Sweet, tender cream cheese Philadelphia is popular and special love. It is amazingly delicious, almost universal, but very expensive. Recently, the prices of foreign food products are not encouraging, and the price tags for cheeses are clearly scary.
But you will not have to deny yourself an expensive product. You can make your own delicious Philadelphia cheese at home. Of course, it will be different from the store, but in minor nuances. Moreover, there are several Philadelphia cheese recipes, and each housewife can choose the one that her family will most like.
Principles of making Philadelphia cheese at home
In order to make fine Philadelphia cheese at home, you will need a set of certain items:
• pan;
• mixer;
• hand 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 the milk base. Separating whey from coagulated dairy product is one of the ways. The second method is the preparation of soft philadelphia from ready-made cottage cheese (in this case, a mixer is needed).
The finished cheese can be stored in the refrigerator for no longer than two weeks. If there are raw eggs in the cheese, then for your own safety the finished product should be consumed within three days.
Philadelphia cheese with milk and kefir
The fastest and most inexpensive way to make Philadelphia cheese at home. He will be ready in just half an hour. Cheese has a delicate texture, pleasant sourness and sweet taste at the same time. It is perfect for morning toasts and homemade rolls.
Ingredients:
• liter of any milk (you can take it is not quite fresh);
• half a liter of kefir;
• one egg;
• teaspoon of granulated sugar; • a teaspoon of fine salt;
• A pinch of citric acid (literally at the end of the knife).
Preparation:
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 folded 3-4 times. The ends of the gauze should hang from a colander at 10-15 cm.
When the milk warms up, but still does not begin to boil, pour in salt and sugar, mix and wait for boiling. Constantly stir, so that the milk on the bottom and the pans do not burn.
Open kefir in advance and keep near the stove. As soon as a clear boil begins (the bubbles in the milk begin to rise regularly with increasing intensity), pour the kefir into the pan and mix. Hold on fire for 5-6 seconds and fold into cheesecloth.
Tie up the ends of the gauze and hang it over the sink. The remains of serum drain for fifteen minutes.
Beat the egg with a pinch of citric acid.
Gentle cottage cheese, cooked with his own hands, to shift from the gauze into the bowl, pour the egg mixture into it and beat everything thoroughly with a whisk or a mixer.
Lush tasty mass put in 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 ready-made cottage cheese. The fresher, softer and more moist the curd is, the more delicious will be the soft cheese. Cottage cheese with large hard grains, dry will not work. The finished product, reminiscent of industrial cheese Philadelphia, can be used for sweet dishes, and for making sandwiches. Especially tasty to combine it with seafood, fish or vegetables.
Ingredients:
• a pound of soft cottage cheese;
• 200 ml of heavy cream;
• 200 ml of fresh sour cream;
• fine salt to taste.
Preparation:
Pour the cream into the beating bowl and beat well with a mixer until thick.
In small portions, without stopping the beating, spread into the bowl first sour cream, then cottage cheese. Salt and beat the mass again.
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.
A day later, rearrange the soft soft cheese in the fridge.
Philadelphia cheese with milk, cream and buttermilk
Delicious Philadelphia cheese, the recipe of which is given below, is prepared using liquid rennet enzyme (pepsin, rennet, etc.). If you buy such a bottle, you can make delicious cheese at any time. In addition, for the preparation of cheese will need a special thermometer, which allows you to control the temperature of the heating liquids.
Ingredients:
• liter of milk;
• half a cup of buttermilk (or kefir);
• 1.4 liters of whipping cream;
• tablespoon of fine or medium salt;
• three drops of liquid rennet.
Preparation:
Pour the milk into a wide saucepan, add the whole rate of cream.
Send the creamy milk mixture to a low heat and heat to 21 degrees. Do not boil.
Pour into warm milk and cream buttermilk. If not, then a good replacement will be a low-fat yogurt.
Remove from heat.
Put three drops of the microbial enzyme in the mixture and cover tightly.
Future cheese should stand in this form at room temperature for at least 10-12 hours. You can make the foundation in the evening and leave the dairy products to cover overnight.
Remove the lid and sprinkle the resulting layer with salt.
Carefully, with a large whisk, divide the mixture in several places with vertical movements (do not whisk).
Cover the colander with a piece of gauze folded in three or four layers and set over a saucepan.
Pour the curd into a cheesecloth and leave for half an hour to drain off the whey.
Twist the ends of the gauze, secure with rubber or food twine.
Drain the whey from the pan and return the colander to its place.
Put the formed bag in a colander and another 10 hours to send the cheese in the refrigerator for the final disposal of whey.
Remove the design from the refrigerator, shift the finished cheese into the storage container.
Philadelphia cheese with greens on cream cheese and sour cream
Very tasty to cook Philadelphia cheese at home with your favorite herbs. The combination of cottage cheese, herbs and cream gives the cheese a delicate spicy flavor. Spicy product is somewhat different from the 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 heavy whipping cream;
• two hundred grams of sour cream;
• a third of a teaspoon of salt (you can take more or less, to taste);
• some favorite greens.
Preparation:
Greens (cilantro, parsley, basil, dill) very finely chop.
Beat cream with a mixer at high speed so that they thicken.
When the cream is poured into a dense mass, add salt and gradually put all the sour cream and cottage cheese.
Put greens into the finished cheese and mix thoroughly so that it is evenly distributed among the cheese mass.
Leave home Philadelphia in room conditions for a day, then put in the refrigerator.
Philadelphia cheese on yoghurt and sour cream
Yogurt can be an excellent basis for making homemade Philadelphia cheese. The recipe also involves the use of sour cream. For draining, fresh lemon juice is best. Its aroma will add a festive color to the product. 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;
• one third of a teaspoon of fine or medium salt.
Preparation:
Prepare the pot, colander and cheesecloth as described above. It is necessary that the construction be ready in advance, by the time it will be necessary to pour out the yoghurt-creamy mass to decant the whey.
In a bowl for mixing ingredients combine yogurt, sour cream. Beat with a whisk, carefully breaking the lumps.
Squeeze out some lemon juice. Pour into the 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 basis of the future cheese as closely as possible.
Put a plate on top of the gauze, and bends it in the form of a small glass jar filled with water (0.5-0.7 liters is enough).
When the whey is drained, Philadelphia cheese is ready. As a rule, this occurs after 8-10 hours. It will remain to shift the formed lump into a suitable container and send it on the shelf of the refrigerator.
Philadelphia Cheese at Home - Tips and Tips
- The fatter the dairy products used to make cheese, the tastier the home philadelphia will be. The product can not be called dietary, but in taste it almost will not differ 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. Only it is necessary to take a double portion to level the volume. The consistency of the finished product with quail eggs will be very tender.
- In addition to the greens, you can add favorite spices, spices, grated garlic and pieces of dried or dried vegetables to the cheese during the cooking process.
- Philadelphia cheese is used not only as a spread for sandwiches, sandwiches or toasts. It makes wonderful pastries (muffins, cakes, profiteroles, cakes, cheesecakes) and original desserts. Soft cheese Philadelphia fits perfectly into the concept of rolls, rolls, canapés. In addition, based on this product, very tasty sauces are obtained.
