The sweet, delicate cream cheese Philadelphia is popular and special love. It is incredibly tasty, almost universal, but very expensive. Recently, prices for overseas food have not been encouraging, and the price tags for cheese are frankly scary.
But there is no need to deny yourself an expensive product. You can cook delicious Philadelphia cheese yourself at home. Of course, it will differ from the store, but in minor nuances. Moreover, there are several recipes for Philadelphia cheese, and each housewife can choose the one that her family likes best.
Principles of making Philadelphia cheese at home
In order to cook a wonderful Philadelphia cheese at home, you will need a set of certain items:
• pan;
• mixer;
• manual whisk for whipping;
• a piece of clean gauze;
• colander;
• Plastic container.
Most often, the essence of making Philadelphia cheese, the recipes of which are given below, in curdling a dairy base. Separating whey from a curdled milk product is one way. The second way is to prepare soft Philadelphia from the finished cottage cheese (in this case, you need a mixer).
Ready cheese can be stored in the refrigerator for no longer than two weeks. If the cheese has raw eggs, then for your own safety, the finished product must be consumed within three days.
Philadelphia cheese on milk and kefir
The fastest and most inexpensive option for making Philadelphia cheese at home. He will be ready in just half an hour. Cheese has a delicate texture, pleasant sourness and at the same time sweet taste. It is perfect for morning toasts and homemade rolls.
Ingredients:
• a liter of any milk (you can take not quite fresh);
• half a liter of kefir;
• one egg;
• a teaspoon of granulated sugar;
• a teaspoon of fine salt;
• a pinch of citric acid (literally at the end of the knife).
Cooking method:
Pour milk into a saucepan and heat over medium heat.
While the milk is heating, prepare in the whey compartment. To do this, install a colander on another pan and cover it with a piece of gauze rolled up 3-4 times. The ends of the gauze should hang from the colander by 10-15 cm.
When the milk warms up, but has not yet begun to boil, add salt and sugar, mix and wait until it boils. Stir constantly, so that the milk on the bottom and pan of the pan does not burn.
Open kefir in advance and keep it near the stove. As soon as a clear boil begins (the bubbles in the milk begin to rise regularly with increasing intensity), pour kefir into the pan and mix. Hold on fire for 5-6 seconds and lay in cheesecloth.
Tie the ends of the gauze and hang it over the sink. The remaining serum drains for about fifteen minutes.
Beat the egg with a pinch of citric acid.
Transfer the tender cottage cheese, cooked with your own hand, from gauze to a bowl, pour the egg mixture into it and thoroughly beat with a whisk or a mixer.
Transfer the lush, delicious mass into a food container or glass jar and store in the refrigerator.
Philadelphia cheese on cream, cottage cheese and sour cream
This Philadelphia cheese recipe involves the use of off-the-shelf cottage cheese. The fresher, soft and moist the cottage cheese will be, the more delicious will be the soft cheese. Cottage cheese with large hard grains, dry will not work. A finished product resembling industrial Philadelphia cheese can be used both for sweet dishes and for making sandwiches. It is especially tasty to combine it with seafood, fish or vegetables.
Ingredients:
• a pound of soft cottage cheese;
• 200 ml of fat cream;
• 200 ml of fresh sour cream;
• fine salt to taste.
Cooking method:
Pour the cream into the whipping bowl and beat thoroughly with a mixer until thickened.
In small portions, without stopping whipping, put sour cream in the bowl, then cottage cheese.
Salt and beat the mass again.
We leave the whipped base for Philadelphia for a day in the room, covering the dishes with a lid and removing it away from heating appliances.
After a day, rearrange the soft soft cheese in the refrigerator.
Philadelphia cheese on milk, cream and buttermilk
Delicious Philadelphia cheese, the recipe of which is given below, is prepared using liquid rennet (pepsin, rennet, etc.). If you buy such a bottle, you can make delicious cheese at any time. In addition, a special thermometer is required to make cheese, which allows you to control the temperature of heating liquids.
Ingredients:
• liter of milk;
• half a glass of buttermilk (or plain kefir);
• 1.4 liters of heavy cream for whipping;
• a tablespoon of small or medium salt;
• three drops of liquid rennet.
Cooking method:
Pour milk into a wide pan, add the whole cream norm.
Send the creamy milk mixture to a small fire and heat to 21 degrees. Do not boil.
Pour buttermilk into warm milk and cream. If it is not, then nonfat kefir will be a good substitute.
Remove from stove.
Drop three drops of the microbial enzyme into the mixture and cover tightly.
Future cheese should stand in this form at room temperature for at least 10-12 hours. You can make a foundation in the evening and leave the dairy products curdled overnight.
Remove the lid and sprinkle the resulting layer with salt.
Gently, using a large whisk, divide the mixture in several places with vertical movements (do not whisk).
Cover the colander with a piece of gauze rolled up in three or four layers and set over the pan.
Pour curd into gauze and leave serum to drip for half an hour.
Twist the ends of the gauze, fix with an elastic band or food twine.
Drain the whey from the pan and put the colander back in place.
Put the resulting bag in a colander and for another 10 hours send the cheese in the refrigerator for the final disposal of whey.
Remove the structure from the refrigerator, transfer the finished cheese to a storage container.
Philadelphia cheese with greens on cream curd and sour cream
It is very tasty to cook Philadelphia cheese at home with your favorite greens. The combination of cottage cheese, herbs and cream gives the cheese a delicately spicy aroma. The spicy product is slightly different from traditional Philadelphia, but it has a delicious fresh taste and is suitable for almost any snack.
Ingredients:
• a pound of soft juicy cottage cheese;
• two hundred milliliters of cream for whipping;
• two hundred grams of sour cream;
• a third of a teaspoon of salt (you can take more or less, to taste);
• some favorite greens.
Cooking method:
Finely chopped herbs (cilantro, parsley, basil, dill).
Beat cream with a mixer at high speed so that they thicken.
When the cream is beaten into a dense mass, add salt and gradually lay out all the sour cream and cottage cheese.
Put greens in the finished cheese and mix thoroughly so that it is evenly distributed over the cheese mass.
Leave home Philadelphia in room conditions for a day, then put in the refrigerator.
Philadelphia cheese on yogurt and sour cream
Yogurt can be an excellent base for making Philadelphia cheese. The recipe also involves the use of sour cream. Fresh juice is best suited for curdling. Its aroma will give the product a festive touch. Cooking such cheese will also take a long time, but the result is worth the time spent.
Ingredients:
• half a liter of natural yogurt;
• two hundred grams of sour cream with a fat content of at least 20 percent, not lower;
• half a teaspoon of freshly squeezed lemon juice;
• a third of a teaspoon of fine or medium salt.
Cooking method:
Prepare a pot, colander and cheesecloth as described above. It is necessary that the design was ready in advance, by the time it will be necessary to drain the yogurt-cream mass for decanting the whey.
In a bowl for mixing the components, combine yogurt, sour cream. Beat out with a whisk, carefully breaking the lumps.
Squeeze a little juice from fresh lemon.
Pour into juice in a mixture of yogurt and sour cream, add salt and mix again.
Pour the composition into a colander covered with gauze.
Connect the ends of the gauze filter, covering them with the base of the future cheese as tightly as possible.
Put a plate on top of the gauze, and it bends on it in the form of a small glass jar filled with water (0.5-0.7 l is enough).
When whey drains, Philadelphia cheese is ready. As a rule, this happens after 8-10 hours. It remains to shift the formed lump into a suitable container and send it to the refrigerator shelf.
Philadelphia Cheese at Home - Tips and Tricks
The fatter the dairy products used to make the cheese, the tastier the homemade Philadelphia will be. The product cannot be called dietary, but it will hardly differ in taste from the store.
Citric acid and lemon juice are interchangeable. No acid - take a lemon, and vice versa.
Chicken eggs can also be replaced. For example, quail. You just have to take a double portion to level the volume. The consistency of the finished product with quail eggs will be very tender.
Along with herbs, you can add your favorite spices, spices, grated garlic and pieces of dried or dried vegetables to the cheese during cooking.
Philadelphia cheese is not only used as a spread for sandwiches, sandwiches or croutons. With it you get wonderful pastries (muffins, pastries, profiteroles, cakes, cheesecakes) and original desserts. Soft Philadelphia cheese fits perfectly into the concept of rolls, rolls, canapes. In addition, on the basis of this products are very delicious sauces.
