Homemade Philadelphia cheese

Step-by-step preparation

Cooking time: 12 hr 10 mins

1. STEP 1

   

   How to make homemade Philadelphia cheese? Prepare your food. They should be at room temperature; remove them from the refrigerator in advance. Yogurt must be natural, without additives. Use thicker sour cream, the cheese will turn out tastier. Choose high-quality products, without milk fat substitutes; the quality of the finished product will depend on their quality.

2. STEP 2

   

   Take a bowl of suitable size. Pour yogurt and sour cream into it.

3. STEP 3

   

   Mix them well with a whisk. You can use a mixer, but this is not at all necessary; the products, if they are warm, mix very well.

4. STEP 4

   

   Squeeze the juice out of the lemon, a little, we need a teaspoon. Add juice and salt to sour cream and yogurt, stir.

5. STEP 5

   

   Collect this design: put a colander in a pan, linen it with gauze folded in several layers. If the gauze is too rare, then you can still take a linen napkin or fabric, otherwise the mixture can leak through too large holes. That's exactly what happened to me, so I then added a napkin before Marley.

6. STEP 6

   

   Pour the sour cream and yogurt mixture into a colander.

7. STEP 7

   

   Gather the ends of the fabric in the middle, cover with a plate and place a weight on top. Place the entire structure in this form in the refrigerator overnight.

8. STEP 8

   

   In the morning, you will get this wonderful cream cheese in gauze; the drained whey remains in the pan. It can be used to make pancakes or pancakes. Transfer the cheese to a glass storage container. Homemade cheese is not stored for a long time; its shelf life is the same as that of dairy products - a week. Keep it in the refrigerator.

Comments on the recipe

Mama•Tima

11.10.2023

4.7

I tried to make this ricotta cheese, it turned out great. Now I’ll try to make homemade Philadelphia cheese. Thanks for the recipe!

Nika

11.10.2023

4.6

I agree that this is probably not the original Philadelphia cheese, but it turns out to be very tender, slightly salty and, in my opinion, not at all like feta cheese. I bought yogurt at a regular supermarket, but sour cream at a farm store. I used sour cream with a fat content of 26% and from this amount of ingredients I got exactly 500 grams of finished cheese, and not 400, as indicated above. I don’t know, maybe it depends on the quality of the products and their fat content. As for desserts…. This cheese is very suitable for making delicious treats. I prepared a cream based on homemade Philadelphia cheese, and then quickly assembled the cake from ready-made sponge cakes. I assembled the cake in a hurry, I didn’t let the cream cool, I put one layer out of the leftover cake layers, so the cream doesn’t fit very well between the cake layers. However, I had already covered the top of the cake with cooled cream, and as a result, a nice clear layer lays perfectly on the top cake. In general, if I had time, I would assemble the cake quite neatly, and the cream based on homemade Philadelphia cheese would look great. Katushafin, thanks for the recipe!

naniki

11.10.2023

4.6

such a tender photo)) the recipe is simple, I have to try it))

Alena Bunyak

11.10.2023

4.8

Good afternoon, can you tell me what is the yield from this quantity of Ingredients? Or say %

oksana.sargsyan

11.10.2023

4.5

Thanks for the recipe. But I have a question: CAN I USE MATSONI INSTEAD OF YOGURT? THANK YOU.

Nikolai

11.10.2023

4.9

Thanks for the recipe, but this is not Philadelphia. Delicate texture, but tastes like feta cheese. Hardly suitable for desserts.

Natalia Grishina

11.10.2023

4.5

I made everything according to your recipe. Better than cheese from the supermarket! Thank you!