The soft and tender Philadelphia cheese is very different from most of the usual cheeses. Its amazing taste leaves no one indifferent. You spread it on a sandwich in the morning or make rolls for your guests - in any case you will get a lot of taste pleasure.
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The consistency of Philadelphia cheese is a soft butter or a very thick sour cream. He is gentle and refined. It refers to cream cheese that does not require ripening. Its basis is cow's milk.
Philadelphia cheese is quite young. The birthplace of all cream cheese is considered to be France of the 17th century. Only a hundred years later he became famous in England, and only at the end of the 19th century came to America.
Tender Philadelphia cheese has a lot of advantages, except for taste. For example, it tolerates heat well, without losing its taste. Therefore, it is used in many cheesecake recipes, soups, in the preparation of sauces. It is also indispensable in the preparation of rolls and cheese and cheese desserts. Do not forget about ordinary sandwiches.
Making Philadelphia cheese at home is not at all difficult. In addition, no complex or rare ingredients are required.
To make Philadelphia cheese you will need:
-Milk - 1 liter
-Egg - 1 piece
Kefir - 0.5 liters
-Salt - 1 tsp
Citric acid - at the tip of a knife
In addition, at the very end of making Philadelphia cheese at home, you can add finely chopped herbs and spices or sugar, cocoa, cinnamon to your taste. It will not be a classic Philadelphia cheese, but on its basis you will prepare a soft cheese that will appeal to your whole family.
Cooking:
- Heat the milk over low heat with constant stirring. Salt and bring to a boil.
- As soon as the milk begins to boil, immediately add kefir, do not forget to constantly stir until the mass thickens and coagulates.
- We discard the resulting mass on a fine sieve or gauze. Let the liquid drain, leave for 10-15 minutes.
- At this time, carefully beat the egg with citric acid.
- Mix the mass with a beaten egg and beat thoroughly again until a lush, homogeneous mass is obtained.
- After that, you can divide the resulting amount of Philadelphia cheese into parts and additional additives in each of them.
Philadelphia cheese is ready. You can use immediately after cooking.