The soft and tender Philadelphia cheese is very different from most of the cheeses we are used to. Its amazing taste leaves no one indifferent. Spread it on a sandwich in the morning or make rolls for your guests - in any case, you will get a lot of taste pleasures.
Philadelphia cheese is a soft butter or very thick sour cream in consistency. He is gentle and sophisticated. It belongs to cream cheeses that do not require ripening. It is based on cow's milk.
Philadelphia cheese is young enough. France of the 17th century is considered to be the birthplace of all cream cheeses. Only a hundred years later he became famous in England, and only at the end of the 19th century he came to America.
Delicate Philadelphia cheese has a lot of advantages, in addition to taste. For example, it tolerates heat well without losing its taste. Therefore, it is used in many recipes for cheesecakes, soups, and sauces. It is also indispensable in the preparation of rolls and curd and cheese desserts. Do not forget about the usual sandwiches.
Making Philadelphia cheese at home is not difficult at all. Plus, no complicated 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 - on 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. This will no longer be the classic Philadelphia cheese, but on its basis you will make a soft cheese that your whole family will love.
Preparation:
- Heat 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 stir constantly until the mass thickens and curls.
- Throw the resulting mass on a fine sieve or cheesecloth. Let the liquid drain, leave for 10-15 minutes.
- At this time, thoroughly beat the egg with citric acid.
- Mix the mixture with the beaten egg and beat thoroughly again until a fluffy 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. Can be consumed immediately after preparation.
