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Recipe of the day: Philadelphia cheese by Volodymyr Yaroslavskyi
If desired, herbs and spices can be added to the cream cheese. Source: smittenkitchen.com
Chef and MasterChef judge Volodymyr Yaroslavskyi told us how to make Philadelphia cream cheese at home.
He posted a detailed recipe on his Instagram page, as well as some professional tips.
According to Volodymyr Yaroslavskyi, this cheese tastes no different from store-bought cheese. It can be prepared either pure or with various additives: olive oil, lemon juice, and lemon zest, as well as various aromatic herbs, such as thyme, sage, tarragon, basil, and others.
You will need:
- Greek yogurt 10% - 350 g
- sour cream 20% - 270 g
- salt - 5 g
- cheesecloth, sieve, bowl
How to prepare:
- Mix all ingredients in a bowl.
- Fold the cheesecloth 4 times, and put it in a sieve. Put the sieve in a bowl – this is necessary so that the whey can drain there.
- Put the yogurt-sour cream mixture on the cheesecloth. Gently close the cheesecloth, slightly folding the edges. Put in the refrigerator under the film and a small press.
- After 12-18 hours, the curd will be ready.
An important point:
- sour cream should be thermostatic and at least 20% fat;
- it is better to take non-acidic yogurt;
- you can make pancakes or dumplings from the leftover whey;
- if you want a more delicate taste of the curd, add 100 ml of cream of 33% fat content.
The shelf life of cream cheese is 5 days in the refrigerator. Then the cheese will become more acidic.
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