stuff.

From: omeomy #2

On Jul 20, 2006

I love mascarpone especially for my raspberry flan but the stuff is damn expensive at my favorite deli. I am very pleased with the result and it spread so nicely. Thank you.

From: Chilicat

On Mar 23, 2009

First off, I have to admit that I didn't read the part that says "not ultra pasteurized", which I guess wouldn't have mattered for me since the ultra pasteurized is all I have access to anyway. Well, guess what? Ultra pasteurized cream doesn't curdle, it just gets very thick when the vinegar is added. I stirred and stirred, but when it became clear it wasn't going to produce any curds I continued with the recipe and hoped for the best. Eureka! After 24 hours sitting in a coffee filter-lined sieve in the fridge, I actually got a firm product! It wasn't quite as solid as regular mascarpone (it could probably have stood a few more hours of draining) but it was good enough to make a great tiramisu. Best yet, one quart really does yield 1 lb., which can cost $10+ in stores. Thanks for the super directions in this recipe - even with me using the wrong cream it still enabled me to create a great end product!

From: WizzyTheStick

On Mar 10, 2007

The only reason I did not give this the full star rating was because I have never actually tasted real mascapone cheese as it's not sold in my country, hence my interest in this recipe. As far as my uneducated tastebuds go this made a pretty decent cream cheese-like cheese that I was very statsfied with. Thank You Nick's Mom