Philadelphia homemade cheese

From ordinary products, cheap, simple, easy! Philadelphia cheese is a recipe for making an analogue of cream cheese at home. It turns out a product that very much resembles the taste of the original Philadelphia. It is used in the same way as the original cheese — for creams, cheesecakes and other dishes.

katushafin

Recipe author

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Composition / ingredients

Servings:

Sour cream

400

Yogurt

500

Lemon juice

Salt

0.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 22 % 4 g

Fats 61 % 11 g

Carbohydrates 17 % 3 g

130 kcal

GI: 33 / 67 / 0

Step-by-step cooking

Cooking time: 12 h 10 min

Step 1:
How to make homemade Philadelphia cheese? Prepare the products. They should be at room temperature, take them out of the refrigerator in advance. Yogurt should be natural, without additives. Take the sour cream fatter, the cheese will taste better. Choose high-quality products, without milk fat substitutes, the quality of the finished product will depend on their quality.
Step 2:
Take a suitable sized bowl. Pour in the yogurt and sour cream.
Step 3:
Mix them well with a whisk. You can use a mixer, but this is not necessary at all, the products, if they are warm, mix very well.
Step 4:
Squeeze the juice out of the lemon, a little, we will need a teaspoon. Add the juice and salt to the sour cream with yogurt, mix.
Step 5:
Assemble such a structure: put a colander in a saucepan, line it with gauze folded in several layers. If the gauze is too rare, then you can also take a linen napkin or cloth, otherwise the mixture may leak through too large holes. That's exactly what happened to me, so I then added a napkin before the gauze.
Step 6:
Pour the sour cream-yogurt mixture into a colander.
Step 7:
Gather the ends of the cloth in the middle, cover with a plate and put the load on top. Send the entire structure in this form to the refrigerator overnight.
Step 8:
In the morning in the gauze you will get such a wonderful cream cheese, the drained whey remains in the pan. It can be used to make pancakes or pancakes. Transfer the cheese to a glass storage container. Homemade cheese is not stored for a long time, its shelf life is the same as that of dairy products — a week. Keep it in the refrigerator.

If you cook cheese just to eat, not for desserts, then you can use various additives. It can be finely chopped greens, garlic, dried tomatoes, pieces of fried mushrooms, finely chopped ham, in general, everything that your imagination tells you. Just the creamy taste of cheese is perfect for sandwiches or rolls with lightly salted fish. Homemade cheese can be used to make cheesecakes, in this case, adjust the amount of salt to taste.

Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper).