Mascarpone is grainy and yellow!
I was making mascarpone cheesecake and left my mascarpone at room temperature for about half an hour to an hour to soften it up. When i proceeded to try to mix it with a rubber spatula (without adding anything), it looked all grainy. I thought maybe the temperature was off so I heated it a little in the microwave (10 seconds) and it became liquid and yellowish. I’ve put it in the fridge and it hardened but is still yellowish.
First, I am wondering why it was already grainy when I hadn’t even added anything to it. I just opened the package and it’s best by date is October so I don’t believe it’s an issue of it being too old.
Second, what could I do with the yellowish mascarpone? Savory or sweet ideas are welcome.