How to make Philadelphia cream cheese at home. Philadelphia cheese at home - recipe

Hello friends! We haven't prepared anything for a long time. Let's stir up Philadelphia cheese today at home, the recipe will be given to us by Ilya Polyakov, he is a master at such things, he has a word ...

Cheese making is a complex and fascinating thing. But not simple. Someone needs caves with mold for cheese, and someone needs the meadows of Provence or Switzerland.

Cheese aging is also difficult to deal with. Therefore, in the conditions of the city, cheeses and their production become a very difficult matter.

Although it is possible. It may not be the usual recipe, but it is quite tasty. And don't let the non-cheesy ingredients fool you. Cheese has a lot of faces. There are some.

By the way, the British do not know the word "cottage cheese". For them, it is only a kind of young cheese.

The first recipe is recorded from words personally. The rest are hidden somewhere and kept in storerooms. But everyone tried - I give only those recipes that I prepared personally.

By the way, it is quite difficult to spoil them, although it is possible. But learn quickly - the eyes are afraid, but the hands do.

First recipe

Boil milk, adding salt and sugar to it.
Bring to a boil and turn off the gas.

Now add kefir (warm), stir until the mass curdles.

In a colander, fold the mass onto cheesecloth (it is better to make layer 4) and let the whey drain - this will take about 15-20 minutes. You should not squeeze the whey yourself, because not much of it should remain in the cheese. But you can stir not much (periodically).

Beat the egg with citric acid in a separate bowl (on the tip of a knife) until foamy.

Now add the resulting hot curd mass to the egg mass and continue to beat until smooth.

We send the Philadelphia cheese to the refrigerator to cool.

Second recipe

Products:

• Thermometer (do not eat it)
• A piece of very fine gauze
• Large saucepan (galvanized or stainless steel)
• Scoop
• large colander
• large whisk
• Large capacity (bowl)
• Reliable gum

You will get approximately 680 grams of finished cheese.

Two more video recipes for cheese at home

As already mentioned, there are many recipes, it would be nice to take proven ones. Here is a cool video that I found on YouTube, by the way, the channel is called that - recipes and reality. The blogger girl takes an interesting recipe, cooks according to it, and then says that she did it.

So, you have looked, and for the sake of order I will post the tested recipes here.

The first is simple, made from yogurt and sour cream, and the second is a recipe from professionals using special starter cultures, enzymes and calcium chloride.

1. A simple recipe - which turned out to be no ice

Compound:

Sour cream (fat content more than 20%, better than 30-40%) - 200 g
Yoghurt (natural fat content 3.5%, without additives, for example "Activia natural") - 500 g
Fine salt - 0.5-1 tsp (to taste)

2. The recipe from professionals is the one that won
Compound:
Milk - 4 l;
Cream 20-25% - 1 l;
Calcium chloride (solution) - 1/8 teaspoon;
Mesophilic sourdough - ¼ teaspoon;
Rennet (water solution) - 6-8 drops;

Baked apples with Philadelphia cheese

Well, now let's not let the cheese go to waste. You can, of course, just spread it on bread, but why do we need an extra one, let's cook apples with cheese. Watch and repeat.

Well, that's all for today. I would really like you to like these recipes. And if so, click on the buttons, share with your friends, I will be very grateful to you for this!

Products of foreign origin are very popular in our country, but it can be difficult to find them in stores at affordable prices. Cheese products are especially expensive, which is why it is better to cook it yourself, for example, Philadelphia cheese at home turns out to be no worse than production. Soft in texture and sweetish in taste, it is great for cooking various dishes, but the main thing is that it is cheaper than purchased.

Philadelphia cream cheese: sour cream and yogurt recipe

You can cook delicious American cheese at home in half a day. The cooking process itself takes 5-10 minutes, the rest of the time (about 12 hours) is spent on whey draining under pressure. That is why it is best to cook the product in the evening. So the next morning you can enjoy a freshly prepared portion of "Philadelphia".

Ingredients

• Yogurt (natural) - 500 ml;
• Salt - 1/3 tsp;
• Sour cream (fat content 20%) - 200 g;
• Lemon juice - ½ tsp

Cooking

1. We put a colander with a fine sieve covered with three-layer gauze on a deep bowl. We put a piece of dense cloth on it and pour yogurt into a sieve. It is very important, in addition to gauze, to use a dense fabric, it will help to subsequently obtain a product with a smooth structure.
2. After the yogurt, add sour cream to the mass, mix the ingredients with a mixer / whisk (so that all the lumps break), squeeze a little lemon juice into the dish, put salt. We mix the products again.
3. We turn the edges of the fabric into a colander, and do it so that they completely cover the milk mass. Next, we cover the product with a saucer, and set oppression on top of it. A filled half-liter jar or any other container of the same severity will do.
4. We put the resulting culinary structure in the refrigerator for 12 hours, or longer. Everything will depend on how actively the serum drains.
5. After 12 hours, the product should be ready: we take it out of the refrigerator, remove the oppression, unfold the fabric and extract the fragrant cheese mass from it.

Do-it-yourself cream cheese can be consumed quite as an independent dish, but many housewives (not in vain) use it to prepare other dishes.

What can be cooked with Philadelphia cheese

What can be prepared on the basis of sweet "Philadelphia" will not fit in one paragraph of the article, but the most common dishes are still worth mentioning:

• (croutons or fresh bread, smeared with cheese mass and decorated with herbs, spices);
• pastries (, pies, cupcakes, cake, etc.);
• desserts (cheesecake, etc.);
• salmon baskets;
• bread with cream cheese;
• butter cream (especially good for baking), or cream sauce;
• , seafood, as well as sweet rolls.

"Philadelphia" at home: a recipe for cottage cheese and cream

Ingredients

• — 200 ml + -
• — favorite, to taste + -
• - 500 g + -
• — 200 ml + -
• — 1/3 tsp or to taste + -

How to make Philadelphia cheese

Another option for preparing your favorite cheese is based on adding cottage cheese, cream and herbs to the product. Each ingredient influences the creation of Philadelphia in its own way: cottage cheese, for example, brings the taste of a homemade product closer to the original, cream makes the consistency softer, and greens decorate, making the product moderately spicy.

1. Whip the cream until thick, add a little sour cream, salt, cottage cheese to them.
2. Next, put the chopped greens, but this is not necessary. You can make cheese without herbs.
3. We mix all the ingredients, leave them at room temperature for a day. The next day, the product can be consumed.

Do not keep Philadelphia for a long time. The maximum shelf life in the refrigerator is a week. Keep tender cheese away from other foods so it doesn't absorb their flavors.

How to make Philadelphia cheese from cottage cheese and sour cream

Cooking according to this recipe is a very quick way to make a delicious cheese treat for the whole family. Our recipe does not involve prolonged settling of cheese, so almost immediately after cooking it can be served at the table.

Ingredients

• Kefir - 0.5 l;
• Sugar - 1 tsp;
• Milk - 1 l;
• Egg (chicken) - 1 pc.;
• Citric acid - at the tip of a knife;
• Salt - 1 tsp

Making homemade cheese

1. Place a saucepan of milk over medium heat. Add sugar and salt to the milk, bring it to a boil, stirring. Cook the mixture over medium heat.
2. When the milk boils, pour kefir into it, stir everything until the kefir-milk mixture curdles.
3. We throw the boiled mass on gauze, hang it by the folded edges above the sink. So it should hang for about 15 minutes until the serum drains.
4. Beat citric acid and eggs, mix the ingredients with cottage cheese (obtained from kefir and milk), mix everything again. You should get a lush homogeneous mass. On this preparation can be considered finished. The product is ready - we serve it to the table.

Secrets of Successful Cheese

• We cook "Philadelphia" not only from chicken eggs. Many housewives instead of chicken add quail eggs to the cheese mass. It doesn't turn out any worse.
• If you want to make as much product as possible, use milk with a high percentage of fat content for cooking. The higher the fat content, the more cheese will be.
• Replace citric acid with lemon juice whenever possible. This is a more natural, and therefore less harmful product, which will require quite a bit - 1 tsp. for 1 liter of milk. Sometimes a couple of drops are enough to curdle the milk.

As you can see, even such an expensive cheese as Philadelphia is very easy to prepare at home. You can make the product according to any convenient recipe, in any case, it will turn out delicious and very unusual. Please your family with a delicious treat, believe me, your efforts will not go unappreciated.

Bon appetit!

Good day. Tomorrow I will cook Philadelphia sushi. The name of this dish comes from the creamy soft Philadelphia cheese included in its composition. But this product is not cheap, so in order to save money, I cook it myself. Home-cooked Philadelphia cheese has an unobtrusive taste with a creamy tint, and in terms of consistency, this product is delicate and soft, but thick (does not spread on a plate). In appearance, it most of all resembles oil.

Soft cheeses such as Philadelphia do not have to wait long for them to mature, so they are much easier and faster to prepare than hard cheeses. The peculiarity of industrial Philadelphia is not in the method of preparation, but in the ingredients included in it: premium milk, various starter cultures and heavy cream. It is this combination that creates a delicate unobtrusive taste.

The process of its preparation is as follows: milk and cream are pasteurized over low heat, then cooled and sour-milk starters are added, left for 24 hours under pressure, salt and spices are added, and then packed into a container, where it acquires its denser consistency. Since sourdough is not always found in a regular store, I make this cheese from products where it is already present - this is sour cream and yogurt.

The calorie content of the final product depends on the fat content of milk and cream. With the help of various spices and herbs, additional flavor notes can be added to Philadelphia cheese, it all depends on your preferences and imagination.

You can use homemade Philadelphia cheese in Japanese sushi rolls, in most confectionery products: cakes, cheesecakes, cakes and desserts.

Many housewives use it as part of salads and gravies, desserts and cream soups. Its distinctive feature is that even when heated, the cheese retains its taste, which is important for baking and hot dishes. And the soft texture allows it to be used for snacks and sandwiches.

Nutritional value of the dish per 100 gr.

BJU: 4/17/5.

Kcal: 189.

GI: low.

AI: high.

Cooking time: active 10 min + 12 h in the refrigerator.

Servings: 500 g

Dish ingredients.

• Sour cream 20% - 300 g.
• Yoghurt 3.2% classic without additives - 250 ml.
• Lemon juice - 10 ml (2 tsp).
• Salt - 10 g (1 tsp).

Recipe of dish.

Let's prepare the ingredients.

You can take sour cream and yogurt of any fat content, but the higher it is, the denser, thicker and more high-calorie the final product will be. Yogurt should be without additives.

Lemon in this case will be in the role of sourdough, which, by the way, is used to make special cheese in eastern countries.

Put sour cream in a deep bowl.

Add yogurt, salt, lemon juice to sour cream. The yogurt I bought when adding lemon juice turned purple-blue in color. Well, that's it, I thought, they again slipped a fake - starch was used instead of natural thickeners. Having studied this issue in detail, I found that this is a qualitative reaction, showing that unfermented lactose remained in the yogurt. However, I will never buy this yogurt again.

Mix all ingredients thoroughly.

On top of a deep container (I have a saucepan) we put a sieve or colander.

Then we put gauze on our design, having previously rolled it up in several layers (I have 3). Instead of gauze, you can use a clean cotton cloth.

Pour our milk mixture onto cheesecloth.

Carefully wrap one end of the gauze first.

Then fold up the second edge of the gauze.

We put our mixture under oppression (I used a liter jar of water, and put a plate on gauze for stability) and put it in the refrigerator for 12 hours. If you want to get a denser consistency of cheese, like Adyghe cheese, leave the structure in the refrigerator for a day or two.

After the allotted time, we take out our homemade Philadelphia cheese from the refrigerator and unfold the gauze.

Ready tender cream cheese can be spread on a piece of bread (toast), used to make sushi or cheesecake. You can store it in the refrigerator (in a closed container) for up to three days.

Bon appetit!

Want to learn how to make tender Philadelphia cheese at home? Today this product belongs to delicacies. At the same time, despite its high cost, you can not buy it in every large supermarket!

Cheese tender pasta can be obtained in your kitchen. In addition, it will take a minimum (as far as this term is applicable to cheeses) of time, effort and money! Stay with the site ""!

How to make philadelphia cheese at home

This type of soft cheese usually needs to mature for a while. The finished product should have a high fat content ( in one hundred grams contains about 250 calories!) and creamy structure. That is why nutritionists do not recommend using Philadelphia for people who are overweight and for those who are watching their figure.

For cooking, we will slightly deviate from the traditional recipe by replacing some products and introducing new ingredients. Let's look at the secrets and recommendations of chefs that will help you get delicious curd cheese:

• In order for the finished pasta to have a piquant taste and aroma, it is necessary to add chopped herbs to it: fresh dill, cilantro leaves, onion feathers and parsley.
• And to add spice to the finished product, crushed white garlic clove added to the paste will help.
• If you are a “happy” owner of an individual allergy to a chicken egg, feel free to replace it with four fresh quail eggs! This will not detract from the taste of the cheese, but it will make it even more healthy!
• Of course, if possible, instead of citric acid, it is better to use one teaspoon of freshly squeezed lemon juice.
• When buying ingredients for a dish, give preference to full-fat homemade milk. So you get more creamy mass.
• Don't be afraid to experiment! Add pieces of red fish, mushrooms, bacon or vegetables to the cheese if desired. If you use the mass as a filler for desserts, add fruit puree, honey or granulated sugar to it.

Homemade Philadelphia yogurt cheese

But the following method of making a popular cheese allows you to end up with almost the same product that you see on the shelves of expensive stores! Just follow this recipe by purchasing all the ingredients below:

• two glasses of "pure" natural yogurt;
• a glass of sour cream.

How do I make Philadelphia cheese:

1. Place a colander in a deep bowl and cover its bottom with gauze folded in several layers.
2. Mix all ingredients and put in a colander.
3. Now you need to lift the edges of the fabric and tie them into a tight knot.
4. Place an impromptu weight on cheesecloth and leave the bowl for two days in the refrigerator, sometimes draining the whey.
5. As soon as the liquid stops coming out - the product is ready!

Video about Philadelphia cheese at home

Creamy tender pasta - a great start to the day! As you have seen, you can cook it simply and quickly, without extra money and time. Such cheese can be used to create the most popular dishes today, which are part of the famous cuisines of the world. Philadelphia is used to prepare:

• chocolate and fruit desserts;
• various sauces;
• canapes and cheesecakes;
• rolls and rolls;
• terrines and sushi;
• omelettes, etc.

Watch these two videos and learn more about the secrets and rules of making Philadelphia cheese.

How to cook Philadelphia at home:

An easy way to make cheese from cottage cheese at home:

More interesting articles:

Philadelphia cheese is a soft curd cheese with a delicate texture. Store-bought cheese is expensive, so you can try to create an analogue at home. True, what we get will not be a completely identical replacement, and this is natural, because our cheese will be completely natural, without various preservatives, stabilizers, thickeners and other things that can be used in industrial production. Therefore, we will call our homemade cheese a la Philadelphia.

To make Philadelphia cheese at home, you first need to make cottage cheese from milk. Milk is better to take rustic, fat, or store-bought with maximum fat content.

Boil milk, add sugar and salt.

Immediately add kefir to hot milk and, stirring, wait until the milk curdles. If this process goes slowly, then once again we will heat the milk already with kefir.

Put a colander lined with gauze on the pan. Pour out our mass and stir so that the whey glass down. I must say that if the gauze is folded 4 times, then this process will not go actively. Obviously, gauze needs to be folded in 2-3 layers. I laid it out in 4 layers, and in order to activate the process, I hung the gauze for 40 minutes, as we do for cottage cheese. Our cottage cheese should be of a soft consistency. In terms of density, it should rather be cream, not cheese.

In the meantime, the whey is separated from the cheese, beat the egg. You need to take a small egg.

Add lemon juice squeezed from a lemon through a citrus juicer.

Let's unfold the gauze and look at our cheese.

Beat the curd with a mixer. The consistency should be something like this.

Add a beaten egg with lemon juice to the cheese, mix and refrigerate for 10 hours.

Homemade Philadelphia cheese can be eaten with pancakes, spread on bread. You can add finely chopped greens and a clove of garlic to it.

Homemade Philadelphia cheese is also good as a base for sandwiches. In a word, we prepare and experiment!