What's the Difference Between Pricey Mascarpone and Cream Cheese? | Food Unwrapped
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- Опубликовано: 11 июн 2021
- Some recipes say you can use Mascarpone OR cream cheese... so are they actually the same thing? If so, why is one much more expensive than the other?
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I've been making my own mascarpone recently and it's extremely easy to do at home. As shown in this video it's just warmed up heavy cream with a little lemon juice to thicken it up. And the homemade version is clearly more delicious than anything sold in a supermarket!
How much lemon juice per quart of cream?
@@flowerchild777 for a quarter if cream I'd use the juice of one large lemon.
did you know you can also get cheaper champagne called sparkling wine ;)
Champagne can only be called champagne from a specific region in France. All others are called Sparkling Wine 👍
Yes but you can be one mile from Champagne, and your wine is just as good, Here it's called cava, and a fraction of the price.
Especially if you get the ones "made with Champagne method" printed somewhere on the label because then it quite literally is the same thing just from somewhere else. Some good brands have even won numerous awards and come top in blind taste tests and they really are just a tiny fraction of the price of any genuine (and seriously overpriced) Champagne brands.
@@mattkinsella9856 Cheers! 🥂
@@detroiterhere4897 unfortunately that only holds true in some parts of the world. The United States, for example, has no restriction on calling sparkling wine from California (or any other state) Champagne, even though it most certainly is not. They do uphold the regional claim for Tequila however.
Mascarpone has a more supple creamy texture, it’s also creamier and lighter.
They aren’t really the same at all.
right. i would like to see someone make tiramisu with cream cheese.
@@justynthyme I was a waiter forever vast majority probably 98% of people will never complain. They just won't go back. So I can make cheesecake out of marscarpone?
@@justynthyme I have a feeling that your experience as a "pastry cook" is working a food truck at the State Fair.
@@justynthyme Let's see. Is that something a classy "pastry cook" would say or a low life food truck vendor?
@@justynthyme And how many returning customers did you have? Can't be that many. Unless you pastry shop was in Blackpool near the pier. I for one would just write a crushing review and never bother to come back.
Mascarpone is not cream cheese, but rather cheesed cream
Do you guys say Silvester Stallony as well?
I wonder if all the people who comment here will have watched the video to the end.
It all boils down to the raw ingredients, one uses cream, the other milk.
As to which is better, or how interchangeable they are, I suspect that is more down to your personal preference and what you are doing with it!
A bit like when I replace soured cream (which I don't always have available) with a good quality thick yoghurt (which is always in the fridge) - sometimes I very much prefer the result, other times it doesn't work so well.
That's really the entire schtick of this channel: make a 6+ minute video that concludes with a one-sentence answer.
I replaced sour cream with crème fraîche. You'll never go back
Sour cream and yoghurt are much more similar than cream cheese and mascarpone. I always replace sour cream with yoghurt (or créme fraiche, when I'm able to find it), but I would never replace mascarpone with cream cheese. Maybe because I'm Italian and I can easily find mascarpone, but they are totally different.
Mascarpone is very expensive, even at Walmart it costs 4 times as much as cream cheese. It does not taste like cream cheese. It doesn't taste much of cheese at all. it's very mild and doesn't have the tangy taste that cream cheese has, I only buy it when I make Tiramisu. using cream cheese for that dessert would overpower the taste.
Really? At my Walmart mascarpone is 3.99 the cream cheese is 2.99. Both 8oz.
@@ShandaP018 where I live at WM you can get a 2 pack 8oz each Great Value for $2.64, and 8 oz Philly brand is $1.94
I think that, at least here in Italy, Mascarpone CANNOT be called cheese, because cheese is made with milk, while mascarpone is (as shown in the video) made with cream. I wonder if it's rather more like clotted cream.
It is deffinitely more similar to clotted cream in both texture and flavor than cream cheese.
@@finolacat8355 well cream is made from milk.
Cream cheese and mascarpone don’t even taste remotely alike and the texture is completely different.
I was so dang confused like what
You are 100% correct.
Have they ever tried Mascarpone? It's nothing like cream cheese. Might be similar on paper, but not in reality
It's because a lot of recipes claim it can be used as a substitute, mainly because it is used that way in America. Sadly it is an inferior product, it's ok but it is definitely not mascarpone.
@@TheChodax I don't cook with mascarpone often, but proper mascarpone is so different than cream cheese, i would never try to replace it, one is creamy, the other is more fluffy. I can't imagine that cream cheese is a decent substitute ^^'
It's cream cheese. Stop being a sore loser.
@@ftswarbill If mascapone is Cream Cheese, does that make Cream Cheese Milk Cheese?
@@ftswarbill yes, it is a better cream cheese.
I was always under the impression that Mascarpone was a sweetened cheese because I've only had it in desserts. I've learned something today.
Interesting. Here in the US mascarpone is WAY more expensive, as it must cross the ocean to reach us. Looks amazing, though.
This is really sad. The English used to be so expert in dairy they could detect a difference in the butter when the cows were eating weeds. Now they can’t even tell the difference between mascarpone and cream cheese.
The answer I was looking for! Thank you!
I like how they get the crew involved. Really shows it’s a great product
Better come get some while it's free boys! This stuff is expensive!
I'm deadly allergic to milk and will truly never know the difference, but here I am watching intently.
I'm sorry that you can enjoy the beauty that is dairy...
Just like the blind can't see the river valley.
I'm lactose intolerant, but not allergic, I'm not a huge cheese eater but this video of making real marscaponi is interesting and makes me want to try it.
The only people who claim that cream cheese and Mascarpone are the same thing are cream cheese manufacturers.
@@justynthyme if they made mascarpone, too, they wouldn’t say they’re the same because they’d have to charge the same.
I don't get the confusion. Mascarpone is a type of cream cheese, but a lot of things are "cream cheese". If your recipe says to use mascarpone, that's just a particular flavour of product. You can't substitute it with cottage cheese, or something that tastes of stilton.
Glad I found this video. I was wondering what was the difference and now I know. Thanks!
Interesting..Thanks for the research..
Marscapone is sweet milky light and creamy. Cream cheese is very sour and cheese and not light or fluffy.
If your cream cheese is sour then you might want to bring it back to the store. I've never, ever had cream cheese that was any sort of "sour".
@@dubiousspacehamster3833 It's not sour, but definitely tangy.
Cream cheese is not sour!
The only real difference is one generally is full cream, marscapone, and one is whole milk, cream cheese.
I own cows and make both.
No, the answer in this video is incomplete. Cream cheese is fermented and marscarpone is not fermented. I don't know why this is made more difficult than it should be
Wow!! That was enjoyable to watch. I would pay extra for that.
Is there anyone easier to scam than a foodie?
That's was helpful thank you
Quite a misleading video: obviously the artisan caseificio and the hand-milking cowman aren't going to be producing stuff for the supermarkets or overseas; their product will be entirely different from supermarket mascarpone, which is also entirely different from cream cheese but a reasonable substitute in recipes where flavour and texture are masked by other ingredients. Also the Alpine farmer with the ?Piemontese accent operates nowhere near the cheesemaker, who is based in the Po plain near Lodi several hours' drive from the Alps and presumably uses milk from lowland dairy cattle raised differently from the grass-fed Alpine ones.
You do realize that Italy is not in the dark ages and they can actually transport milk several hours in one day cause like they have refrigerated tankers, trucks and even paved roads and highways. Hmmmmm......something to think about....
@@mellie4174 yeah, they could, but they’re not going to do that. Milk is very rarely transported large distances, because doing that is super expensive.
The translation of the Italian is also misleading. The guy says "making it with cream is more expensive" not "it's so expensive". Is mascarpone actually that expensive? Comparing prices to a "generic soft cheese product" which will be bulked out with oils and flour seems pointless.
At least they showed that it is made with milk, cream and lemon as a curdling agent. So yes, Mascarpone is a variety of cream cheese. Also *shock* there are many varieties of cheese of different prices.
@@JasperJanssen lol... we have many thousands small farmers who own 22 dairy cows on average, producing 400 litres of milk per day on average. this milk is being collected by trucks in the early morning and transported to big dairies and processed. this is how it works in the alpine region, which northern italy is a part of.
"entirely different from cream cheese but a reasonable substitute in recipes where flavour and texture are masked by other ingredients." the only thing I use mascarpone for is tiramisu. and if you are using cream cheese for that, you are doing it wrong.
There is a difference. It maybe subtle but marscapone is sweet, cream cheese has a bit of a sour taste like yogurt.
Awesome!!!! Thank you so much! I always wondered what mascarpone was. For some reason I thought it had to do with almonds and baking. Lovely!
That's marzipan, lol.
Delicious and good recipe 😊
I think that the difference is that Mascarpone has a much sweeter taste, cream cheese has a tang to it.
Thank you
Now I'm craving a good Italian Tiramisu!!
OMG you dizzy foodie you DOUBLE-DIPPED! oh man you gotta control yourself!
I know! Right? I couldn't believe that---did they throw out the mascarpone after that?
The entire video crew had samples so I doubt they threw out the remainder. Probably wrapped it up and took it home!!! Especially after all the “oos” and “ahs” and this is delicious 😋 !
@@TheRogZone Of course, i wouldn't throw it either! I'm just highlighting the double-dipping effect LOL probably he got taken over by the taste :D
I think the Englishman used a fork the first try, and a knife the second - still, crudely done.
That stuff made in italy is still not traditionally made. He pasteurized it and curdled with lemon juice. He started out with good quality cream… thats really the biggest difference here but they likely still add things to it before packaging so that it can be more shelf stable.
Traditionally curdling the milk is simply done by letting the raw milk (or cream) sit out until the natural fermentation process curdles it. This is called clabber. It needs to sit until separation happens… the lemon juice is used in that mans recipe simply because the pasteurization process destroys the beneficial bacteria that naturally acidify and curdle the milk.
You want the real deal? Make it raw. Its the difference between a living food and a dead one.
The difference between cream cheese and Mascarpone is the passion of the Italian farmer/producers who make it
Whose dad is this? I could watch him eat all day?
Italians call creme cheese PHILADELPIA. Funny enough.
No that is a brand
@@NitronNeutron it's the original brand of cream cheese in that style, and a lot of brand names are genericized around the world. An Italian calling cream cheese Philadelphia in general would be no different than an American calling all facial tissues Kleenex even when they are, in fact, not Kleenex at all but Great Value brand.
We do the same in England
@@NitronNeutron and people commonly say xerox copy when it may not have been made on a xerox. Super glue is another, dad calls it by its actual component instead of common name.
Europeans have a great choice of “cream cheeses” available in their supermarkets. Neufchâtel is just one of the many, but mascarpone is another thing entirely. And Philadelphia just doesn’t measure up.
I use mascarpone if a recipe asks for cream cheese. 🤷♀️
bravo
The lady on the phone is quite wrong. Real cream cheese is made from milk with cream added and set with a culture and rennet whereas mascarpone is set with an acid (so technically not a cheese) and is made using only cream.
good video
Well, the difference is the same between heavy cream and clotted cream.
So you're telling us.. No wonder the frosting in carrot cakes tastes so good. The more we learn.
Now what kind of cheese is made from the milk? I noticed blocks of cheese in the video.
Mascarpone is not a cream cheese but a cream curd.
Cream cheese is soured with lactic acid rather than lemon.
The texture is also different. Cream cheese can be a bit grainy, mascarpone is perfectly smooth.
I don’t know where you’re getting your Cream Cheese, but it isn’t supposed to be grainy at all.
You must buy some cheap cream cheese if it is grainy.
@@matthewhuszarik4173 I'm starting to wonder if there are just vastly different kinds of cream cheese between countries. I've seen two people comment to say that cream cheese is also very sour, which I've never experienced in my cream cheese at all and makes me wonder if people are using sour cream instead.
Cream cheese in the UK is not necessarily the same thing as in the US. Here in the States, when we hear "cream cheese" we immediately think of Philadelphia (or a generic but similar product), which is very thick and tangy. In the UK, the term is more generically used for soft, spreadable cheese, and sometimes it can be a bit grainy.
It is even more expensive in the USA, so I mix cream cheese with heavy whipping cream and a splash of vanill
That’s a great idea.
C'mon. Cream cheese and mascarpone are totally different.
Cream cheese has more water content in it
I only have one question, why was the cows tails tied to a string?
So they dont put it in the milk or flicking crap into the bucket of milk, while the farmer is milking the cow.
Where else are they going to put the string
I've found that sterilised cream in a tin is a lot more similar to marscapone.
Is it cream cheese more tangy?
Deffinitely. There is a textural difference but the flavor difference should be the most obvious reason why they are not identical.
How would it be on a bagel
That was motto bene! I did not know that. Love, love Mascarpone. I would love to live there. I'd run around the cows and bring them home (work off the mascarpone!).
After tasting milk outside the USA milk in America tastes so 3rd rate the difference is amazing
Oh ! I was told by an American friend that milk in US is so much better than milk in France...have believed what he said !
@@onetouti milk in the US is better.
depends on the farm and pasteurization method (or lack thereof). in short, low and slow pasteurization yields milk closer to its raw form in terms of taste, but also of molecular composition. of course the us is about profit, so dont expect too much of the good stuff!
The 'californian milk' in Hong Kong tastes much worse than Australian milk
@@willeveryday you have to come in Normandy and tase the milk in a farm !
5:32 back of the fork? Never seen that done before...
No double dipping!
Cream cheese is made with whole milk, mascarpone cheese is made with cream.
That’s it.
No that's not "it". Cream cheese is fermented andmarscapone is not fermented. Why this co tinues to be debate is beyond me.
Double dip on mascarpone cheese 5:31
The dairy farmer doesn't understand a thing the English guy is saying 😂😂😂
It's well worth the extra cost, real mascarpone is a genuine premium product because only so much of it can be made.
Except that mascarpone is super easy to make at home, so there's not much point in buying it.
Easy and cheaper to make your own mascarpone.
It's closer to $10 for 250g
Please show how cream cheese is made !!
Search "How it's made Cream Cheese". How hard is that?
@@ftswarbill I want them to do it !!! Im their fanboy !!!
@Gail Billing I want them to show me how it's done in large manufacturing facilities. At home there are dozens of videos I wanna see them do it !
Good pronunciation.
Mascarpone in my opinion is better than cream cheese.
So, is supermarket mascarpone the same as cream cheese?
Asking the real questions.
No they are NOT the same. No salt. Luscious. Light. Divinity. Nuff said.
Mascarpone is not a cheese it is a cream lol... totally different in taste and texture ...
You get what you pay for.
Creme fraiche and sour cream are same??
No because it is more like sour cream. When you make it you add butter milk to heavy -hipping-cream to curdle it. Mascarpone and cream cheese is sweet and not bitter. Crème fraiche is awesome in everything. Next time you have chili or a hearty stew put a tablespoon in for a welcomed change. Also deviled eggs flavor pops with it.
@@ftswarbill what is the difference between them though
@@SangitA Creme Fraiche has more of a bitter taste. You should google how to make it. It's fun and easy and saves you loads of money. Also you can fill up mason jars and give them as gifts to family and friends. It lasts for months in the fridge and you can even freeze it. Makes a perfect gift because you took the time to make it instead of just buying some thoughtless over priced gift. Sorry to keep going on but again I love it!
No!
@@ftswarbill not sure what kind of creme fraîche your eating that tastes bitter but i Live in france and it should not be bitter!
I see Jimmy , Jamie's Ligger got here too
Totally different but if you wipped the cream cheese then it's similar
If you clot the cream. A bit more than whipping it, but less than making butter ;)
it tastes like butter tho
Bless the cows
I like clotted cream. And it's cheap.
They are NOT the same! Make your own mascarpone. It is incredibly simple and way, way cheaper. There are lots of recipes right here on RUclips.
No it had citric acid
I don't understand why this is so difficult. Cream cheese is made mostly from milk with a small amount of cream added, then FERMENTED WITH BACTERIA, which gives it a very particular flavor and texture. Marscarpone is pure cream thicken by adding an acid like lemone juice and then draining the whey, not fermented at all, so it also has a very particular flavor and texture. The idiots claiming they are the same probably can't tell the difference between Amercan processed craft singles and sharp chedder cheese.
IKR...i get so sick of this conversation. And even this video did not get it all the way right.
Taste and you will know
Is mascarpone like champagne as a naming convention? If it doesn't come from Italy or is not made from cream instead of milk, it can't be called mascarpone?
No, just like cheddar rarely comes from Cheddar, UK.
You can't make mascarpone with milk, not possible. If you applied the same process to milk, you'd get ricotta. Mascarpone name does not have any geographical restrictions.
@@ibec69 Thank you!
@@ibec69 Not really, because ricotta is NOT made from milk. Real ricotta is made from the whey left after making cheese. Nowadays, sometimes, they add a little milk or cream to "enrich" it.
To me, cream cheese has flavor. Mascarpone tastes like nothing at all. I think it’s useless.
Drop the E when you pronounce it and you'll only then be able to enter the USA.
Don't even get me started on aluminium
Americans not content with telling foreigners how to govern their own country, are now telling them how to pronounce their own words?
Why are the cows' tails tied to ropes? Does it gently discourage them from backing up?
Stops them contaminating the milk and hitting the milking person.
Cows use their tail as a fly swatter.
@@DirtyRobot That makes so much sense, thank you! I'm feeling a bit sheepish for not having thought of it, since their tied-up tails were merrily swishing back and forth during the video.
Stops them flicking cow poo into the milk, too
Mascarpone is primarily made from cream and acid, cream cheese is made of milk and bacteria cultures.
BTW, the acid does not coagulate the cream, it thickens it. Subtle difference, but important.
If you can't taste the difference between mascarpone (a good one made in italy) and cream cheese like Philadelphia, then there really is no hope for you. You may aswell just eat kraft singles.
was gonna say the same thing 🤣🤣🤣
🤣🤣🤣
To be fair "Philadelphia" brand cream cheese isn't that good. It's fairly low quality as far as cream cheeses go.
@@SilvaDreams I actually prefer Philadelphia over all others because of it's milder tang taste and is not as sticky.
The only difference between the two is mascapone has sugar in it. If you have a sweet tooth you will choose mascapone.
Why is US milk so inferior ????
@John Alderman Perhaps it is the lack of grass in the cows' diet. I should think that would be the main culprit, however the GMO corn and soybeans may influence flavour more. The only US milk that tastes like British or Irish milk to my taste is Maple Hill Organic brand from NY. It is 100% grass fed dairy. I've tried numerous other organic and grass fed brands, and this is the only one that comes close. Shout out to France; French milk is lovely as well.
Because it’s tailored down to marketing requirements, regional/national homogenous expectations, and Unavailability of comparisons
Whats the difference???? 🤔 The two most important things the taste and texture are different.
🙄😕😒
End product almost identical. Process to make not so much.
Almost identical in their aspect. Totally different in texture and taste!
Cream cheese has a lot of additives
What cream cheese are you eating? Its milk and bacteria for fermenting....
🤦♂️
Is Mascarpone 😂not mascarponi 😂
They didn’t answer the question what’s the difference?
They did, right at the end. Mascarpone is made from cream. Cream cheese is made from milk.
they did at the end. cream cheese is made of milk and mascarpone is made of fresh cream which requires 500 litres of milk just to produce 45 litres of fresh cream. So basically, the reason why the mascarpone is much more expensive than cream cheese is because it takes more amount of milk that is used to make cream cheese to produce the same amount of mascarpone.
They didn’t, or more precisely they partially did. Mascarpone is coagulated with lemon juice or vinegar, depending on the dairy farm recipe, sometimes with cream of tartar which is abundant in Italy as a side product in wine production. Instead industrial cream cheese like Philadelphia is thickened (not coagulated) with carrageenan, a natural polysaccharide.
It's also fermented with bacteria. Why does no one seem to get that.
poor mans keuringsdienst?
Here's a tip to tell the difference: TASTE IT! There is a world of difference. So called 'cream cheese' is made from milk. Mascarpone is made from cream.
@@justynthyme So glad you wasted your time watching this video...you'll be able to sleep much better tonight, won't you? :-) I didn't bother, I confess, as the video seemed a bit of nonsense. So thrilled to hear that they did indeed reveal the difference! LOL!
@@justynthyme ...and I totally believe you never look at a video out of curiosity or sheer boredom...and didn't bother to watch the rest because you discovered it was a bit of nonsense. Uh huh, yeah Justyn! Have a laugh, Justyn...stop sucking lemons...move on.
I have a container of cream cheese in the the fridge and it is made from cream not milk. Read your comment and went and checked
I always think of mascarpone as a cross btwn sour cream & cream cheese.
Yet it is less sour than both of those products
Mascarpone reminds of me a creamy ricotta cheese. Has a mild nutty note at the end. One of my fav cheese for creamed dishes. Very rich tho'.
I bought Mascarpone for the first time to make my wife tiramisu cake. So I goto the Italian store by myself and pay $11.00 for one pound or 17oz because it was made in Italy (Polenghi). So before I added it to the mixing bowl I took a spoon and tried a little to see what all the fuss was. I almost threw up. Mascarpone tastes like crap. I don't see what the argument is, cream cheese is amazing and Mascarpone tastes like cold wet drywall joint compound.
The way you say it hurts my soul
I make mascarpone myself from whipping cream.
after seeing how mascarpone was made i was expecting to see how industrial cream cheese is made. maybe they assume everyone knows the second so they could just describe the first but i'm not even sure how the cheaper cream cheese is made. isn't milk+acid the home recipe for making your own ricotta, would using cream+acid make mascarpone instead?
Nobody seems to care that the constant moving, by the farmers own admission, stresses the animals.