Philadelphia Cheese at home - recipe

In 1872, Krafts Food came up with a recipe for a unique cream cheese called "Philadelphia". It is based on a lot of dishes. You can buy such cheese in any grocery supermarket, but there it will cost decent money. Much more economical will buy ingredients necessary for the preparation of "Philadelphia" cheese at home and make it yourself.

1

Philadelphia cheese recipe on milk and kefir

Required ingredients:

• 1 l of fatty milk;
• 500 ml of fatty kefir;
• 1 egg;
• 1 tsp salts;
• 1 tsp Sahara;
• lemon acid (literally on the tip of the knife).

Cheese cooking process:

1. Take a good saucepan with a thick bottom. It is desirable that she has a non-stick coating so that dairy products do not burn and have a pleasant smell.
2. Pour milk into this pan. Bring it to a boil on moderate fire.
3. When the milk boils, add the amount of salt and sugar to it.
4. 10 minutes after that kefir is added to the milk. It must be booed until it comes.
5. The resulting thick mass put into the gauze and hang over the sink so that the glass is all the serum from it.
6. So far, the mass is deprived of the fluid, take the egg in a separate container with lemon acid with a wedge.
7. After that, the egg mixture must be combined with cottage cheese, which turned out.
8. Having become a mixer in the resulting mass so that a homogeneous consistency is like a very sour cream.

So you will have excellent philadelphia cheese, which can be used for its intended purpose.

2

Philadelphia cheese recipe based on yogurt

Required ingredients:

• 200 g of fatty sour cream;
• 500 ml of yogurt;
• 1/2 C.L. citric acid (instead you can use freshly squeezed lemon phresh);
• salt (literally at the knife tip).

The process of cooking cheese "Philadelphia":

1. Take a colander. Put on it from the bottom of gauze (better in 2-3 layers).
2. Pour on this gauze yogurt with sour cream, which you need to mix in advance with salt and lemon juice in advance so that they constitute a homogeneous mass consistency.
3. Cover the colander with the contents of gauze, and then put some kind of genet from above (it can be a heavy can or pan).
4. Leave the cheese in this state for 2-3 days. When you remove the oppression, then you have a thick mass that can be used as the Philadelphia cream cheese - it will be very similar to the product that is prepared in industrial conditions.

3

Some Soviets for Cooking Cheese "Philadelphia"

1. If you want to achieve a soft and tender consistency of Philadelphia cream cheese, then you need to use quail instead of chicken egg.
2. We do not recommend using citric acid, it is better to take lemon juice.
3. All milk ingredients must be maximum fat.
4. Add any spices to cheese and additional ingredients to give it a special taste. Just do not overdo it.
5. Do not store cheese, cooked independently, in the refrigerator more than 3 days.

We hope that our recipes will help you create a real culinary masterpiece!