Our housewives often prepare dishes, which include cream cheese. But he has one big drawback - baking is not at all budgetary due to the high cost of this ingredient. Therefore, the housewives began to master recipes, with which you can independently prepare, at home, cream cheese. What it is? This is a sweet, soft, slightly-expressed cheese made from cream and milk. The name of the dish comes from the name of the ingredients used.
general information
Having prepared cream cheese at home, we get cream cheese no worse than it is sold in the store, we won’t feel any difference. In addition, according to your taste and desire, you can make it either a neutral taste, or brackish, or sweet. It depends on its further use: on a sandwich, in sushi or cheesecake. Now some general information. This dish has been known since the 17th century, judging from French sources.
If you have a question: cream cheese - what is it, then you should know - this is a product with a delicate texture, different from other cheeses in that it does not need a ripening period. As, for example, grades “Neshatal” and “Brie”. The closest to it in terms of cooking method, consistency and structure, to taste are “Mascarpone” and “Bursen”. The most famous are the Norwegian Snofrisk and the French Petit-suisse and Chavroux.
Philadelphia Cheese Recipe
This cream cheese is the most famous in America and is owned by the US company Kraft Foods. Its release was established back in 1872. At this point in time, our housewives have successfully mastered its production at home. You will need the following products: 25% cream - one liter, citric acid - a quarter teaspoon, water - a teaspoon and salt. Cooking Philadelphia Cream Cheese. We dilute citric acid in water, add salt, then pour the resulting solution into cream and cook on low heat for ten minutes, stirring constantly so that the mass does not boil too much.
We put a towel or linen cloth in two layers, put it in a colander, pour our cream into it and let the whey drain. This procedure will last about two hours, while you need to mix the mixture periodically with a spoon. The mass formed in a colander is transferred to a conveniently sized container and put in the refrigerator. After a day, the Philadelphia cream cheese is ready. From these ingredients it turns out 600 grams.
Soft Cream Cheese Recipe
We offer you a way to make homemade soft cream cheese. In order to make it 400-450 grams, we need: 30% fat cream - two and a half cups, whole milk - one and a half cups, salt - half a teaspoon, lemon juice - two tablespoons. The last ingredient can be replaced with ordinary vinegar. We start preparing our dish. Mix cream, milk and salt in a saucepan. In this case, the container must be enameled or stainless steel.
We put on the fire and, stirring, bring to a boil. Then we make the fire the smallest and cook literally two minutes. Pour in the lemon juice and cook, stirring, for another four to five minutes, until the liquid coagulates. Now let it stand for ten to fifteen minutes. Above some container we set a colander with two layers of gauze inside and gently pour the mass into it. Leave for five hours. Time depends on the fat content of the original product. Then we transfer it to the container and send it to the refrigerator for one week. Then, at room temperature, you can serve.
Cream Cheese Recipe
The question often arises: "Curd cream cheese - what is it?" This dish is the closest relative of the main product we are considering. It looks very much like cottage cheese, but has a creamy, delicate texture. Suitable for desserts, and as a paste for sandwiches. The taste is creamy and milky, and not like cottage cheese. To get a salty taste or sourness, you need, respectively, in the cooking process to add a little salt or lemon juice. And having mixed this cheese with sugar sand, you will get a good dessert.
Basically, you have a wide field of activity for different tastes. We will tell the technology of the process. In order to get a delicious curd cream cheese in 35 minutes, you will need such products: one liter (3.2% fat) of milk, one glass of kefir, one third of a glass (35% fat) cream.
Cream cheese, recipe in a slow cooker
From the above amount of ingredients, 300 grams of cheese will be obtained. So, we mix kefir, milk and cream in a separate container, then pour into the pan of the multicooker, turn it on for one hour in the stewing mode. In order not to miss when the folding process begins, we do not close the lid. At about 80-85 degrees, the milk mixture will begin to curl. From the experience of the hostesses, it is known that approximately 28-29 minutes pass before the complete folding of the milk.
We take another pan, put a colander on it, put gauze or a clean towel in it, a cotton towel, lift it by the ends and let the serum drain for about five minutes. Time depends on the desired moisture content of the curd cheese. The whole process of its preparation takes, as you see, about 35 minutes. If, in conclusion, mix cheese with parsley and dill, add salt, then as a result we will have a delicious healthy, homemade pasta for sandwiches.
Another cream cheese recipe
After completing this recipe, you will never buy cheese in stores again. There will never be such a delicious dish. You will need: one liter of pasteurized milk, 500 grams of kefir, one fresh chicken egg, one teaspoon of sugar sand and salt, and one teaspoon of lemon juice. So how to cook cream cheese? The recipe is his next. Pour milk into a two-liter pan and boil. Add, immediately before boiling, salt and granulated sugar.
Then immediately remove from heat and pour kefir into it. We begin to mix and do it before folding the milk mass. In this way, you get a good homemade cottage cheese, the real one. We put it back on cheesecloth and hang it for 15-20 minutes until the serum drains. Meanwhile, beat the egg with freshly squeezed lemon juice. Add this mixture to the curd and mix until a homogeneous mass is obtained, if necessary, use a blender. The process is finished, the cream cheese is ready. You can store it because of a raw egg in the composition for no more than three days in the refrigerator.
Fat Cream Cheese Recipe
How to cook cream cheese, what it is - we have already mastered these issues quite well. Finally, we will tell you how to cook our dish more fat than in the previous recipe, and with a longer shelf life. Products: 500 grams of cottage cheese of zero fat content, 200 ml of cream and sour cream 30% fat.
Cooking process. To a thick state, whip the cream and add the cottage cheese and sour cream to them. Mix thoroughly and leave for a day for the so-called ripening, at room temperature. On this, in principle, that’s all, the cheese is ready, you can eat yummy. You can store it calmly for up to seven days in the refrigerator.