Cream cheeses have been known in cooking for centuries, the first mention of recipes dates back to the seventeenth century. Gentle, melting in the mouth cream cheese was loved by many. It has a number of useful properties and features, it is used for making rolls and sandwiches, various fillings, sauces, soups and even desserts.
Cream cheese "California" - a unique product
The difference between cream cheeses and other soft varieties of this product is that they do not require ripening and are immediately ready for use. Such cheeses are made from milk and cream, hence the name. Other options for the name: "curd cheese", "cream cheese", "sandwich cheese".
In the production of creamy soft cheeses, all their useful qualities are preserved, because the product is immediately packed in the field of manufacture. He does not need to insist or ferment, the shelf life of this cheese is long enough for a dairy product, so many people buy it in large volumes. Nutritionists recommend cream cheeses for people with lactose intolerance, since they contain only 0.8 g of lactose per serving in 30 g. In addition, the use of California cheese with bread products reduces the symptoms of lactose intolerance. Cream cheeses are rich in vitamins, minerals and calcium, but they are quite high in calories, so the amount of consumption must be controlled.
The most famous cream cheeses: Mascarpone, Feta, Mozzarella, Ricotta, Philadelphia and curd cheese California made in Russia.
Mascarpone
Mascarpone is perfect for desserts. This cheese has a creamy soft texture, is made from greasy cream and in the finished form has a mass fraction of fat of 75%. It is quite simple to do at home. Fat cream is heated in a water bath, then a bite or citric acid is added, after capping, the finished mass is suspended in a tissue bag and wait until the serum drains. The most popular dessert using Mascarpone cheese is tiramisu. This cheese is also ideal for making cheesecake.
Feta
Feta cheese is made from goat and sheep’s milk. Unlike cream cheese "California" and "Philadelphia", it requires ripening and is matured for three months until fully cooked. Mass fraction of fat in cheese "Feta" is different: from 30 to 60 percent. It is stored in a special brine, this storage method allows you to extend its shelf life.
The taste of Feta is very salty, so it is not used in desserts. In order to slightly reduce the salinity of the cheese, you can soak it in mineral water or milk for several minutes before adding it to the recipe.
"Mozzarella"
"Mozzarella" - the most famous cheese, which is used in hot snacks and pizza. It gained its popularity due to its ductile properties when it is hot. Mozzarella cheese itself does not have a pronounced taste, so it is advised to use it in combination with various sauces and spices. It is also sold in brine or in solid form.
Ricotta
Ricotta is a very unusual cheese. For its preparation use whey, which remains after the production of "Mozzarella" or other cream cheeses. Taste "Ricotta Sweet", the percentage of fat is 8% if it is made from cow's milk, and 24% if it is made from goat's milk. This cheese is suitable for desserts as well as for hot dishes and pizza.
California and Philadelphia
Popular cheeses "California" and "Philadelphia" - dense in consistency and very plastic, easily spread on bread. They owe their fame to the presence of Japanese cuisine in recipes. They go very well with red fish. Soft cream cheese "California" is also used for making soups and sauces.