Some lovers of Japanese-American cuisine, who decided to cook, for example, rolls in their kitchens, are often interested in what Philadelphia cheese can be changed for, since this ingredient is not always available in domestic supermarkets, and indeed a real, branded product bites too much for the price. Cremette - cheese that is more affordable and similar in taste. In addition, you can cook it yourself, with your own hands at home (we will also talk about this in this article). And you can use this wonderful product for rolls and for spreading on sandwiches.
Cremette - cream cheese curd
This type of cheese is considered to be a cheaper analogue of Philadelphia, the classic curd product (based on cottage cheese). A large number of such species are produced today, mainly with a view to economic benefit. But the taste of these products is consistent with the original. Cremette - cream cheese, used mainly for sushi and rolls. It is a recognized "substitute" for a more expensive American version. By the way, if you ordered Philadelphia rolls with delivery, then, most likely, with careful consideration, you will find just such a cream cheese.
Some features of Cremette
The product of the Hohland company is complete, but more affordable. The product is made using modern high technology from the best ingredients (origin - Bavaria), carefully selected by professionals in an environmentally friendly area and featuring the highest quality standards. The final product is characterized by increased elasticity, minimal whey, balanced creamy taste. Manufacturer - "Hohland Deutschland GmbH" (Germany). This cheese is suitable for preparing a wide range of dishes of various world cuisines, for example, sushi rolls, cheesecakes, tiramisu, fish dishes.
Cremette: cottage cheese at home
If you decide not to buy the product in the store, but to make it yourself (this option is especially relevant for those families in which they love rolls), you should know: preparing it in your kitchen is quite simple.
We will need: a kilogram of cottage cheese, a liter of milk, a couple of raw eggs, a little less than a glass of thick sour cream (from 20% or more, ideally bazaar), two small tablespoons of salt.
Cooking
- We spread the cottage cheese in the prepared pan and fill it with milk, stirring thoroughly and bringing to a boil (but do not boil).
- Remove the pan with the mass from the heat and let cool a little. Then we discard the mixture on gauze and a colander to express the serum.
- The resulting mass itself is slightly squeezed in gauze. You can put it briefly under the press. The easiest option is to pick up a plate in size of a colander and invert it to put it on the future cheese, and put a liter jar of water on top.
- Put the strained mixture in the pan and drive 2 eggs into it, put salt and sour cream. Knead thoroughly.
- We put the pan on fire and boil the contents over low heat for about 5 minutes, until the mass is viscous and uniform, until it begins to lag behind the dishes with one lump (do not allow burning, for this the fire should be reduced).
- We put the finished cheese into the prepared dishes, level it to give shape (you can use curly molds), put it down in the refrigerator.
Chilled cremette (cream cheese) is ready to eat. You can spread it on bread or toast, bake pies with it, and make rolls. On the palate, this product is practically no different from the store one, and sometimes, judging by the reviews of some lovers of home culinary art, it completely surpasses its branded counterparts. At least, it is cheaper, and all products are used without preservatives and dyes. Just remember that its shelf life is short.