Philadelphia cheese at home: save and enjoy. Recipes for every day with Philadelphia cheese at home - exquisite simplicity!

Philadelphia cheese at home: save and enjoy. Recipes for every day with Philadelphia cheese at home - exquisite simplicity!

Imagine that you are going to make a cheesecake, or sushi, or a salad, or a dessert with Philadelphia cheese, but this cheese is not in the refrigerator. Even more: it was not on sale in the nearest grocery store!

For enterprising housewives, such a circumstance will not force them to abandon the preparation of the planned dish, and will not be frightened by the loud name of the famous cheese. Because to cook it in your own kitchen is not a problem at all. Well, unless, to make a company label and packaging does not work, but she did not need - tasty and fresh cheese does not need advertising and decoration.

Try to make cream cheese yourself - it will definitely work out.

Home-made “Philadelphia” cheese - basic technological principles of cooking

This cheese belongs to the group of cream cheeses made from milk or cream. Let us leave aside production wisdom, at least, because initially real cheese was prepared without the use of modern technologies, raw materials were not sorted into atoms, being guided by an estimate of the expected profit. In the nineteenth century, the main criteria for cream cheese “Philadelphia” were quality and taste. To be more precise, such cheeses were invented much earlier, and not in Philadelphia, and they were originally made only at home.

Cream cheeses belong to the category of fresh cheeses, for the preparation of which mesophilic sourdough (lactic acid bacteria) is added to milk.

To make Philadelphia cheese at home, you can use this starter as:

• Special bacterial ferment sold in cheese makers; read the instructions on the package and follow it.

• Lactobacilli and enzymes can be purchased at the pharmacy, where a pharmacist from the available range will offer the best version of preparations containing mesophilic bacteria. You need to look for probiotics, including bifidobacteria and lactobacilli: recently the dairy industry is very closely related to pharmacology, therefore, the same microorganisms are involved in the normalization of digestion in related industries. • The necessary microorganisms can be found in the children's dairy kitchen, having bought a children's cottage cheese for the leaven, or, nevertheless, once for the ferment one will have to look for the original cheese, in the original, sealed package.

Why is it important to pay attention to finding the right leaven? The answer is obvious: to get a taste of the original cheese, which depends on certain bacteria. The taste of the original cheese "Philadelphia", according to modern technology of its production form:

Lactococcus lactis ssp. Lactis;

Lactococcus lactis ssp.cremoris

These are the main strains used in cheese making.

For the same reason, but in order to eliminate the presence of other undesirable microorganisms present in our life everywhere, the milk for Philadelphia cheese at home, as in production, must be pasteurized.

Just in case, pasteurization - heating the milk in the range of 63 ° C to a temperature close to boiling. The higher the temperature of pasteurization of milk, the less time it needs to warm up. Pasteurized milk is cooled to a temperature that is comfortable for growth and reproduction of the added starter - 25-30 ° C. Of course, homemade cheese lovers should purchase a special thermometer for such operations.

But before starting work, before pasteurization, it is necessary to determine the fat content of the milk used, its volume, since the creamy consistency of the cheese directly depends on these indicators.

From 2,7 l of dairy mix at the exit 1 kg of cheese turns out. At home, you can use milk of any fat content, adding cream to it, including - dry. In production, the milk is normalized, first degreasing it, and then making the required amount of milk fat. If the house has a domestic separator, you can repeat the production process with maximum accuracy. If there is no such device, which is normal for city dwellers, then you can use pasteurized skimmed milk and cream of any fat content bought in the dairy department for making cheese: just pay attention that the milk should be fresh and whole - from reconstituted milk at home It is difficult to get high-quality cheese grain. Please note that the cream cheese “Philadelphia” initially, when creating the author's recipe, had a very high fat content, which caused its delicate texture and great popularity. Now, some manufacturers offer “dietary” versions of cheese with the loud name “Philadelphia”. The composition of such cheese pastes includes all sorts of "secret additives" that separate manufactured dairy product from the original and perfect cheese recipe. However, the question of the fat content of cheese is a matter of taste, but in order to make it look like a real one, try not to defat dairy products too much, and leave at least 36-40% to create a real creamy taste and a pasty consistency. That is, for homemade cheese "Philadelphia" it is desirable to use fresh homemade cream or pastry cream with a high percentage of fat, which is quite easy to find on sale.

The next stage is homogenization. The essence of this process is the destruction of large molecules of milk fat. Milk mixture under high pressure is driven through a narrow gap from one tank to another.

Stop! It is clear that no one has a homogenizer (separator) at home, and it is necessary to crush balls of fat in order to get a uniform consistency, because the molecules of milk fat are much larger than the water molecules also contained in milk. What to do in this case? If there is an immersion blender, then the problem is solved: warm the milk mixture so that the cold cream is not whipped into the butter, and break the balls with a blender. The mixer is suitable only if there is a special nozzle-knife. Of course, the power of these devices is not very consistent with the norm, and the centrifugal force is not pressure, but this technique is better than nothing.

Next, leaven is added to the prepared milk. Protein coagulation begins (coagulation). To speed up the process, the mixture can be slightly heated. This should be done carefully. The dishes with milk can be installed in a water bath to ensure uniform heating of the walls and to avoid burning. Full maturation of the mixture occurs during the day. The heated pan, where the whey has visibly separated, is placed in a cool place (10-15 ° C). The containers must be covered to isolate the raw materials from unwanted bacteria that feel great even at lower temperatures.

After 24 hours, the clot is separated from the serum, through a sufficiently dense fabric, then it is placed under the oppression for pressing. After the salt is added to the cheese (2% by volume), mixed, packaged. It can be stored for up to two weeks in the refrigerator, at a temperature of 1-4 ° C.

Even if you can always buy Philadelphia cheese in a store near your home, pay attention to the difference in price and the presence of preservatives in the “purchased” and personally made product. In addition, the constant presence of “Philadelphia” on the shelf in the refrigerator is a lot of interesting and tasty dishes in the home menu.

1. Rolls with salmon and olives from Philadelphia cheese at home - a quick snack

Products:

Lavash, Armenian 1 pc.

Marinated olives (pitted) 250 g

Salted salmon, fillet (or pink salmon, trout) 500 g

Cheese, creamy 450 g

Fresh cucumber 350 g

Tomatoes

Soy sauce

Rosemary, thyme (fresh twigs)

Cooking Method:

Spread pita bread on food film. Spread it with a thin layer of cream cheese. Pour sauce. Slice tomatoes and cucumbers into thin slices and place on a layer of cheese. Salted fish can be cut into strips or cubes, evenly distribute it over the pita. Slice the olives into pieces, chop the greens. Put it on top of the fish. Wrap the roll, put it on a dish and put it in the fridge. Before serving, cut, dividing into portions.

2. Milk-cheese soup with salami and peas from “Philadelphia” cheese at home

Product Composition:

Milk 1.2 liters

Philadelphia cheese 400 g

Water 300 ml

Onions 100g Salami 500g

Green Peas 300 g

Carrot red 200 g

Flour 30 g

Butter 50 g

Vegetable fat 30 g

Spice

Chopped greens

Cooking Technology:

Sliced ​​onion with flour, vegetable oil. Diced salami fry in butter. Blanch green peas and carrots until ready in salted water.

Pour half of the milk into a 2.5 liter saucepan, put the cheese pieces and smash it into a blender, bringing the mass to a homogeneous consistency. Heat over low heat by adding prepared vegetables, remaining milk. Bring to taste with ground spices of your choice. Stir the soup continuously, and 3-4 minutes after the start of boiling, remove from heat. When serving, decorate with chopped greens.

3. Casserole with mushrooms and Philadelphia cheese at home

Products:

Boiled potatoes 300 g

Onions 150g

Boiled mushrooms (champignons) 500 g

Tomatoes 250 g

Vegetable oil 50 ml

Greens (parsley, green basil)

Olives, pitted 200 g

Spices, ground - by choice

Cream Cheese 400 g

Cooking:

Preheat oven to 200 ° C, prepare a baking dish, lining it with foil greased with vegetable fat.

Slice the vegetables into layers and lay them out, covering each of them with a thin layer of cream cheese. The bottom layer is potatoes, then mushrooms, onions, tomatoes, olives. Cover the top of the casserole with foil and bake in this form for 20 minutes, and then remove the top sheet of foil and brown the casserole for 5-7 minutes. Cut into portions and sprinkle with herbs when serving.

4. Chicken zrazy with chopped greens and Philadelphia cheese at home

Product Composition:

Chicken Breast 1.2 kg

White rusks 200 g

Philadelphia cheese 600 g

Spice

Chopped greens (in assortment) 120 g

Eggs 2 pcs.

Deep Fat Oil

Cooking:

Cut the white meat into plates, across the fibers, into 6 servings. Repel. Season cheese with spices and chopped greens. Wrap 120 g of cooked minced meat in each chop. Beat the eggs and roll the zrazy in them. After that, lower the semi-finished products into finely ground crackers. Allow the zrasam to dry slightly, then repeat the breading. Fry them deep-fried to a brown crust.

5. Cottage cheese balls on a decoy with raisins and Philadelphia cheese at home

Products:

Eggs 2 pcs.

Raisin 150 g

Sugar 100 g

Salt, fine 2 g

Soda (baking powder) 15 g

Semolina 100 g

Cream Cheese 750 g

Flour 70 g

Deep Frying Oil

Fruit syrup or sour cream for serving

Cooking Method:

Wash the raisins and steam it with boiling water, then drain the water and dry. Mash cheese in a bowl, add eggs, sugar, salt and soda. Combine the mixture with semolina, flour and raisins, mix thoroughly and set aside for half an hour to swell the gluten. Roll the balls 40-50 g, picking up the place with a spoon. To prevent dough from sticking to your hands, soak them in water. Rolled cottage cheese balls fold the working surface, sprinkled with flour. Heat the oil to a boil and fry. Serve with syrup or sour cream.

6. Strawberry-chocolate dessert with “Philadelphia” cheese at home

Products:

Fresh berries (in assortment) 300 g

“Philadelphia” 720 g

Strawberry Syrup 150 ml

Melted chocolate 250 g

Oil (82.5%) 50 g

Fruit liqueur (or brandy) 50 ml

Vanillin 6g

Mint (fresh leaves) - for registration

Lemon slices 6 pcs.

Cooking:

Beat the cheese with strawberry syrup until smooth. Transfer the mass to a pastry bag and deposit it in ice cream bowls or martini glasses. Decorate the edges of the glasses with slices of lemons. Whip melted chocolate with butter, add liqueur and vanilla. Pour the cheese mass with chocolate icing: drop it out of the cornet by “drawing” the chocolate grid. Put the prepared berries and mint leaves on top.

Philadelphia Cheese at Home - Tips and Tricks

Delicious baked cream cheese makes excellent baking. If you use cream cheese for making dough, you can reduce the amount of butter or margarine. Cream cheese is the perfect ingredient for Easter cheesecake. For long-term storage of cheese in whey, add salt (10 g / 1 l), and put the cheese in brine. Close the container tightly and place in the refrigerator, closer to the freezer. To remove excess salt, transfer the cheese for 5-6 hours in cold water.

Cheese “Philadelphia” can serve as an ideal sandwich mass. Add spices and herbs to taste and use as a base for sandwiches.

If the cheese has accidentally dried up or absorbed unpleasant odors, hold it in fresh milk. This cheese can be used in dishes to be cooked.

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