Homemade Philadelphia-Style Cream Cheese from Milk and Kefir
The famous Philadelphia cream cheese is delicious — and easy to make at home!
Natafka
Recipe author
Homemade Philadelphia-Style Cream Cheese from Milk and Kefir
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 30 %
3 g
Fats 30 %
3 g
Carbohydrates 40 %
4 g
58 kcal
GI:
100
/
0
/
0
- Pour the milk into a saucepan and set it over medium heat. Stirring constantly, add the salt and bring it to a boil. 2. As soon as it boils, add the kefir and stir until the mixture curdles. Pour this mixture into a cheesecloth-lined colander, then hang it in the cheesecloth over the sink for 15 minutes to let the whey drain off. 3. Beat the egg with a little citric acid until well blended. Add the drained curds to the beaten egg and beat again until you have a smooth, fluffy spread. Your Philadelphia-style cream cheese is ready.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Kefir fat - 62 kcal/100g
- Kefir of 1% fat content - 38 kcal/100g
- Low-fat kefir - 30 kcal/100g
- Kefir 'doctor beefy' 1,8% fat content - 45 kcal/100g
- Kefir 2.5% fat content - 53 kcal/100g
- Citric acid - 0 kcal/100g
- Salt - 0 kcal/100g
- Chicken egg - 80 kcal/100g
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