Philadelphia cream cheese
| Ingredient | Qty, g | |
|---|---|---|
| 10% fat cream | ||
| Mesophilic culture | ||
| Coagulating enzyme | ||
| Cooking salt | ||
| Product release: | 700 g ?The product output is specified by the default number of ingredients. This recipe cannot be scaled to arbitrary ingredient proportions. | |
| Restore to default | ||
| Add a dish to the menu | ||
| 5 min | ||
| 2 min | ||
| 8 h | ||
| 8 h | ||
| 5 min | ||
16 h 12 min | ||
|---|---|---|
| Proteins | 6.1 g |
| Fats | 34 g |
| Net carbohydrates ?The amount of carbohydrates absorbed in 100 grams. When counting carbohydrates eaten, only pure carbohydrates are taken into account. | 4.1 g |
| Calories | 342 kcal |
| Indexes | |
| Glycemic load ?The lower, the better. | 0.4 |
| Insulin index (II) ?The degree of insulin increase in response to a product compared to glucose, taking into account both carbohydrates and proteins with fats. The lower, the better. | 50 |
| Disease Inflammatory Index (DII) ?Reflects how the product affects the level of inflammation in the body. Products with a positive index can enhance inflammatory processes, while those with a negative index can reduce them, helping to improve immunity and reduce the risk of chronic diseases. | 0.20 |
| Antioxidant (ORAC) ?The higher the value, the stronger the antioxidant properties. Listed per 100 grams. It is recommended to consume foods with a total minimum of 5000 ORAC per day. | 1 714 |
| Weight loss | Detention | Set |
|---|---|---|
| 35% | 25% | 21% |
| 972 kcal | 1350 kcal | 1620 kcal |
Ideal: 5% Carbohydrates 20% Proteins 75% Fats | |
| Recommendations (1) | |
| |
Preparation of Cream:
Take cream with a fat content of 10% or 20% and heat it to a temperature of 33 degrees.
Adding Mesophilic Starter Culture:
Introduce mesophilic starter culture at a rate of 0.05 grams per liter of cream.
Sprinkle it over the surface of the cream, wait for 3 minutes, then mix the cream well.
Adding Rennet:
Add between 0.05 to 0.1 grams of milk-coagulating rennet per liter of cream.
The rennet should be pre-dissolved in 30 ml of water and slowly added to the cream while constantly stirring.
Coagulating the Cream:
At a temperature of 36-40 degrees, leave the cream to coagulate for 6-8 hours.
Draining and Removing Whey:
Carefully pour the mass through cheesecloth and hang it up to let the whey drain. This process usually takes 6-8 hours.
Salting the Cheese:
Once the whey stops dripping, proceed to salting. Use 1.5% salt based on the final weight of the cheese.
Evenly sprinkle the salt over the surface of the cheese. Gently mix the cheese mass to ensure the salt is evenly distributed throughout the cheese. Leave the cheese at room temperature for 30-60 minutes, stirring occasionally to allow the salt to penetrate evenly throughout the thickness of the cheese.
After salting, transfer the cheese to an airtight container and store it in the refrigerator.
Additional articles
- Title ▶️
- Recipe ▶️
- Ingredients ▶️
- Macronutrients in the Dish ▶️
