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The spreadable cream cheese, type philadelphia

The spreadable cream cheese, type "philadelphia"

Sometimes we run to buy a particular product ready that we need only because we do not know that it is something extremely easy to prepare at home: for example the so-called spreadable cheese creams, those like "philadelphia", so to speak!
Creams that with cheese do not have so much to share, at least as we understand it; if we leave out the common origin of milk ...
For a long time, at my house, instead of these products, we simply resort to the strained yogurt that I prepare at home, so thick that it lends itself perfectly as a spreadable cream.

Sometimes it makes it even more consistency and flavor with a small passage in addition, an addition of salt and lemon juice.
And the result is my name homemade philadelphia!

Here's how to do it.

ingredients:

yogurt (whole number)

QB

salt (according to taste)

QB

lemon juice (according to taste)

QB

Preparation:

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Heat the yogurt to just under 40 °, the finger test, as for the milk of the bottle, should suffice!
Or use (as I do) the freshly prepared yogurt and still at the preparation temperature.
Mix, according to the taste, with a pinch of salt and a few drops of lemon.
Then pour it on a cloth to filter resting on a colander, following the same procedure used for the Greek yogurt cast.

Spent a few good hours of the serum will flow and the mass of the yogurt will be more compact.

Now reap the edges of the cloth, and tighten them to strizzar good content, so as to squeeze out any remaining whey.

Wanting to rest on the little bundle a burden to not empty for a while 'and make it even more compact.

Transfer the resulting cream into a container: is ready to be used.

Spread on wholemeal bread this cream is a goodness.

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Attention: being a fresh product without preservatives, it should be kept in the fridge and used within a few days.

ADVICES AND NOTES:

  • Depending on your taste, you can use whole or skim yogurt; or start directly from the preparation of the yogurt with the preferred milk and milk.
  • With a simple addition of basil or other herbs, for example wild garlic, you can get lots of taste variations. It is best to mix them with yogurt at the time to pour it for casting.
  • In industrial products of this type thickeners of various types are often used.
    If you use a very thin product you can resort to agar agar as a thickener.
  • A very intriguing variation is desalinated with anchovies and seasoned with garlic and parsley, replacing the classic anchovy butter ...