PHILADELPHIA CHEESE - "Buy no more..."

[isi]

Hello!

This recipe is from the Germany book - and since I have this recipe I never bought Philadelhpia Cheese again.
I did some calculations at that time and this were the results!!!
(in euro)

1 package of Philadelphia                            200gr___________ € 2.25
A complete recipe Philadelphia Thermomix     1 kg____________ € 3.20

It is worth making:

Recipe Name: PHILADELPHIA CHEESE


Makes 1kg

INGREDIENTS

500 grams of Quark cheese
250 grams of butter (unsalted)
200 grams of sour cream or cream fraiche
1/ 2 - 3/4 teaspoon salt

Everything into the Thermomix-program 5-6 minutes / 70 ° / 4 Speed

Place in a recipient and then to the cold!



OH YESSS THIS IS A VERY COMPLICATET RECIPE


Compared with what we had here at home! - EQUAL IF EVEN BETTER


Now just invent
Crushed parsley / chives / dill / garlic and wrapped in half the cheese - you are lucky I am not speaking directly with you - so you passe out with my garlik breath...........   think I put a bit to much this time







It is wonderful - of course you can also season to taste - just have the imagination!

Hope you like it

Regards
isi

[judydawn]

Isi, that sounds and looks wonderful.  Any idea how long it would last as 1kg is a lot of cream cheese, could you freeze it do you think?

[isi]

Thanks Judy!

I do normally halkf recipe and once I had to test a little in a box for 15 days and it was OK!
As I use a lot to do Desserts and other things I prefere do half and more times!
I never freezed it!

[I Love Bimby!]

Thanks Isi. Looks Great!

Have never noticed Quark Cheese here. Has anyone else in oz?

[brazen20au]

i have seen it but totally forget where! (maybe the continental deli at our markets) it's probably more expensive here though which might make it more expensive to make your own.

[Ceejay]

Check your local delis and healthfood stores ILB.

I think the most available brand Oz wide would be Paris Ck http://www.organicfood.com.au/Content_Common/pr-Yoghurt_German-Style-Quark.seo

In SE Qld we have Barambah Organics Quark. http://www.barambahorganics.com.au/organic-cheese/organic-quark/

Thanks for the recipe isi!!! 

[Snoozie]

Oh wow this is awesome!  So trying this!

I think I saw Quark at my local woollies the other day because I remember thinking I wanted to try it but couldn't think of any recipe to use it in so I didn't buy it!

[isi]

I would be so happy to hear about your results!!

isi

[Tebasile]

Perfect for your mini croissants Isi  

We have to make our own quark in Canada....250g = 5$ and the taste is awful    It's easier to strain joghurt or kefir. Or:

(copied from Isis White Chocolate Mousse)

It's really easy to make if you have your own cow...

Kefir cheese would be a suitable replacement as well I think. If all else failed, I wonder if Ricotta would work?

Russell.

 

Kefir cheese or yogurt cheese. I would use buttermilk instead ricotta, if you don't have access to a cow.
You place 2 l organic buttermilk  in a bowl (with lid) in the oven. Warm  for 2 hours at 170°F/80°C. Turn off the oven and leave the bowl overnight in the oven. Line colander with layers of cheesecloth. Pour or spoon clotted buttermilk into cheesecloth and let drain 2-6 hours.

[Thermomixer]

Great recipe Isi - yes, quark is available here. 

[ozzy-dj]

According to my cheese making book Quark is the German version of cream cheese. I make quark from UHT milk that I buy when on special so end up with about 1 KG Quark for 2lt milk plus 200ml UHT cream and the culture (about 50 cents). It is not really a process for the thermomix but very easy. I make all my cream cheese and sour cream for the house hold and I am a bit of a wizz with cheese cake. Going to do a steamed cheese cake soon. Will post the results.

dj

[gertbysea]

You can make your own Quark cheese using buttermilk.

http://www.ehow.com/how_2291303_make-quark-cheese.html

Seems easy to convert to TMX. Sort of like making yoghurt and useful to use up your buttermilk after making butter.

Gretch

[JulieO]

According to my cheese making book Quark is the German version of cream cheese. I make quark from UHT milk that I buy when on special so end up with about 1 KG Quark for 2lt milk plus 200ml UHT cream and the culture (about 50 cents). It is not really a process for the thermomix but very easy. I make all my cream cheese and sour cream for the house hold and I am a bit of a wizz with cheese cake. Going to do a steamed cheese cake soon. Will post the results.

dj

Ozzy would you mind posting your recipe please?

Julie.

[achookwoman]

Thanks Isi,  and all others for comments.  ozzy-dj,  what culture please.?

[ozzy-dj]

Based on recipe by Neil & Carole Willman;
 1/10 teaspoon DVS Starter A ( mesophilic starter of lactococcus lactis subspecies cremoris and Lactococcus tactis subspecies lactis) I think this is what you get using the buttermilk as a starter but not sure. My buttermilk recipe uses starter B
2 L UHT FC Milk + 200 ml UHT Cream mix together and bring to temp of 20 C
5 drops Rennet (optional)

add starter and rennet to milk and stir well. Set aside, keep warm 20C, do not disturb for 12 to 24 hours. When congealed carefully tip or ladle all into a muslin lined collender.  Tie corner to corner and hang over a bowl until cheese is to your liking for dryness.

When ready put into containers and refrigerate.

Tips: With all cheese making cleanliness is formost. Boil all containers and the cloth before use.. I pour boiling water over the carton of milk and cream just to be sure.

I hang my cheese to drip in a cool room but the kitchen is ok if not too hot. It is usually ready overnight.

You can get the starter and rennet at www.cheeselinks.com.au
The rennet is something I was shown in a cheese class I attended and not part of the original recipe but it seems to make the cheese firmer which I like.