For 2 servings:
● 1 L of milk
●125g of natural yoghurt
1.5 tsp. salt (more if you like), it is not too salty
●1 tbsp. vinegar essence (25%)
Heat milk and salt, but do not bring to a boil. Add the yoghurt, stir, add the vinegar, stir well and remove from the stove.
Durshelag covered with clean gauze rolled up in about 4 layers, pour there curdled milk (whey do not pour out!), well squeeze out the cheese from the whey.
Form a ball of squeezed mass. And put it in the whey, cover with a towel and let cool.
We put the cheese in a cup with whey in the fridge for 24 hours, then drain the whey. Store in a closed plastic container.
8. Homemade Philadelphia cheese first recipe
● 1 liter milk
1 tsp. salt
1 tsp sugar
●500 ml of kefir
A pinch of citric acid or lemon juice
Boil the milk, adding salt and sugar to it.
Bring it to a boil and turn off the gas.
Now add kefir (lukewarm), stir until the mass curdles.
In a colander slop mass on gauze (better to make 4 layers) and let the whey drain - this will take about 15-20 minutes. Squeeze the whey do not have to, because not much of it should remain in the cheese. But stir it a little (periodically) can.
Whisk the egg in a separate bowl with citric acid (on the tip of a knife) until frothy.
Now add the resulting hot curd mixture to the egg mixture and continue beating until homogeneous.
We send Philadelphia cheese to the fridge to cool.
That's it!!! Homemade Philly cheese is ready!