Easy Homemade Cream Cheese Substitute

From ordinary products, cheap, simple, easy! Homemade Philadelphia cheese is an analogue of cream cheese. The result is a product very similar to the original. It is used for creams, cheesecakes and other dishes.
cook time: 12h 10 min
Liam Carson
Easy Homemade Cream Cheese Substitute

Nutrition Facts (per serving)

130
Calories
11g
Fat
3g
Carbs
4g
Protein

Ingredients (8 portions)

Basic:

Salt 0.5 tsp
Lemon juice 1 tsp
Sour cream 400 g
Yogurt 500 ml

Recipe instructions

Step 1

Step 1
How to make homemade Philadelphia cheese? Prepare your food. They should be at room temperature; remove them from the refrigerator in advance. Yogurt must be natural, without additives. Use thicker sour cream, the cheese will turn out tastier. Choose high-quality products, without milk fat substitutes; the quality of the finished product will depend on their quality.

Step 2

Step 2
Take a bowl of suitable size. Pour yogurt and sour cream into it.

Step 3

Step 3
Mix them well with a whisk. You can use a mixer, but this is not at all necessary; the products, if they are warm, mix very well.

Step 4

Step 4
Squeeze the juice out of the lemon, a little, we need a teaspoon. Add juice and salt to sour cream and yogurt, stir.

Step 5

Step 5
Assemble the following structure: place a colander in a pan, line it with gauze folded in several layers. If the gauze is too thin, you can also take a linen napkin or cloth, otherwise the mixture may leak out through holes that are too large. This is exactly what happened to me, so I then added a napkin in front of the gauze.

Step 6

Step 6
Pour the sour cream and yogurt mixture into a colander.

Step 7

Step 7
Gather the ends of the fabric in the middle, cover with a plate and place a weight on top. Place the entire structure in this form in the refrigerator overnight.

Step 8

Step 8
In the morning, you will get this wonderful cream cheese in gauze; the drained whey remains in the pan. It can be used to make pancakes or pancakes. Transfer the cheese to a glass storage container. Homemade cheese is not stored for a long time; its shelf life is the same as that of dairy products — a week. Keep it in the refrigerator.

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