Mascarpone cheese is a kind of Italian cream cheese made of full -fat cream, citric acid or tartaric acid.
It has a smooth, creamy texture and a slightly sweet, butter taste.
It is a popular material in many Italian desserts like Tiramisu and can also be applied on bread or crackers.
How to Mascarpone? Mascarpone cheese is made by typically heating the cream and then adding citric acid or tartaric acid to coagulate milk proteins.
The mixture is then allowed to cool and thickens and the obtained clots are filtered and pressed to remove excess liquid.
The result is similar to creamy cheese as a tissue, but a thick, creamy cheese with a richer, more pleasant taste.
Mascarpone should always be stored in the refrigerator and used within a week after opening.
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What is the difference between Mascarpone cheese and labne? Both differ even though they are milk -based cream cheeses.
Mascarpone cheese is unique to Italian cuisine and is widely used in pastry. Mascarpone made of cow’s milk is prepared by pasteurizing the milk and then adding citric or tartaric acid. This process coagulates milk proteins and intensifies milk. Mascarpone has a more dense, smoother and greasy consistency and is often used in dessert recipes.
Labne cheese is specific to the Middle East and Mediterranean cuisine and is a type of cheese made of filtered yogurt. The yogurt is salted first and then drained, so that excess fluid is separated and a thick consistency is formed. Labne has a lighter taste and a lower fat content and is often used in saline foods.
For this reason, Mascarpone cheese has a more dense, greasy and sweeter taste, while labne cheese has a lighter, lower fat and salty taste.

What is Mascarpone cheese counterpart? (The closest cheese to Mascarpone cheese) Mascarpone has a very unique taste, there is no exact taste and consistency. However, some alternatives can be used. Among them: cream cheese: cream cheese, Mascarpone similar to a taste and consistency.
Labne Cheese: Although it is not similar to the mild sweetness of Mascarpone cheese, it is similar in terms of consistency and can be used in some recipes.
Kaymak: Kaymak, which is a product that resembles the density of Mascarpone cheese, can be used instead of mascarpone cheese in some recipes.
Yogurt: Yogurt has a lighter taste, but it has a creamy consistency like Mascarpone cheese.
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