---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Mascarpone Substitute (Fresh Cheese)
 Categories: Dairy, Misc
      Yield: 2 Cups
 
           Whole Milk Cheese:
      2 qt Whole milk
    1/4 c  Buttermilk
           Cream Cheese:
  1 1/2 c  Whipping cream
      2 tb Buttermilk
 
  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 to
  the Italian mascarpone. Serve it as you would the whole-milk
  cheese.

  Both cheeses will keep in the refrigerator for as long as 5 days.

  In a pan over medium heat, warm milk or cream to lukewarm (90 to
  100°F) and pour into a bowl. Stir in buttermilk, cover, and let
  stand at room temperature for 24 to 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 to 48 hours.

  Yield: 2 Cups (whole milk cheese) or 1 c (cream cheese)

  Recipe by Bari Hill (JTJX23A)

  Formatted by: Norma Wrenn (NPXR56B)

  Posted by: Millie Othman
 
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