Recently, Japanese cuisine has been very popular among residents of European countries. Many housewives prepare rolls at home on their own. The only drawback of this dish is the ingredients, which are not always available in the store.
What kind of cheese replace cream cheese
Most types of rolls and sushi contain cream cheese. It is a soft, tender cheese with a creamy consistency and a sweetish delicate taste. In Japanese cuisine, the most common cream cheese is "Philadelphia", but there are many other similar cheeses, for example: "Cream Cheese".
Cream cheese rolls can be replaced with Japanese mayonnaise.
Cream cheese is not only an important ingredient for making rolls, it is also one of the main components of an airy delicacy - cheesecake.
It is not always possible to buy cream cheese due to the high price of this product. But there are alternatives. So, you can replace "Philadelphia" with more affordable soy cheese "Fetaka". Some housewives replace cream cheese with curd cheese, such as: Cream Bonjour, Almette, President, Viola.
Soft processed cheeses such as Yantarny and Druzhba can also be used to make rolls.
A more unusual option for replacing a creamy son is to use fatty cottage cheese instead. Fine-grained cottage cheese for this, carefully rub through a sieve and mix with heavy cream or sour cream and a little softened butter. Whisk with a mixer to get a smooth creamy product and use in recipes where cream cheese is needed. The taste, of course, will be slightly different, but this will only add the uniqueness of the prepared dish.
Homemade cream cheese
Try making your own cream cheese. The taste of the finished product will practically not differ from the original, while all the components that make up it are easy enough to purchase in stores. For cooking you will need:
- 400 g heavy cream;
- 1 tbsp. lemon juice.
Pour the cream into a small saucepan and place in a water bath. Heat the product over low heat to 90 degrees and then gently add lemon juice. It is important to continuously stir the cream in one direction. After a while, they will begin to thicken a little. Cover the pot with a lid, remove from heat and leave in the room for 12 hours to cool completely. Roll the cheesecloth several times and gently pour the creamy mass into it. Hang cheesecloth in the refrigerator so that the whey can drain from the product. After a day, the cream cheese will be completely ready for use.
