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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.

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

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

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

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

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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: