As promised, I checked the recipe mascarpone found on the Internet. I can say that it is very close to the original. The replacement is great! However, only tomorrow will it apply, then I will say finally. And so on mind, taste and consistency - what you need! Maybe someone will help out this recipe. I must say that there are no analogues of Mascarpone Cheese in the world. But all on this prescription is obtained something very close.
Everything is elementary simple. In the same way as do cheese. I take at the rate of 1 liter: did 400 ml, cheese yield turned out about 125-150 grams, ie, cream for a good roll enough.The cream is heated to about 80 degrees, add the lemon juice or citric acid diluted with water, warm over low heat for 10 minutes.
Then unfold the cream on a linen cloth (if you take the cheesecloth, roll into 5-6 layers) and leave overnight.
You can make tiramisu. And, of course, very tasty cream to cakes.