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Philadelphia homemade cheese

Homemade Philadelphia-Style Cream Cheese

Made from ordinary ingredients - cheap, simple, and easy! This is a recipe for making a homemade cream cheese similar to Philadelphia. The result tastes a lot like the original Philadelphia, and you use it the same way - for frostings, cheesecakes, and other dishes.

katushafin

Recipe author

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

Cooking method

Step 1:

How do you make homemade Philadelphia-style cream cheese? Gather the ingredients. They should be at room temperature, so take them out of the fridge ahead of time. The yogurt should be plain, with no additives. Use higher-fat sour cream - the cheese will taste better. Choose quality products with no milk-fat substitutes; the quality of the finished cheese depends on theirs.
Step 2:

Take a suitably sized bowl. Pour in the yogurt and sour cream.
Step 3:

Mix them well with a whisk. You can use a mixer, but it's not necessary at all - if the ingredients are at room temperature, they blend very easily.
Step 4:

Squeeze a little juice from the lemon - we'll need a teaspoon. Add the juice and salt to the sour cream and yogurt, and mix.
Step 5:

Set up the following rig: place a colander in a pot and line it with cheesecloth folded into several layers. If the cheesecloth is too loosely woven, you can also add a linen napkin or cloth, or the mixture may leak through holes that are too big. That's exactly what happened to me, so I added a napkin under the cheesecloth.
Step 6:

Pour the sour cream-yogurt mixture into the colander.
Step 7:

Gather the ends of the cloth in the middle, cover with a plate, and set a weight on top. Put the whole setup in the fridge overnight just like that.
Step 8:

In the morning, you'll have this wonderful cream cheese in the cheesecloth, with the drained whey left in the pot. You can use the whey to make crêpes or pancakes. Transfer the cheese to a glass container for storage. Homemade cheese doesn't keep long - its shelf life is the same as other dairy products, about a week. Keep it in the fridge.

If you're making the cheese just to eat rather than for desserts, you can use various add-ins: finely chopped herbs, garlic, sun-dried tomatoes, pieces of fried mushrooms, finely chopped ham - whatever your imagination suggests. The plain creamy taste of the cheese is perfect for sandwiches or roll-ups with lightly salted fish. You can use homemade cheese to make cheesecakes; in that case, adjust the amount of salt to taste.
Since everyone's tolerance for salt, sweetness, bitterness, heat, acidity, and spice is different, always add spices and seasonings to your own taste! If you're using a seasoning for the first time, keep in mind that some are especially easy to overdo (chili pepper, for example).