2

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Fat cream cheeses as source of dietary fat

Answered on September 12, 2014
Created June 03, 2010 at 11:18 AM

Does full fat cream cheese (creme fraiche/Philadelphia/ mascarpone) have same wonderful benefits as double cream/butter or is it more like a cheese in that it contains cassein and is insulogenic?

D30ff86ad2c1f3b43b99aed213bcf461

on January 08, 2011
at 12:26 AM

Yum! I love mascarpone but where it's available near me it's fairly cost prohibitive. Thanks for the inspiration! :)

D31a2a2d43191b15ca4a1c7ec7d03038

(4134)

on September 12, 2010
at 04:14 PM

Jon, I'm sorry to say I have never measured it. I don't strain mine, as I eat it as dessert with a spoon, rather than using it as an ingredient in something else. I just pour it into a plastic container. I will measure my next batch and post the results.

F6c1df7d5699661bd1f0d6d0a6c17fc6

on September 09, 2010
at 02:53 PM

Thanks for the clear instructions for the mascarpone making. I will be trying this out! How much cheese do you get out the pint?

84666a86108dee8d11cbbc85b6382083

(2399)

on June 05, 2010
at 11:20 AM

If one is in Europe, mascarpone can be found quite cheap in discount supermarket chains like Hofer/Aldi, Eurospin, Lidl, priced somewhere around 3.5-4.5 € per kilo.

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4 Answers

2
D31a2a2d43191b15ca4a1c7ec7d03038

on September 05, 2010
at 08:31 PM

I mix cream cheese with butter and heavy cream for a lovely, high-fat treat.

You can make mascarpone very easily. Here's the recipe I use:

Mascarpone (non-traditional method)

Needed: one pint heavy cream, one lemon, double boiler, candy thermometer, wooden spoon.

(If you don't have or don't wish to use tartartic acid or rennet, this method works well.)

Heat 1 pint heavy cream, in top of double boiler, to 190 degrees Fahrenheit. (I have used both pasterurized and ultra-pasteurized. The ultra turns out a bit thinner.)

Add 1 - 2 Tablespoons fresh lemon juice. Stir with wooden spoon until mixture thickens enough to leave a thick coating on the back of the spoon. Continue to cook the mixture five minutes after that thick stage has been reached.

Take the top part of the double boiler off and set mixture aside to cool.

You can strain it through four layers of cheesecloth set in a sieve, if you are going to make something with the mascarpone. (I don't strain mine.)

I just put it in a container and when it is cool enough, cover and put it in the fridge.

I eat it with a spoon to make sure I have enough scrumptious butter fat in my diet.

This doesn't keep long, just a few days. You'll have to eat it or cook with it within a week or less. I enjoy the lemon juice in it.

Hope these are of use. :)

F6c1df7d5699661bd1f0d6d0a6c17fc6

on September 09, 2010
at 02:53 PM

Thanks for the clear instructions for the mascarpone making. I will be trying this out! How much cheese do you get out the pint?

D31a2a2d43191b15ca4a1c7ec7d03038

(4134)

on September 12, 2010
at 04:14 PM

Jon, I'm sorry to say I have never measured it. I don't strain mine, as I eat it as dessert with a spoon, rather than using it as an ingredient in something else. I just pour it into a plastic container. I will measure my next batch and post the results.

D30ff86ad2c1f3b43b99aed213bcf461

on January 08, 2011
at 12:26 AM

Yum! I love mascarpone but where it's available near me it's fairly cost prohibitive. Thanks for the inspiration! :)

2
6eb2812b40855ba64508cbf2dc48f1b6

(2119)

on June 05, 2010
at 10:42 AM

While cream cheese is a good source of fat for Atkins dieters, I suggest you read the ingredients label. Nearly all of it contains some kind of bean extract (guar gum or carageenan).

Go for the mascarpone - it's expensive, but it shouldn't have jive emulsifiers like cream cheeses do. If it does, get another brand.

84666a86108dee8d11cbbc85b6382083

(2399)

on June 05, 2010
at 11:20 AM

If one is in Europe, mascarpone can be found quite cheap in discount supermarket chains like Hofer/Aldi, Eurospin, Lidl, priced somewhere around 3.5-4.5 € per kilo.

1
B3c62d89cd47b7d7209b6a99243d0ded

on September 05, 2010
at 11:14 PM

I do not have the complete make-up comparisons at my finger tips, but I do have a testing pattern for different dairy foods to see how they affect me.

Leaving the rest of my Primal/Paleo/P??Nu diet as a constant, I eat or drink what the container says is 2 servings, and watch my mood and energy level carefully for a few hours.

Cream cheese is tasty, and does not change my energy level at all.

Mascarpone Cheese tastes wonderful, and I get a mild surge of energy about 15 minutes later that lasts for about an hour or two.

At least within my personal metabolism, Mascarpone Cheese wins as a good saturated fat source!

1
84666a86108dee8d11cbbc85b6382083

(2399)

on June 04, 2010
at 09:09 AM

Hm, nutrition data seems not to be carrying any data for creme fraiche/mascarpone but there is an entry for cream cheese.

Cream cheese (34g fat, 88% of calories from fat) 3,2 g of lactose, 1g of Omega 6, no data for casein (protein 5.9g)

Heavy (whipping) cream (37g fat, 94% of calories from fat) 0g (total sugars 0.1g) of lactose, 0.8g of Omega 6, no data for casein (protein 2.1g)

EDIT Customer support came through ;)

Mascarpone:

Energy value 355 kcal/1463 kJ

Protein 5,8 g Carbohydrates 3,0 g sugars 3,0 g

Lipids 35,5 g saturated 24,9 g monounsaturated 9,5 g poliunsaturated 1,1 g trans <0,1

cholesterol 122 mg sodium 30 mg

Fibre <0,1 Vitamin A 33 ??g Vitamin C <0,1 mg Iron 0,4 mg

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