Homemade Philadelphia Cheese
1 serving
600 minutes
Homemade Philadelphia cheese is a delicate and airy cream cheese made from just two simple ingredients. Its roots trace back to American cuisine, where it has become an essential product for many dishes—from sushi to cheesecakes. The unique preparation method involving freezing and subsequent straining allows for a creamy texture and rich buttery flavor without complex processes. A light saltiness adds sophistication, while the texture is perfect for spreading on fresh bread or adding to sauces. This cheese opens up possibilities for culinary experiments, easily pairing with herbs, spices, and even honey, turning every dish into a gastronomic delight.
1
Take fresh medium-fat kefir.
- Kefir: 1 l
2
Send it to the freezer for 6–8 hours.
3
Cut the packaging and remove the frozen kefir.
4
Prepare a strainer or colander.
5
Put several layers of gauze in it.
6
Place kefir in the cheesecloth.
7
After a few hours, once the kefir has thawed (about 12 hours), squeeze the resulting cheese through cheesecloth, separating it from the whey.
8
Transfer the cheese to a deep bowl.
9
Add salt to taste.
- Sea salt: to taste
10
To serve.
