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Sweetish, delicate creamy Philadelphia cheese is popular and especially loved. It is incredibly tasty, almost universal, but very expensive. Recently, prices for foreign food products have not been encouraging, and the price tags for cheeses are downright scary.
But you don’t have to deny yourself an expensive product. You can make your own delicious Philadelphia cheese at home. Of course, it will differ from the store one, but in minor nuances. Moreover, there are several recipes for Philadelphia cheese, and each housewife can choose the one that her family will like best.
Description of preparation:
You can make cheese according to this recipe even from sour milk; this will not change the taste of the future cheese.
With this recipe, you can make Philadelphia cheese at home in just 20 minutes, but then you will need to infuse it. And the three main ingredients, milk, kefir and eggs, can always be found on hand. This cheese is perfect for hot morning toast or as a holiday appetizer. If you wish, you can add some spices for a more interesting aroma of the cheese. Purpose: For breakfast / Afternoon snack Main ingredient: Dairy products / Milk / Kefir / Eggs Dish: Snacks Diet: PP recipes
Principles for making Philadelphia cheese at home
In order to make excellent Philadelphia cheese at home, you will need a set of certain items:
- pot;
- mixer;
- hand whisk;
- a piece of clean gauze;
- colander;
- Plastic container.
Most often, the essence of making Philadelphia cheese, the recipes for which are given below, is in curdling the milk base. Separating the whey from the curdled milk product is one method. The second method is to prepare soft Philadelphia from ready-made cottage cheese (in this case you need a mixer).
The finished cheese can be stored in the refrigerator for no longer than two weeks. If the cheese contains raw eggs, 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 option for making Philadelphia cheese at home. It will be ready in literally half an hour. The cheese has a delicate texture, pleasant sourness and at the same time a sweetish taste. It is perfect for morning toasts and homemade rolls.
Ingredients:
- a liter of any milk (you can take something that’s 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 the whey section. To do this, place a colander on another pan and cover it with a piece of gauze folded 3-4 times. The ends of the gauze should hang 10-15 cm from the colander.
- When the milk warms up, but does not yet begin to boil, add salt and sugar, stir and wait until it boils. Stir constantly so that the milk on the bottom and sides of the pan does not burn.
- Open the kefir in advance and keep it near the stove. As soon as obvious boiling begins (bubbles in the milk begin to rise regularly with increasing intensity), pour kefir into the pan and stir. Keep on fire for 5-6 seconds and place in cheesecloth.
- Tie the ends of the gauze and hang it over the sink. The remaining whey will drain in about fifteen minutes.
- Beat the egg with a pinch of citric acid.
- Transfer the tender cottage cheese, cooked with your own hands, from gauze into a bowl, pour the egg mixture into it and beat everything thoroughly with a whisk or mixer.
- Transfer the fluffy, tasty mass into a food container or glass jar and store in the refrigerator.
Philadelphia cheese with cream, cottage cheese and sour cream
This Philadelphia cheese recipe uses ready-made cottage cheese. The fresher, softer and moist the curd is, the more delicious the soft cheese will be. Cottage cheese with large hard grains, dry, will not work. The finished product, reminiscent of 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:
- half a kilo of soft cottage cheese;
- 200 ml heavy cream;
- 200 ml fresh sour cream;
- fine salt to taste.
Cooking method:
- Pour the cream into a whipping bowl and beat thoroughly with a mixer until thick.
- In small portions, without stopping whisking, first put sour cream into the bowl, then cottage cheese.
- Add salt and beat the mixture again.
- Leave the whipped Philadelphia base in the room for a day, covering the dish with a lid and moving it away from heating devices.
- After a day, move the soft soft cheese to the refrigerator.
Philadelphia cheese with milk, cream and buttermilk
The delicious Philadelphia cheese, the recipe for which is given below, is prepared using liquid rennet (pepsin, rennette, etc.). If you buy such a bottle, you can make delicious cheese at any time. In addition, to prepare cheese you will need a special thermometer that 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 whipping cream;
- a tablespoon of fine or medium salt;
- three drops of liquid rennet.
Cooking method:
- Pour the milk into a wide saucepan, add the full amount of cream.
- Place the creamy milk mixture over low heat and heat to 21 degrees. Do not allow it to boil.
- Pour buttermilk into warm milk and cream. If you don’t have it, then low-fat kefir will be a good replacement.
- Remove from stove.
- Add three drops of microbial enzyme to the mixture and cover tightly with a lid.
- The future cheese should stand in this form at room temperature for at least 10-12 hours. You can make the base in the evening and leave the dairy products to curdle overnight.
- Remove the lid and sprinkle the resulting layer with salt.
- Using a large whisk, carefully separate the mixture in several places using vertical movements (do not beat).
- Line a colander with a piece of gauze folded into three or four layers and place it over the pan.
- Pour the curdled mixture into cheesecloth and leave for half an hour to allow the whey to drain.
- Twist the ends of the gauze and secure with an elastic band or food twine.
- Drain the whey from the pan and return the colander to its place.
- Place the resulting bag in a colander and place the cheese in the refrigerator for another 10 hours to completely remove the whey.
- Remove the structure from the refrigerator and transfer the finished cheese to a storage container.
Philadelphia cheese with herbs on cottage cheese and sour cream
It’s very tasty to make Philadelphia cheese at home with your favorite herbs. The combination of cottage cheese, herbs and cream gives the cheese a delicate spicy aroma. The savory product is slightly different from the traditional Philadelphia, but has a delicious fresh taste and is suitable for almost any snack.
Ingredients:
- half a kilo of soft juicy cottage cheese;
- two hundred milliliters of heavy 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 of your favorite greens.
Cooking method:
- Chop the greens (cilantro, parsley, basil, dill) very finely.
- Beat the cream with a mixer at high speed until it thickens.
- When the cream has whipped into a dense mass, add salt and gradually add all the sour cream and cottage cheese.
- Place the greens into the finished cheese and mix thoroughly so that they are evenly distributed throughout the cheese mass.
- Leave homemade Philadelphia in room conditions for a day, then put it in the refrigerator.
Philadelphia cheese with yogurt and sour cream
Yogurt makes a great base for making homemade Philadelphia cheese. The recipe also involves the use of sour cream. Fresh lemon juice is best for curdling. Its aroma will give the product a festive touch. It will also take a long time to prepare such cheese, 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 pan, colander and cheesecloth as described above. It is necessary that the structure is ready in advance, by the time it is necessary to drain the yoghurt-cream mass to express the whey.
- In a mixing bowl, combine yogurt and sour cream. Beat with a whisk, carefully breaking up any lumps.
- Squeeze a little juice from a fresh lemon.
- Pour the juice into the mixture of yogurt and sour cream, add salt and mix again.
- Pour the mixture into a colander lined with gauze.
- Connect the ends of the gauze filter, covering them as tightly as possible with the base of the future cheese.
- Place a plate on top of the gauze, and press it in the form of a small glass jar filled with water (0.5 -0.7 liters is quite enough).
- When the whey has drained, the Philadelphia cheese is ready. As a rule, this happens after 8-10 hours. All that remains is to transfer the formed lump into a suitable container and place it on the refrigerator shelf.
How to make Homemade Philadelphia Cheese
1. Add salt, sugar to milk and bring to a boil. When the milk boils, add kefir to it and stir. Let the liquid boil again, then remove it from the heat.
2. Fold the gauze into four layers and place on a sieve. Pass the curdled milk through it and let the whey drain for 15 minutes.
3. Beat the egg with a mixer until fluffy white foam, add lemon juice and continue beating. Add the cottage cheese and beat again with a mixer until smooth, then use a blender to break up the grains of cottage cheese.
4. Place the cheese in the refrigerator overnight. Bon appetit!
Philadelphia cheese at home - tricks and useful tips
- The higher the fat content of the dairy products used to make the cheese, the tastier the homemade Philadelphia will be. The product cannot be called dietary, but the taste will practically not differ from the store-bought one.
- Citric acid and lemon juice are interchangeable. If there is no acid, we take lemon, and vice versa.
- Chicken eggs can also be replaced. For example, quail. You just have to take a double portion to even out the volume. The consistency of the finished product with quail eggs will be very tender.
- Along with herbs, you can add your favorite spices, herbs, 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 on sandwiches, sandwiches or croutons. It makes wonderful baked goods (muffins, pastries, profiteroles, cakes, cheesecakes) and original desserts. Soft Philadelphia cheese fits perfectly into the concept of rolls, wraps, and canapés. In addition, this product makes very tasty sauces.
How to replace Philadelphia cheese
Although cream cheese is more than delicious, this delicacy is not cheap. Especially if you are going to cook cheesecake or sushi for a large company. And not every store has it, and going to a shopping center is not always convenient. Therefore, it is worth choosing a more affordable substitute.
In terms of consistency and composition, Mascarpone is best suited. However, the prices for it are even higher than for Philadelphia. Therefore, enterprising housewives often use any other soft cheese, for example, Bucco or Almette. But there are other substitutes. It all depends on what exactly you are going to cook.
First of all, let us remind you that this element of gourmet cuisine should be replaced with an equivalent one, namely, with any other soft variety of cream cheese. But it is worth remembering that in addition to the consistency (thick, soft and viscous), there is also the taste of the product. Therefore, you should not use ordinary “Yantar”, “Korovka” or other processed cheeses. They have a completely different taste, which means they will not give the expected flavor note.
You can put softened Feta or Fetaki cheese in the rolls. Also add crushed cheese and mixed with sauce or sour cream (but not salted).
Baking is a little easier. Any other cream cheese mixed with cottage cheese is often added there. However, cottage cheese should be fatty and coarse-grained.
Particularly persistent cooks use a mixture of fatty homemade cottage cheese and sour cream, whipping them with a blender.
If you prepare the cottage cheese correctly and the mass comes out homogeneous, it will be as similar as possible to Philadelphia. You can also replace sour cream with heavy cream. After all, they are the ingredients of the original product. But this composition is only good for confectionery - it is not used in sushi.
History of Philadelphia Cream Cheese
As historical facts tell us, soft cheese with a similar composition was popular and widely used already in the 17th century in the country of gourmets - France.
In the next century, it won its audience among the prim British, and by the beginning of the 20th century, the production of this delicacy passed into the hands of the Americans. “Philadelphia” was created as a result of a gastronomic experiment by the American William Lawrence, who wanted to expose the recipe for the French Neuchatel cheese. The result will be a new species unknown to Europeans, and an enterprising American farmer began mass production of this delicacy.
Of course, the Philadelphia Cheese Corporation was bought out many times. Today it is in the hands of the huge Kraft Foods concern.
Recipe No. 2
The cheese prepared according to this recipe turns out fattier than the previous one. You will need the following products: - Cottage cheese 0% fat. – 0.5 kg – Sour cream 20-30% fat. – 200 ml – Cream 30% fat. – 200 ml
Preparation
Whip the cream until thick. Add sour cream and cottage cheese to them. Mix well and leave at room temperature for a day to “ripen”. The next day your cream cheese is ready to eat! You can store this cheese in the refrigerator for about a week.
