How to make homemade "Philadelphia" cheese

How to make homemade Philadelphia cream cheese? First, pour milk into a saucepan - choose one with a thick bottom (this way, the milk won't burn). Place it over medium heat to warm up. Constantly stirring, bring it (almost) to a boil. Then, add a teaspoon of salt and sugar, stir until completely dissolved, and immediately turn off the heat.

Without wasting time, add kefir (preferably warm, room temperature) and mix...

...until our mixture curdles - somewhat similar to making cottage cheese, isn't it?

We pour all this delicacy onto a several layered cheesecloth.

Then, folding it into a little ball, we try to hang it (show your imagination and possibilities here) over some container (possibly a pot) for 15 minutes to let the whey drain. This whey is a wonderful base for making pancakes or fritters. So we save it and use it accordingly. Well, but the cottage cheese itself should not be drained for more than 15 minutes, so that it remains slightly moist - for a tender consistency. That's why it is not recommended to squeeze it by hand, let it drain naturally.

Next step: beat an egg with lemon juice until fluffy. Then add the obtained cottage cheese mixture and beat well again until we get a fluffy, homogeneous consistency. Well, that's about it! Put the cheese in the fridge to cool until you use it.

As you can see, it is not difficult to make Philadelphia at home. The yield of homemade Philadelphia from the suggested ingredients is about 350 grams. It may not be enough for making cheesecake, but it is perfect for making delicious canapés. There are no limits to your creativity and imagination - feel free to experiment. This cheese pairs wonderfully with seafood (smoked salmon, shrimp) and vegetables, as I will show you. Enjoy your creative inspiration!