Cheese "Philadelphia" at home. Super simple and easy!

Now I will show how to prepare gentle cheese "Philadelphia" at home. This soft cream cheese is expensive, and indeed in every store it can be found. But there are many delicious recipes with its use, in particular the real American cheesecake prepares just with this cheese.

Recipe: Philadelphia Cheese at home. How to cook cheese "Philadelphia" at home?
Recipe: Philadelphia Cheese at home. How to cook cheese "Philadelphia" at home?


  • Sour cream - 400 g (at least 20%)
  • Classic yogurt - 500-580 ml (without additives)
  • Lemon juice - 1 h. L
  • Salt small - (pinch)

Step-by-step photo recipe

In the deep bowl, connect the yogurt (without additives and fillers), add sour cream of at least 20% in sour cream, add lemon juice and pinch with shallow salt.

Cheese "Philadelphia" at home. Super simple and easy!

Mix all the ingredients so that there are no lumps. It is best to use a whin or a mixer for this. Whip literally 0.5 minutes so that the ingredients are well connected.

Cheese "Philadelphia" at home. Super simple and easy!

We take a deep bowl and on top. Place a colander with small sieve. We drag it the bottom of gauze in three layers. To marla, put a cut of dense tissue, thanks to her, the cheese will later acquire a smooth structure.

Cheese "Philadelphia" at home. Super simple and easy!

Next pour into a sieve a mixture for future philadelphia cheese.

Cheese "Philadelphia" at home. Super simple and easy!

The edges of the fabric turn into a colander, and we do it so that they completely cover the milk mass.

Cheese "Philadelphia" at home. Super simple and easy!

We cover the saucer, and on top of it install the cargo. It is suitable water filled with water, half a liter bank or any other packaging of the same severity.

Cheese "Philadelphia" at home. Super simple and easy!

The process of cooking cream cheese Philadelphia began. Visually it becomes noticeable on the serum, which begins to flock on the bottom of the bowl.

Cheese "Philadelphia" at home. Super simple and easy!

We remove the bowl of the refrigerator for 12 hours or at night, you can and longer. Everything will depend on how actively stealing serum.

Cheese "Philadelphia" at home. Super simple and easy!

The next day, the cheese product must be ready. Take it out of the refrigerator, remove the cargo, turn the cloth and shift the creamy cheese into a convenient storage capacity.

Cheese "Philadelphia" at home. Super simple and easy!

From this number of products, I turned almost 400 g. Soft cream cheese.

Cheese "Philadelphia" at home. Super simple and easy!

Homemade cream cheese in taste, structure and consistency is very similar to Philadelphia cheese.

Cheese "Philadelphia" at home. Super simple and easy!

For comparison, I took the shop cream cheese - as you can see, there is practically no difference.

Cheese "Philadelphia" at home. Super simple and easy!

Prepare cheese "Philadelphia" is quite simple. Of course, soft cream cheese can be used not only for sweet dishes. If you add greens or spices to the ingredients, you can successfully use it for sandwiches, different snacks, or sushi.

Cheese "Philadelphia" at home. Super simple and easy!

Cheese "Philadelphia" is ready. Bon Appetit!

Cheese "Philadelphia" at home. Super simple and easy!

You can see a detailed cooking recipe below in my video or link.

  • ️️ If you like the recipe, please share it in Soc. networks. Put like and subscribe to my Yandex Dzen.
  • ️ Come and subscribe to my channel in YouTube MaryanaTastyfood.
  • ️️ Join my group in Facebook.
  • ️️ Get about getting out a new video first! Subscribe to My. Telegram.
  • ️ ️ Check me on your photos in Instagram. And put Hesteg #maryanatastyfood. so that I do not miss your publications :) @Maryanatastyfood.


I advise you to look:

Baklazhanov, Luke and Eggs

Mousse cake "crimson cloud"

Cake "Honey Pooh" or "Medovik

If you decide to cook Philadelphia cheese at home, remember - only natural rustic milk is needed. If you have a shop in packages for cooking, then we simply do not work out, since the process of pasteurization has already destroyed all the proteins in it, and it will be necessary to dig there.

Ready cheese should be stored in the refrigerator no more than 5 days, and it is better to use for 3, especially if a raw egg is present. In addition to the main ingredients, you can add other components in it - greens, spicy herbs, nuts, mushrooms, dried fruits - choose to your taste.

Philadelphia Cheese Home Recipe

Notch piquancy makes grinding garlic, parsley, kinza or basil. And for fans of good, it will become a quarter of Chile Poker.

Philadelphia Cheese - Home Recipe With Your Hands on Milk and Kefir

Increasingly and more often on our table there are not rowed cheeses, but more tender, creamy. And Philadelphia Cheese occupies a leading position here, but in the store it is quite expensive. Therefore, the first recipe that we will prepare with your own hands will be from milk and kefir.

What will take:

  • Fatty milk homemade - 1 liter.
  • Kefir - 500 ml.
  • One fresh chicken egg big size.
  • Salt is a teaspoon.
  • Sugar is a teaspoon.
  • Lemon juice - tea spoon.

In order to get a natural taste of excellent cheese, a natural homemade milk-fat milk is used in the recipe.

How to cook

We transfix the milk into the pan, and bring to a boil. We pour kefir to it, suck salt and sugar, mix everything. We boil again, and remove from the fire. We need milk to come into, as you can cook cheese only from it. We transfer to the table and give cool to 40 degrees.

We take another pan, we set the sieve on it, cover the gauze, which we fold into several layers. We pour our dairy mixture to gauze, and leave in this position for 30 minutes so that the glasses serum. Then we shift into the saucepan.

The egg is divided into a glass for a blender, beat up a good foam. We add lemon juice to it, and beat again.

We lay out the foam cap in our curd mass, mix well. We need to ensure that there are no grains in the finished mixture.

Philadelphia Cheese - Home Recipe With Your Hands on Milk and Kefir

Ready homemade cheese Philadelphia remove for the night in the refrigerator, but only before conveying it to a well-closing capacity. And in the morning our cheese can safely smear on sandwiches and tasty breakfast!

How to make philadelphia from sour cream and yogurt (activist) - Mother recipe

Philadelphia cheese can be prepared from a variety of products, but at the heart, of course, milk remains fatty rustic. However, there is another recipe - on an ambulance hand, where the main products are sour cream, also rustic, and classic yogurt without additives and sugar.

What will take:

  • Yogurt classic - 550 g.
  • Sour cream 20% - 400 g
  • Natural lemon juice - teaspoon.
  • Salt is a pinch.

No other yoghurt for this recipe is suitable. Therefore, it is important to choose precisely without additives and a huge sugar content.

How to cook

In a deep bowl, mix sour cream and yogurt. We need to get a homogeneous mixture, so it is better to use fork for mixing.

We indulge natural freshly squeezed lemon juice, a little we are improving your taste, and begin to beat either a mixer or a whisk. It is necessary to do this about a minute so that the mixture was homogeneous, without lumps and other enclosures.

The colander to fasten the gauze into 4 layers, on top laying white cotton fabric. It will help us to delay a thick mixture in place and will not let me go through the gauze. We establish a colander on a saucepan.

In the most center, we pour our mixture from sour cream and yogurt, and gauze edges carefully cover the contents now there are now a colander.

In order to speed up the process of separating the serum, we put a saucer to the top, and there are two cans with a can with a jar with a liter water. I clean everything in the fridge for 6 hours. It is necessary that the milk mixture does not proceed and never started to wander in warmth.

How to make philadelphia from sour cream and yogurt

After removing the colander from the refrigerator, we remove the cargo, turn the gauze, shock our already ready cream cheese into a capacitance with a lid and begin to enjoy the amazing taste and aroma of the Philadelphia home cheese, which we have prepared at home from ordinary products.

How to make cheese philadelphia at home - step-by-step recipe with photos on kefir with cream

Philadelphia on kefir - a wonderful product, gentle, very tasty, nutritious. And for a more cream taste during cooking, you can add cream. It turns out a real homemade masterpiece.

What will take:

  • Kefir - 1 liter 250 ml.
  • Cream - 250 ml.
  • One chicken fresh egg is large.
  • Lemon juice - tea spoon.
  • Sugar is a pinch.
  • Salt is a pinch.

Kefir must be bought fresh, and the cream is ideal for rustic, high fatty, just objected.

How to cook

I spread the cream into a small saucepan, add salt, sugar, put on fire, and, stirring to be brought to a boil. After turn off and rearranged to the table.

We join the same kefir, which must be preheated to room temperature and mix the blender. This is necessary to start the fermentation process. As a result, we will have cottage cheese on top, and the serum will remain below.

On a large cup, we set a sieve with handles or fine colanders. At the bottom, we lay the gauze in 4 layers so that it covers and walls, but at the same time leave a little outside.

With the help of a noise, we shift the cottage cheese, mix from time to time the boat to speed up the process of separating the serum. After all the cottage cheese is transferred, the gauze should be lifted over the tank and lead so that the serum can flow freely into the substituted pan.

We leave in this position for 15 minutes. During this time, the excess moisture will be eliminated, but the finished cheese will still remain wet and not too dry. Just as the real Philadelphia happens.

In a separate bowl, we whip the egg with lemon juice to the state of a beautiful big foam. Mix it with a cottage cheese with a mixer. The device is not turned off until we get homogeneous on consistency and without lumps or louds.

How to make philadelphia cheese at home

We shift the finished cheese of Philadelphia into a capacitance with a lid, we put 12 hours in the fridge, and then eat to the table for breakfast or for dinner.

Cheese Philadelphia Home Recipe without cooking from cottage cheese

If you do not want to mess around with the preparation of cottage cheese for the Philadelphia cheese, then you can safely choose a ready-made product and prepare your favorite cream cheese for sandwiches or cheesecakes.

What will take:

  • Fresh cottage cheese - 300 g
  • One fresh chicken egg.
  • Half of lemon.
  • Salt is a pinch.
  • Sugar is a pinch.

All products, including egg, must be withstanding at room temperature and only after that, to prepare our incredibly delicious cheese.

How to cook

Fresh chicken egg split into a cup and beat the mixer before the formation of good thick foam.

Solim, add sugar and beat over 30 seconds again.

Lemon will cut into two parts, and one of them will discourage into the egg foam through a small sieve. So we will be able to prevent the bones and the citrus pulp in the finished product.

Cottage cheese to rub through a sieve, add to the egg-lemon mixture, everything is thoroughly mixed with a mixer to the condition of the cream.

Cheese Philadelphia Home Recipe without cooking from cottage cheese

We shift into a cup with a lid and put in the refrigerator for a day. If there is no patience, you can safely smear the finished soft cream cheese immediately after cooking.

How to cook Philadelphia cheese from homemade milk and cream

If you want to prepare homemade cheese Philadelphia in the factory recipe, then the presented version will be a real find. Moreover, in our version there will be no harmful products, dyes or preservatives - only natural and tasty.

What will take:

  • Homemade milk - 4 liters.
  • Cream 20% - 1 liter.
  • Water boiled - 100 ml.
  • Salt - tablespoon.
  • Mesophilic Racing - a quarter of a teaspoon.
  • Liquid rennet enzyme - 7 ml.
  • Calcium chloride solution is 10-% - 6 ml.

To prepare Philadelphia Cheese for this recipe we need to get milk maximum fatty. That is why we will use cream.

How to cook

Pour milk into a large saucepan, add cream and salt to it. Mix and bring the temperature to 72 degrees. Then quickly cool to 36 degrees. With these actions, we performed safe pasteurization of the dairy product.

We add to the cooled creamy-milk liquid, Zakvazka and mix well again. We assign so far a pan with the contents on the side and begin to "conjure" above the components that thicken our dairy products and will be able to give us the necessary cheese foundation.

We take two small cups or bowls and pour into each 50 ml of water. In the first, dissolve 0.7 ml. The rennet enzyme (this amount of coagulant will be approximately 1/8 hours l.), and in the second divorce 0.6 ml. 10% solution of calcium chloride (up to ten percentrate it is prepared in advance and then can be stored in the refrigerator until the sediment becomes falling). Pour both of these liquids into the dairy mixture and again mix well.

We close the container with the cover cover and leave for 8 hours in a warm kitchen. During this time, our cheese product should be crumpled - gradually a mixture of refreshing and in a translucent liquid appears similar to the gel whitish bunch.

Gently cutting the floating cheese clutch into pieces and shift them into a drainage bag or four-layer gauze, which is fascinated by a colander.

We tie the bag with the contents and hang for 8 hours at a convenient place so that it flows into some tank or in the sink excess serum remaining in the cheese bunch.

Then we shift the drain bag along with the contents again into the colander and on top we put a plate with a load of 2.5-3 kg so that the consistency of the cheese becomes more uniform and without liquid. Under the press, cheese is desirable to leave watches by 5.

The finished cheese is removed from the drainage bag and shift in a comfortable container. When laying the creamy mass, the spoon will seem to seem to be a little lowering ice cream - approximately such a consistency should be at Philadelphia.

How to cook Philadelphia cheese from homemade milk and cream

Store in the refrigerator no more than 10 days. We use as needed for sandwiches, baking, salads, creams and rolls with rice and fish.

Home Step-by-Step Recipe Cheese for Sushi and Rolls

If you like home sushi and rolls with Philadelphia cheese, then why not make them on the basis of home cheese, especially since the recipe is so simple and accessible, and the result will simply exceed all expectations.

What will take:

  • Milk home fresh fat - 750 ml.
  • Kefir at least 3.5% - 500 ml.
  • 35% natural cream - 250 ml.
  • Big chicken egg alone.
  • Salt is a teaspoon.
  • Lemon juice - tea spoon.

This home recipe is pretty simple in preparation. The most important thing is to clearly follow the instructions and use only natural homemade cow's milk powder.

How to cook

In the pan, pour milk, put on the stove, add cream, mix everything thoroughly. On average fire, bring to a boil, while stirring constantly. Do not forget to salute.

As soon as the milk boils, we pour kefir room temperature, mix the flakes of our future cheese on the surface will not appear on the surface, and the serum will not remain under it. We carry on the table and give cool to room temperature.

In the colander we put gauze into three layers, transfer the mass of the pan, the edges tie into the node. We leave in this position until the liquid stop dripping.

Chicken egg using a blender to be in a foam, add lemon juice and beat again until a stable foam mass appears.

In a clean bowl, we connect cottage cheese of gauze and whipped egg, mix first for a fork, and after a mixer until we get a homogeneous tender curd mass.

Cheese Philadelphia Home Recipe without cooking from cottage cheese

We shift into the capacitance with the lid, store in the refrigerator. This is the perfect homemade philadelphia cheese for those who simply cannot live and the day without sushi and rolls.

Cream-cheese based on rustic milk without eggs with cream

The raw egg in the preparation of the Philadelphia cheese can always be replaced by another ingredient - the microbial enzyme "Rennet", which can be bought at the pharmacy.

What will take:

  • Fatty homemade milk - 900 ml.
  • Fatty creams for whipping 35% - 1 liter 350 ml.
  • Pathel - 50 ml.
  • The microbial enzyme "Rennet" - 3 drops.
  • Salt is a pinch.

This home recipe for soft cream cheese will surely like those who love something to smear on bread. Moreover, this is a removable breakfast for the whole family - not only delicious, but also useful.

How to cook

Pour cream together with milk into the pan and bring on a slow window to 21 degrees, constantly stirring. Then turn off the heating and pour the pag.

Add 3 drops of the enzyme and stirred in a milk mixture. We definitely cover the saucepan with a lid and leave it to be in a warm kitchen for 12 hours.

After removing the lid, we will see a thickening mass, similar to jelly-like milk kissel. We sprinkle it on top of a shallow salt and we separate it with a whisk of all sorts of not very large pieces.

We learn the resulting mass on the colander, pre-caught on top of gauze in three or four layers. Let serum drag through the fabric "filter" for half an hour or a little more.

We collect the edges of the gauze into the bundle and associate them with a rubber, thereby forming a pouch filled with a cheese mass. We put it back into the colander, and from the bowl under it we pour the accumulated liquid. We install the container back and place this design on the middle shelf of the refrigerator for half a day. You can even put a small weight ship in the form of a plate with a jar, or a soup with water.

Cheese Philadelphia Home Recipe without cooking from cottage cheese

The finished product is released from the weight and gently pull out from a gauze bag. We put a kind lump in a big bowl and beat it to a creamy state with a mixer or blender. Then we are packaged by dry clean jars, we close them with no less pure lids and make up in the refrigerator.

How to cook philadelphia cheese in a slow cooker quickly and just

Multicooker is a real kitchen assistant who will not only prepare the first, second and compote, but also Philadelphia cheese. Do not believe? Try to use this recipe.

What will take:

  • 1 liter of milk.
  • 1 Egg chicken or 3 quail.
  • 0.5 liter kefir.
  • Chipping citric acid.
  • 1 tsp. Salt salt.
  • 1 tsp. Sugar sand.

Milk must only take homemade rustic. What is sold in bags does not suit us at all.

How to cook

Pour milk into a multicooker bowl.

Set the "Condition" mode for 10-15 minutes (depending on the multicooker model, the mode name may vary).

Milk to warm up should be in an open bowl so that it does not affect and not overlook, in addition, it must be stirred, because the milk can breathe for the bottom of the bowl.

Add sugar and salt.

Bring milk to boil.

Pour kefir, while continuing to stir the contents of the multicooker bowl.

When the fluid is drilled, shifted this mass on the outstanding gauze several times.

The resulting "kulok" is suspended by 15-20 minutes, in order to serum glass.

Spice a chicken egg in a bowl (or quail) and beat.

Add lemon acid.

Cheese Philadelphia Home Recipe without cooking from cottage cheese

Mix all this with a mixer, and after transfer to the storage container and put in the refrigerator.

After 10-12 hours, Philadelphia cheese, cooked with a slow cooker, is ready to eat!

Photo: Culinary portal "Hurray! Cooks »/
Photo: Culinary portal "Hurray! Cooks »/

Rolls "Philadelphia" - one of the types of rolls related to the type "Uramaki" (turned outwardly twisted). The composition of the Rolls "Philadelphia" is simple: rice for sushi, cottage cheesecake cheese and a thin slice of red fish, fresh or weakly salt. Sometimes the cucumber, greens or avocado wrap in rolls.

Help: "Hurray! Cook " The first in Russia Portal S. Recipes from chefs ,expert articles and culinary online school. Our motto "We will teach you to cook!"

Word cook

Alexey Smevor,
Alexey Smevor, Cook, Cafe "Gray Goose"
"Rolls are sheets of nori (compressed algae), boiled rice and filling, rolled into the roll and cut into pieces. Prepare them are much easier than many think. Try! "

Ingredients for 1 portion

  • Salmon is weakly salted - 120 g
  • Ready rice for sushi - 120 g
  • Cucumbers - 60 g
  • Avocado - 1 pc.
  • Cheese "Philadelphia" - 30 g
  • Nori sheets - 0.5 pcs.

Step-by-step recipe


Home Rolls "Philadelphia" with cream cheese

For the preparation of Rolls "Philadelphia" at home is not suitable for the usual fig. It is important that he was to moderate the sticky. Rice for sushi We prepared our recipe.

Traditionally Rolls "Philadelphia" are preparing with crude red fish. But for safety and convenience, it is most convenient to use fillets with candy salmon. It is easy to cut into a thin sliced. But you can also take a steak, remove it from the bone and cut.

For Rolls, we chose cottage cheese cheese in a bath without taste additives.

For cooking, Makis is needed - a bamboo rug to twist rolls.

Step 1

Home Rolls "Philadelphia" with cream cheese

Cut the cucumber and avocado the same straw. Salmon fillet cut into a thin sliced.

Step 2.

Home Rolls "Philadelphia" with cream cheese

Makis wrap the food film so that the rice is not stuck between the rug chopsticks. Nori leaf cut in half and put half on the mat mat. With a wide part of the Nori Sheet, lay out the rice so that a third rice leaves the edge of the sheet and a third of the sheet remained not busy rice.

Step 3.

Home Rolls "Philadelphia" with cream cheese

Turn the rice with the Nori sheet to turn out to be below. On the middle of the sheet along the whole length, lay a strip of cheese with a height of 1-2 cm. Next to the cheese, put the straw cucumber and avocado along the entire length of Nori.

Step 4.

Home Rolls "Philadelphia" with cream cheese

With the help of Makis tightly wrap the roll in the roll, starting to wander away from the side with the empty edge of the Nori sheet. Rice should completely cover roll.

Move the roll to the side edge of Makis and align the side of the roll, pressing them with your hand.

Step 5.

Home Rolls "Philadelphia" with cream cheese

The roll is uniformly wrap salmon slices (¾ circle) and cut into 7-8 equal parts.

Hurray ready!

Home Rolls "Philadelphia" with cream cheese

Finished Rolls "Philadelphia" Serve with soy sauce marinated ginger and Vasabi.

On our site there are similar recipes:

To receive new recipes first, subscribe to our social networks: Instagram. /In contact with /Odnoklassniki. /Facebook. /Pinterest иChannel in Yandex.Dzen !


The caloric content of Rollov "Philadelphia" relatively low: in portions (200 grams) contains 300 kcal.


Do not forget to put like (finger up) and subscribe to the channel, if you like the recipe! We will be nice ;-)

Also a huge request to support the project "Hooray! Cook " And share this recipe in social networks with your friends. Your friends will tell you thanks!


Photographs and text of the recipe are protected by the Law of the Russian Federation "On Copyright and Related Rights". Link to the original:

Basic cream cheese recipe (Philadelphia)

Creamy cheese ("Crimchiz", as it is called on the American manner) Recently is gaining popularity and gets a permanent registration in the refrigerators of many owners around the world. This fresh soft cheese with a sweet-butter taste with light sourness can be used both when preparing the morning breakfast, in the composition of sandwiches and in various complex dishes. For example, Japanese rolls do not cost without creamy cheese of Philadelphia. You can diversify the taste of cream cheese with various additives or fillers (greens, garlic, mushrooms, etc.) In addition, such cheese is a base for recipes of other cheeses, you will be surprised how diverse their number is. This is both the French goat cheeses covered with coal and / or mold, and Swiss Belleper Knoll, and the Scottish Babilities and Crady and Many, many others. Creamy cheese does not need maturation, and use it best to use it. The shelf life of such cheese is a maximum of 10 days. The commercial version of the cream cheese, as a rule, contains preservatives that serve to extend the expiration date, so there is a stimulus to cook it yourself, if you want to be confident in the naturalness of the products used, especially since it is not difficult to do it. Even if you have never done cheese before, the creamy cheese will be able to "hurray" from the first time! Article about Cheese Printing Pages

Ingredients 4 liters

cow or goat milk

Not ultrapasterized

Optionally, you can mix with cream to increase the fat content of the resulting cheese 1/8 tsp

Dry mesophilic fragrant start

For example, Danisco MM100, Flora Danica 4-6 cap.

[Optional] Liquid rennet enzyme (calf)

Dissolve in 2. 0 ml Temperature water 30-35 ºС. 1/4 Ch.L.

[Optional] Calcium chloride 10%

dissolve 30ml room temperature taste

[optional] Fillers

You can add salt, Greens, spices or other fillers

Equipment 5 liters


Enameled or stainless steel, for heating milk

Food thermometer

Wooden or plastic

[Optional] Set of mini-measured spoons
[optional] Set of measuring cups
Cheese fabric

Marley or Muslin

schedule cooking cream cheese (from start to finish)

First day (evening):

  • 30 minutes to heat the milk and the introduction of the start and enzyme (active phase)
  • 12-14 hours (night) on the formation of a bunch (passive phase)

Second day:

  • 3-24 hours on drainage (drying of the cheese mass) (Passive phase)

Step-by-step recipe for making cream cheese

  1. Slowly heat the milk to 30 °C, constantly stirring, then add calcium chloride and mix it thoroughly throughout the volume of milk. Leave for 3 minutes.
  2. This is a mixed coagulation cheese (acid and enzymatic), so it is necessary to add a renewed enzyme very little, and it is possible to add it to completely, in this case, the milk will become simply under the influence of the mesophilic break. On 4 liters of milk, throw 4 drops of a liquid enzyme in 20 ml of water. Sprinkle frkowing powder on the surface of milk, leave it to absorb moisture for 3-5 minutes, then mix all over the volume. After that, we immediately pour the enzyme divorced in the water and mix well again.
  3. Leave the milk under the lid for 12-14 hours at room temperature. During this time, the acidity of milk increases, and the added enzyme helps the coagulation process. If the temperature in your room is below 22 ° C, cover the saucepan with milk towels or plaid.
  4. In the morning you will see that the separated transparent serum floats on the surface of a dense jelly-shaped bunch. If the enzyme was not added, then it will be just a dense clutch with an easily separated serum. Ship the colander with a layer of drainage fabric, put it in the sink. Wide noise gently shift the clutch from the pan in the colander and leave it for half an hour. At this time, serum will be actively separated.
  5. Tie the edges of the fabric and suck out the clutch to dry for several hours (3-24, depending on the desired total density of cheese). A couple of times during this time, unleash the edges of the gauze and gently mix the mass with a spoon (so that the drying occurs evenly).
  6. After the cheese mass has dried to the consistency you need, put it in a bowl. To get a completely homogeneous consistency, you can beat the mass in the blender. Optionally, add salt, greens, spices or other fillers (for example, garlic, horseradish, pickled cucumbers, mushrooms, smoked salmon, nuts, dried fruits).
  7. Your curd cheese is ready to use. Bon Appetit! =)

Enjoy you cheese!

Last updated - 09.11.2018 [11:42]

Related Materials

Cream soft cheese for desserts, sushi, sauces


Scottish Fresh Cheeses in Baked Oatmeal Beans

1 - the complexity is very low


Soft cream Italian cheese for tiramisu

1 - the complexity is very low

1 - The complexity is very low, American cheese, acid-enzymatic coagulation, cow's milk, milk taste, soft taste, soft cheese, fresh cheese, sweet taste, creamy taste, cream cheese, philadelphia
Subscribe to newsletter

Homemade cooking "Philadelphia" cheese

Cheese "Philadelphia" is a delicious product whose name is translated from English as "soft cheese." It is prepared from cream and milk, and has the appropriate consistency name. You can cook this gentle cheese not only on a specialized factory, but at home.

Features of home cheese "Philadelphia"

Like the manufacture of any variety of cheese at home, the recipe for home "Philadelphia" is significantly different from the technological processes applicable in the factories.


The product you cook at home, with accurate next recipes, will have a number of advantages and features in comparison with factory cheese:

  • The cooking process is easier;
  • You will probably confident in the naturalness of the ingredients;
  • You can track the shelf life of each of the ingredients;
  • No thickeners and stabilizers will not replace the benefit of the natural product;
  • Home cheese "Philadelphia" is already prepared from fermented milk products that do not require additional rods, unlike factory cheese;
  • You can creatively approach the process experimenting with the addition of greens, garlic, spices, mushrooms, etc.;
  • Thanks to the type of recipes and the huge selection of source products in stores, you can save significantly.

Of course, in taste quality and appearance, home "Philadelphia" will have some differences from the original, but who said that these differences will be for the worse?

The main method of cooking "Philadelphia"

As with cooking any dish, it is pre-taking care of the ingredients. Here is a list of basic products for the preparation of this cheese in the most common way:

  • Milk and kefir as the main ingredients. The food and energy value of them is much higher than that of other foods. Milk contains a significant amount of proteins and fats, minerals and trace elements necessary for a person.
  • Egg. The calorieness of eggs may vary, but in any case, the eggs consisting also for the most part of the protein and fats are not less nutritional value than dairy products.
  • Lemon juice. Lemon juice is rich in vitamins and antioxidants. Beneficially affects immunity.
  • Salt. Without salt, nowhere. In addition to the fact that it is required to human body for full nutrition, salt will help our cheese to pass all chemical reactions properly.

The most common recipe for cooking the Philadelphia cheese house is designed only 20 minutes of cooking. Its nutritional value per 100 grams of the product will be:

  • 67.1 kcal;
  • 3.3 gr proteins;
  • 4 gr fats;
  • 4.3 gr. Carbohydrates.

Below is a more detailed table of the middle nutritional value and calorie content of the main recipe:

The nutritional value

Here is the prescription:

  1. Mix salt and milk, wait for boil, without stopping stirring. Mix milk and salt
  2. Turn off the fire.
  3. Immediately pour kefir (room temperature) in the pan and stir until the milk will arrive. Milk curled
  4. Coland put in an empty pan.
  5. On the colander to put a tightly several layers of gauze.
  6. Catch off the curtailed mass on the gauze-shaped gauze. Throw back on marlu
  7. The resulting mass periodically stirred in order to speed up the process of flowing the dairy serum. Stocking will last about 15 minutes, it is necessary to wait for this time, the main thing is not to press the gauze. Hold the top of gauze, or hang. Cheese in Marle
  8. Finished product lay out in the dishes.
  9. Mix lemon juice and egg, and then take this mass to the foamy state. It is better to do this with a mixer.
  10. Do not cease to beat the egg, add cottage cheese gradually, portions. It turns out a light homogeneous mass. Beat a weight
  11. The result of careful whip in the refrigerator is 12 hours.

After laid to bring the cheese until the readiness of time, you are waiting for the cooked personally a gentle dessert. Not to say that it is complicated in cooking.

Other options for the philadelphia cheese recipe

Human ingenuity, creative thinking and craving for everything new could not pass by this product. There are many varieties of cooking "Philadelphia" cheese at home alternative recipes.

The replacement of any of the main ingredients listed above will uniquely affect the taste qualities of the product. And you can also discover all the variety of possible additives.

Milk and kefir can be replaced by sour cream and yogurt

Judging by the reviews of housewives, this option to prepare home cheese "Philadelphia" is good because the product turns out much more gentle and tasty. Below is a video instructional of cooking cheese using yogurt and sour cream.

Please note at the very beginning of the roller. The author of the video offers options for dishes to which home "Philadelphia is best suited, prepared according to this variation of the main recipe. In particular, we are talking about so loved by all gourmets by American cheesecake.

The manufacturing process itself is not particularly different from the main recipe, so you can safely experiment. Having learned to prepare this cheese for the main recipe, you can already invent and your own culinary "chips".

Filadelphia cheese option from cottage cheese

The inquisitive minds in the field of cooking came even further and came up with the recipe for the preparation of "Philadelphia" from cottage cheese. By the way, if you care about the figure, cottage cheese can buy dietary - this will in no case affect the taste properties of the product and will not reduce useful qualities.

Cottage cheese and dishes from it definitely relate to the most useful products. Satisfying the body with minerals, vitamins of a group B, healthy fats and proteins, cottage cheese positively affects digestion and immunity.


  • 300 Gy of cottage cheese (cottage cheese should be as soft as possible);
  • 1 chicken egg (bigger);
  • 2 pinching salts.

The manufacturing process itself occurs as follows:

  1. Whip the salted egg for about 3 minutes until the mass becomes air, porous. Beat eggs
  2. Scroll to the fork or overtake the Cottage cheese through the sieve.
  3. Add cottage cheese whipped egg. Whip the mixture until all cottage cheese grains are melted.
  4. If the mass is excessively dense, add some boiled cooled water.
  5. Continue to beat as long as the texture does not make a cream.

Philadelphia cheese cooked from cottage cheese do not frozen, but serve immediately after cooking, it is also used to add it to other dishes.

What about multicookers?

No matter how paradoxically, in a multicooker, you can really cook almost any dish, which will be no worse than the traditional way prepared by the traditional way. And the cheese "Philadelphia" is no exception.

This time the list of ingredients is somewhat extensive - it will take for cooking:

  • 1 liter of milk;
  • 1 egg chicken or 3 quail;
  • 0.5 liter kefir;
  • chopping of citric acid;
  • 1 tsp. salty salt;
  • 1 tsp. Sugar sand.

Prepare all the necessary ingredients and making sure the humiliates can be proceeded to the manufacture of cheese:

  1. Pour milk into a multicooker bowl. Milk in a slow cooker
  2. Set the "Condition" mode for 10-15 minutes (depending on the multicooker model, the mode name may vary). HeatingMilk to warm up should be in an open bowl so that it does not affect and not overlook, in addition, it must be stirred, because the milk can breathe for the bottom of the bowl.
  3. Add sugar and salt.
  4. Bring milk to boil.
  5. Pour kefir, while continuing to stir the contents of the multicooker bowl. Pour kefir
  6. When the fluid is drilled, shifted this mass on the outstanding gauze several times.
  7. The resulting "kulok" is suspended by 15-20 minutes, in order to serum glass.
  8. Spice a chicken egg in a bowl (or quail) and beat.
  9. Add lemon acid.
  10. Mix all this with a mixer, and after transfer to the storage container and put in the refrigerator.

After 10-12 hours, Philadelphia cheese, cooked with a slow cooker, is ready to eat!

Recipe on Mesophilic Rod

If you already have the experience of hodailing at home, you will be able to prepare "Philadelphia" on the Mesophilic Razvask.

This will require:

  • 2.5 liters of milk;
  • 0.5 liters of fatty cream;
  • Mesophilic Racing (for example, MM 101 Lyo Choozit Danisco or Flora Danica Hansen);
  • milk grain enzyme;
  • 0.3 grams of calcium chloride.

In addition, take care of the presence of your hand:

  • pans;
  • Durcher;
  • Loves bag.

The firmware manual itself is as follows:

  1. Pasteurized milk in the pan, warm it up to a temperature of 30-32 ° C. Heating is made exclusively on slow heat!
  2. After the milk was heard, pour calcium chloride into it, pre-divided into water, and pasteurized cream.
  3. Ripple culture evenly distribute over the surface of milk.
  4. After the powder absorbs moisture, carefully stir milk.
  5. Take two glasses. In each type 50 ml of water. In one, dissolve calcium chloride, and in the other - a milk enzyme enzyme.
  6. The contents of both glasses are pouring into a saucepan. Stir.
  7. Close the mixture with a lid and leave for aging by 10-12 hours at room temperature.
  8. When the time laid for aging, the resulting clot put into a drainage bag.
  9. Touch the bag in order to glass liquid. This will require about 10 hours.
  10. Put the cheese in a colander without removing it from the bag, put 2-3 kg of cargo at about 5 hours.

Cheese is ready! And it can be stored in the refrigerator for another week.

This recipe with the right approach makes it possible to bring your home cheese as close as possible in all the parameters to the refinery cheese, which is known, is not seeking.

What to add to cheese?

As an additive to cheese use:

  • various seasonings, spices;
  • Mushrooms:
  • nuts;
  • candied fruit;
  • dried fruits;
  • crab meat;
  • Berries.

And this is not the entire list of options. It all depends on the taste preferences of the alleged consumers, as well as on which dish it is planned to serve cooked cheese.

What dishes are prepared with the "Philadelphia" cheese?

Starting with soups and ending with desserts - a huge number of famous dishes have separate variations of cooking methods, in which the Philadelphia cheese is involved.

No exception and cheese, cooked at home with their own hands. Since the costs of cooked personally "Philadelphia" are significantly lower than the cost of the original cheese in grocery stores, homemade cooking cheese is used even more often factory.

For example, Philadelphia cheese is added to home:

  • soups;
  • rolls;
  • shawarma;
  • vegetable stew;
  • a huge number of different salads;
  • cakes;
  • quarreling;
  • Cupcakes.

Cheese "Philadelphia" is easy to prepare, not costly and tasty, and the scale of using this cheese is huge. Improving its culinary skills and using a creative approach, you can create your own homemade philadelphia recipes, changing the ingredients and using various additives.

Добавить комментарий