Cooking cheese «Philadelphia» at home.

130 kcal per 100g
— Milk — 1 liter
— Yogurt — 0.5 l
— Chicken egg — 1 pc
— Salt — 1 hour. L.
Citric acid (a pinch)

We pour the milk into a saucepan and put on the stove over medium heat and, stirring constantly, add salt, bring to a boil. Immediately after boiling, add the yogurt and stir until the mixture does not curdle. This mass leans cheesecloth, then hung on gauze over the sink for 15 minutes and give to drain the serum. An egg and a bit of citric acid, beat well. To add whipped egg resulting curd and whisk again until smooth lush mass. That cheese is ready!

Bon Appetit!

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