Making an inexpensive and effective mascarpone cheese substitute at home is quick and easy to do. While the flavour of this substitute is not exactly the same as real mascarpone, it works very well in many recipes.
Pour half of the double cream into the blender.
Add approximately 113gr. of the ricotta cheese into the blender.
Start the blender at low speed and gradually increase as the ricotta becomes incorporated into the double cream.
While the mixture continues to blend, gradually add the remainder of the double cream holding approximately 28.4gr. in reserve.
Add the remaining ricotta cheese, one spoonful at a time, until finished.
Check the consistency of the mixture. It should have a smooth and creamy texture. If the mixture seems thick, restart the blender at a low speed and gradually increase the speed as you add the remaining double cream. Continue until the desired consistency is achieved.
Place half of the ricotta cheese in the food processor.
Pulse the processor several times. Begin adding the double cream slowly between pulses.
Once half of the double cream has been incorporated, add the remaining ricotta cheese.
Begin pulsing the food processor and continue to add the remaining double cream. Stop occasionally and check the mixture's consistency. Continue to pulse and add double cream until a smooth creamy texture is achieved.
Mascarpone cheese substitute is best made immediately before use. This recipe will yield approximately 0.454kg. of mascarpone cheese substitute.
Tips and warnings
- Mascarpone cheese substitute is best made immediately before use.
- This recipe will yield approximately 0.454kg. of mascarpone cheese substitute.