Recipe of the day: Philadelphia cheese by Volodymyr Yaroslavskyi

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:

1. Mix all ingredients in a bowl.
2. 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.
3. 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.
4. 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.