[Cheese] I did a search and found references to brie and mascarpone for triple cream cheese

[lesjwest]

Mascarpone Cheese Recipe
....
     This cheese is used in various Italian pastries and desserts.  It also tastes great on a piece of toast with sprinkled sugar! 
. 
INGREDIENTS 
. 
1 qt Light Cream 
1/4 teaspoon Tartaric Acid** 
  1.. Heat 1 qt of LIGHT CREAM to 180F (82C)
  2.. Add 1/4 teaspoon TARTARIC ACID 
  3.. Stir for about 10-15 minutes
  4.. The cream should thicken with small flecks of curd. 
  5.. Using a DOUBLE layer of FINE cheesecloth in a strainer, pour off the whey and let it drain for about an hour.
  6.. Put the strainer in a bowl and place it in the refrigerator to drain overnight (or 12 hours).
  7.. In the morning, scoop out the cheese and put into an airtight container.
** Tartaric Acid is available from any cheesemaking supply company and most wine making companies.  Since at home winemaking is much more common, look in your phone book for a local winemaking supply store.  Many wine and liquor stores carry wine making supplies and may have tartaric acid.



---------- Recipe via Meal-Master (tm) v8.02

       Title: MASCARPONE SUBSTITUTE (FRESH CHEESE)
  Categories: Dairy, Misc
       Yield: 2 cups

             2 qt Whole milk
            <<<OR>>>
   1 1/2 c  Whipping cream; and
     1/4 c  Buttermilk (for whole milk
            Cheese)
            <<<OR>>>
       2 tb Buttermilk; for cream cheese
       2 qt Whole milk; or
   1 1/2 c  Whipping cream
     1/4 c  Buttermilk; (for whole milk
            -cheese) or
       2 tb Buttermilk (for cream
            -cheese)

   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 o the Italian
   mascarpone. Serve it as you would the whole-milk
   cheese. Both cheeses will keep in the fridge for as
   long as 5 days* In a pan over medium heat, warm milk
   or cream to lukewarm (90-100 degrees) and pour into a
   bowl. Stir in buttermilk, cover and let stand at room
   temperature for 24-48 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 36-48 hours. Makes 2 cups
   with milk, 1 cup with cream.

Recipe via Meal-Master (tm) v8.02
  
       Title: MASCARPONE
  Categories: Italian, Cheese/eggs, Malgieri
       Yield: 1 servings
  
       1 qt Whipping cream
            -(not ultra pasteurized)
       1 tb White wine vinegar
            -=OR=- Lemon juice
  
   Makes About 1 Pound
   
   CHOOSE A STAINLESS STEEL BOWL that fits inside a large saucepan
   without touching the bottom of the pan. Add water to the pan and
   place the bowl in the pan so that the bowl touches the surface of the
   water but still sits firmly on the rim of the pan. Remove the bowl,
   place the pan on medium heat, and bring the water to a boil. Place
   the cream in the bowl and place over the boiling water. Adjust the
   heat under the pan to medium and heat the cream, checking the
   temperature often with an instant-read thermometer, to 190F; stir
   occasionally. Stir in the vinegar, continuing to stir gently until
   the cream begins to curdle. Remove the pan from the heat, cover, and
   allow the curds to firm up for 10 minutes. Line a strainer or
   colander with dampened cheesecloth, napkin, or coffee filters. Set
   the strainer or colander over a bowl and carefully spoon the curds
   into the strainer. Allow the mascarpone to cool to room temperature,
   cover the strainer tightly with plastic wrap, and refrigerate for 24
   hours to allow the cheese to finish draining and become firm. Store
   in the refrigerator in a tightly covered container. Use the
   mascarpone within 3-or-4 days.


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