Mascarpone cheese is a well-known Italian cheese from the Lombardy region; It is a soft cheese made by coagulating milk cream with citric acid or acetic acid.
Mascarpone ranges from smooth, creamy to buttery Mascarpone, used in sweet thicken puddings and dessert creams and savory dishes.
However, Mascarpone cheese can be expensive and may not be easily available everywhere, so this list highlights the best substitutes for Mascarpone cheese.
7 Best Substitutes for Mascarpone Cheese
The best substitute for Mascarpone Cheese are – Cottage Cheese, Crème Fraîche, Cream Cheese, Sour Cream, Greek Yogurt, Clotted Cream, and Ricotta Cheese. They are discussed in detail here –
Cottage cheese, also known as Baker’s Cheese, considered fresh cheese, is not aged as it does not undergo an aging or ripening process to develop flavor.
Creamy and lumpy Cottage cheese is sold in pots is made from different types of milk with various fat levels.
Its cheese curd is drained but not pressed, which is why its whey remains and retains moisture.
Cottage cheese is soft, white is eaten by itself or with fruits, toast, or even tastes great with sweet, savory dishes such as lasagna and cheesecake.
Crème fraîche soured with a bacterial culture is a dairy product, with a pH of approximately 4.5.
It is relatively thin and fatty, so its texture isn’t quite as rich and buttery as Mascarpone.
Rich in flavor, Crème fraîche is quite acidic with a hint of a tang to it.
This cheese is considered in both hot and cold French cuisine.
Crème fraîche is used to finish hot savory sauces and is also the key ingredient in many desserts and dessert sauces.
Cream cheese created in England cheese is made combining cream and milk cause the cheese to have a high-fat content.
It is a mild-tasting cheese produced from unskimmed cow’s milk with a smooth, spreadable cheese consistency that helps make toasts.
Cream cheese is widely consumed in cheesecakes, frostings, dips, toppings, sweet & savory dishes, and desserts.
Its taste, texture, and production are similar to Boursin and Mascarpone.
Cream cheese is popular in cheesecakes, frostings, dips, toppings, sweet & savory dishes, and desserts.
Sour cream prepared by the combined action of Lactococcus lactis bacterial culture from cream with different fat contents is a dairy product obtained by fermenting regular cream with certain lactic acid bacteria.
It also contains stabilizers like gelatin or rennin, which aid in the thickening.
Sour cream is best to use cold or room temperature and is used in many savory foods, vegetable dishes, dressings, snack dips, etc.
Greek yogurt is a yogurt whose whey is removed by straining, retains the distinctive sour taste of yogurt
Due to the removal of strain, Greek yogurt has a thicker consistency than regular unstrained yogurt.
This yogurt’s average serving, depending on the brand, can have 12 to 17.3 grams of protein.
It is a powerhouse of probiotics that help boost the immune system and decrease stomach issues.
Greek yogurt’s thicker consistency is used in toast, fruit, salads, shakes, eggs, and shakes.
Clotted cream is a thick, milky, sweet, buttery cream made by indirectly heating full-cream cow’s milk using steam, which cools slowly.
The cream in Clotted cream rises to the surface, thickening, and clotting is rather rich and smooth due to its high-fat content.
Clotted cream is used for hot or cold desserts; also, it is necessarily used in baking.
Ricotta, derived from the Italian word recocta that means recooked, is an Italian cheese made from sheep, cow, goat, or Italian water buffalo milk leftover from the production of other cheeses.
This cheese is fresh, unripened cow’s milk cheese with a thick texture with high moisture content.
Ricotta is a key ingredient in many Italian dishes like lasagna, manicotti, cassata, cheesecake, calzone, pizza, and ravioli and dips.
Ricotta cheese is spreadable, smooth, and milky-sweet, making it an excellent substitute for Mascarpone cheese.
Mascarpone is lush, light, and naturally sweet containing many other essential nutrients such as phosphorous, zinc, riboflavin has ½ calories than butter.
Culinarians can freeze mascarpone cheese in general; however, it should be kept in the freezer for up to 2 months as the liquid separates from the solids.
Mascarpone provides a rich and creamy element and is used for the frosting for cakes or cupcakes.
However, many substitutes are available in place of Mascarpone cheese with similar use and taste.
I hope this list helps find you your suitable replacement for Mascarpone. Also, do share your experience and recipes in the comments section.