Cooking cream cheese Philadelphia at home
Philadelphia cheese is ranked as a cream cheese and is created on the basis of cottage cheese. This type of cheese appeared in 1872 and was coined in the eponymous state of America by Kraft Foods.
In the store, real Philadelphia cheese is made up of products such as milk, free from fats, whey concentrated protein, cheese culture, salt, whey itself, stabilizers, sorbic acid and palmitate (vitamin A).
The industrial production process consists of pasteurizing milk and its subsequent homogenization. Then it is cooled, heated, add the leaven.
The resulting cheese clot is separated from the whey and gives it the desired taste, adding to the composition of all kinds of seasonings.
If there is a lack of weight, there are metabolic disorders or a lack of vitamins, cream cheese is a real find.
However, in some cities of our country it is very difficult to find ready-made Philadelphia cheese, so it can easily be produced at home with your own hands.
The main thing is to correctly observe the sequence of actions in each recipe, and then it will be possible to bliss, trying home-made delicate product very soon.
Although traditionally Philadelphia cheese should be prepared on the basis of cottage cheese, the first recipe will not contain it, since it is not always observed in the refrigerator. To begin, consider the option of cooking based on milk and kefir.
The first step is to pour the milk into the pan and transfer it to the stove over moderate heat. In the process of heating it must be stirred, adding salt and sugar.
After the milk boils, you can slowly begin to add kefir to it, stirring the mixture and waiting until it coagulates.
Then the resulting mass should be thrown on the gauze, which you want to hang over the sink for a couple of tens of minutes, so that the whey will flow.
While it flows, you can beat an egg with lemon acid, after which you need to add the resulting curd to them.
Then everything is again whipped so as to get the same type of fluffy mass.
This will be our homemade Philadelphia cheese.
You just need to take them and several other products in the following proportions:
- Sour cream 20% fat — 200 grams;
- Natural yoghurt — 500 ml;
- Lemon juice — 0.5 tsp;
- Salt — 1/3 tsp;
- Piece of gauze;
- Compacted fabric.
Preparing the ingredients described, proceed to the preparation of cheese. This recipe implies a two-day process, since if you start it in the evening, overnight, the product itself will reach the desired condition.
First you need to take a bowl with great depth, put a colander with small holes in it and line it with a three-layer gauze bottom. A piece of thick cloth is put on it, which later will help the cheese to get a sleek look.
On the fabric you need to pour the yogurt and add sour cream to it. It is unacceptable to take sour cream, which has a fat content of less than 20%.
Using a whisk or a mixer, mix the mixture, carefully checking the presence of lumps. They should not be any.
Next you need to put in the salt and pour lemon juice, and then mix everything again. Then you need to take the fabric and gauze by the edges and tightly cover the mixed products with them, putting pressure on them in the form of a plate and something heavy, for example, a half-liter jar of water.
In the end, you will notice that even without your participation, the cheese began to prepare, because the serum flowed into the bowl. Nothing more is required of you and you just have to leave the mixture for at least half a day.
Having unrolled fabric since morning, you will see in it ready natural cream cheese.
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The following recipe is purposefully developed for those who dream of implementing a real masterpiece at home, using not only cottage cheese, but also traditions that always produce Philadelphia cheese.
So, this recipe insists on the presence of downstream products:
- Cottage cheese — 500 g;
- Cream (30%) — 200 ml;
- Sour cream — 200 ml.
The first thing you need to do is well whip the cream so that they become very thick. Then you need to add cottage cheese, sour cream and a little salt.
All the laid out ingredients should be mixed as long as possible, until you get a homogeneous dense mixture, which ultimately must be left to infuse for a day.
After 24 hours, the creamy milk product will be ready. Such cheese can be stored in the refrigerator for about a week.
Of course, everyone will want to learn how to make this cheese so that it is superior in taste to all other cheeses. For a truly chic and tasty result, you can use the following tips:
- Instead of the usual chicken eggs, you can take quail. With it, the resulting texture will be softer and more tender;
- Instead of citric acid, it is preferable to take lemon juice, it is more natural;
- Milk and sour cream in some recipes should be chosen with a high percentage of fat;
- To add a special flavor, you can add spices, garlic or herbs to your homemade cream cheese;
- It is believed that cheese created with the participation of raw eggs can only be stored for three days.
Philadelphia cheese reconstituted at home can be used to make adorable rolls and sushi, desserts, or just to eat with bread in the form of sandwiches. Enjoy your meal!