Philadelphia is the most delicate cream cheese that everyone adores. It is very versatile, so it is important not only for rolls or cheesecakes. But did you know that you can easily make it yourself? Keep 8 proven Philadelphia cheese recipes at home!
1. Philadelphia with sour cream and yogurt
The taste is almost indistinguishable from the store cheese!
You will need: 400 g sour cream, 500 ml yogurt, 1 tsp. lemon juice, 0.5 tsp. salt.
Preparation: Unfused yogurt and fat sour cream at room temperature, beat with a whisk or mixer. Add lemon juice and salt and mix well again.
Place a colander in a saucepan and cover it with several layers of gauze. Pour in the sour cream mixture on top, cover with the ends of the gauze and press down with a plate. Put on a small load and leave the cheese in the refrigerator overnight.
2. Philadelphia from frozen fermented baked milk
Fermented baked milk of 4% fat is best suited.
You will need: 500 ml of fermented baked milk, 400 g of 25% sour cream, 500 ml of kefir.
Preparation: Send sour cream, fermented baked milk and kefir to the freezer for the night. If the food is in jars or plastic wrap, put it in bags for easy access in the morning.
Cover the colander with cheesecloth in a couple of layers, put the frozen ingredients there and cover with the ends of the cheesecloth. Later, when everything is completely melted, put a small press on top. The next day, or even by evening, Philadelphia will be ready.
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3. Philadelphia cheese with kefir and milk
Traditionally, the higher the fat content of the food, the better!
You will need: 500 ml of kefir, 1 liter of milk, 1 tsp each. sugar, salt and lemon juice.
Preparation: Boil the milk, remove from the stove and add salt and sugar to it. Gradually pour kefir at room temperature into it, and continue stirring until the mixture curdles. Add lemon juice at the end and stir.
Cover the colander with 4 layers of gauze and place it in a saucepan to drain the whey. Spread the mixture and stir it periodically for the first 15-20 minutes. Then cover with the ends of the gauze and leave under pressure in the refrigerator overnight.
4. Philadelphia with herbs
Add a mixture of peppers and Italian herbs to taste.
You will need: 1 liter of kefir, 1 tsp. sea salt, a pinch of pepper, 1 tsp each. spices.
Preparation: Thoroughly mix kefir with salt and all the spices. Put it in a bag and leave it in the freezer overnight to completely freeze to crystals.
Cover the colander with gauze, put frozen kefir in it, tuck the edges and put a press on top. Leave the mixture overnight so that the serum is completely drained down. Stir the cheese if desired before serving or using.
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5. Philadelphia with egg
Another alternative Philadelphia recipe for your experiments.
You will need: 1 liter of milk, 500 ml of kefir, 1 tsp. lemon juice, 1 tsp. sugar, 1 tsp. salt, 1 egg.
Preparation: Heat milk over medium heat to almost boil and dissolve salt and sugar in it. Add lukewarm kefir immediately, stir and wait until the mass curdles.
Throw the workpiece in several layers of gauze, pull it into a bag and drain for 20 minutes. Beat the egg with lemon juice until foamy, mix with the curd mass, and beat again. Put the cheese in the refrigerator for a couple of hours.
6. Philadelphia with apple cider vinegar
Apple cider vinegar can easily replace lemon juice.
You will need: 1 liter of milk, 500 ml of yogurt, 20 ml of apple cider vinegar, 1 tsp. salt.
Preparation: Heat milk, mix with salt, and then mix thoroughly with yogurt. When the mass begins to curl, pour in the vinegar, and stir again.
Cover the colander with 3-5 layers of gauze, and pour the blank for Philadelphia there. Place the colander in a saucepan to drain the whey. Cover the top with the ends of cheesecloth, press down with a small press and put the cheese in the refrigerator overnight.
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7. Philadelphia cheese with cream
Cream cheese turns out a little fatter and softer.
You will need: 1200 ml of kefir, 300 ml of cream, 1 egg, 1 tsp. lemon juice, 1 tsp. sugar and salt.
Preparation: Place the cream on the stove, bring to a boil, and immediately remove from heat. Add salt and sugar, mix well and immediately pour in kefir. Continue stirring continuously as the mixture curls up.
Cover the colander with gauze, put the mixture there, pull off the ends and tie with a bag. Hang it up to make the serum faster than glass. After 20 minutes, put the curd mass aside and mix with the egg, beaten with lemon juice. Beat everything together again with a mixer.
8. Philadelphia with citric acid
The best homemade Philadelphia recipe for rolls and sushi.
You will need: 750 ml of milk, 500 ml of kefir, 250 ml of cream, 1 egg, 1 tsp. salt, 1/3 tsp. citric acid.
Preparation: Whisk the milk and cream directly in a saucepan and heat to a simmer over medium heat. Add salt and stir in the process. As soon as the milk starts to boil, pour in the kefir and continue stirring until the mass exfoliates.
Let the mixture cool and separate the curd mass with a strainer. Put it in cheesecloth, pull it into a bag and let it drain well. Beat the egg with citric acid until foamy, and beat again with a mixer with curd mass. Creamy Philadelphia is ready!