Dishes with cream cheese recipes. Soft Carat Cheese Cream Cream Cheese Violette

In creamy cheese, many proteins, minerals and others useful propertiesThe organism is an indispensable food product. Cheese is well absorbed by the body, besides, it contributes to the strengthening of the immune system, gives strength and well replenishes the lost energy (B100 gr. Contains 342 kilocalories).

Creamy cheese recognize many kitchens in the world. It is consumed as separate dish Or as a sandwicher filling, adding garlic, spicy grass or grated chocolate to taste over it. Serve such sandwiches usually to tea. Creamy cheeses are also added to desserts, make a cream or stuffing for baking, introduced into sauces. Butter cream It combines well with fish, red caviar, olives, any greens, fresh cucumbers.

Tartlets salmon and cream cheese

Home tartlets from puff pastry with greens, smoked salmon and cream cheese. Such a snack looks great on any festive table. For this recipe you can use ready-made purchased tartlets or make them yourself from the purchased puff pastry.

1 tablespoon olive oil
3-4 Pen Green Luke Finely Sliced
2 tablespoons of crushed parsley
2 chicken eggs
⅔ Glass 20% cream
400 g of puff pastry
170 grams of cream cheese sliced \u200b\u200bin small cubes
170 gr Smoked salmon (trout or salmon) chopped by small pieces
Fresh-chopped dill branch for creation
Cake baking form

Cooking method:

For the preparation of tartlets using a purchase ice cream puff past, do not forget to put it on the night in the refrigerator or defrost it at room temperature for 20-30 minutes.
Heat the oven to 190 seconds. Molds for baking cupcakes. Lubricate with olive oil with a brush. In a small frying pan on medium fire, heralets olive oil. Add green onions and roast for 5 minutes or until soft. Add a finely chopped parsley and remove from the fire.
In the middle bowl, sweat the eggs before the formation of foam. Then take cream and black ground pepper.
On the dry slightly pulled surface of the table, lay a sheet of puff pastry. Gently roll it into a thin sheet and with the help of a mold or a glass squeeze the desired number of circles in the size of your shape for baking cupcakes (twist the dough remains and rented into a thin sheet, do this operation until you get the desired number of future tartlets).
Test mugs gently lay out, pressing your fingers, in a lubricated oil form for baking cupcakes.
Equally distribute the root greens in all tartlets. In each mold, add cubes of cream cheese and slices of smoked salmon and filter 1-2 tillamp on top of 1-2. Whipped egg mixture.
Form for baking cupcakes Place the baking sheet or grille in the oven preheated to 190 and bake for 25-30 minutes to golden-ruddy color. Get out of the oven and cool down for 10 minutes, decorate the fresh dill and serve to the table.

Gentle snack and cream cheese snack

Ingredients:

cutting salmon low-voltage 1-30 g
melted chemale - 1 pack
cream cheese - taste
sour cream - to taste
black Kiwi bread - for decor.

Cooking method:

For snacks it is necessary to pick up salmon, it is better to do it on the eve. Rinse pieces of fish, place in the food container.
Sprinkle with salt (2 l) and a pinch of sugar. You can still pour a few spoons for the piquancy of taste soy Sauce., and add green onions and dill. Cover the salmon from the film and send the fridge for the night. Use for snacks fused cheese in briquettes or in jars.
For more gentle taste You can take cream cheese by type Philadelphia. Place the cheese with the addition of sour cream in the pile and beat the blender. Malossal salmon grind the slices or skip together with the cheese blender.
Cut the dark bread with thin plates and dry in the oven or in the toaster. Put on the portion pieces, lay out the finished mass of salmon.
Finish the presentation of a snack, decorating it on top of a slicker Kiwi and a small piece of salmon. The remaining mass can be shifted in the pile and serve it with a cracker or crackers.

Tartlets with cream cheese and salmon

Ingredients:

salmon - 200 g
creamy cream 100 g
fresh dill - a small beam
lemon - 0.5 pcs.
tartlets Waffle or volunteered from puff pastry - 15-20 pcs.

Cooking method:

To make delicious and beautiful baskets with salmon and cream cheese first with thin plates cutting cooked low-salted fish.
We take cream cheese, mix with fresh crushed dill to a homogeneous state. The resulting paste is put in a wave or tartlet.
Then we wrap the roll of the fish and put there. This dish It is manufactured directly before serving the table. Tartlets are decorated with a slicker of the lemon, greens, etc.

Tartlets with cream cheese and tomatoes

Universal crumbly dough can be the basis for open pies. For example, you can bake a basket or a tartlet with a dough and completely and fill it with a finished filling. To prepare such a tartlet, you will need a form with a diameter of 24 cm with a side of 12-15 mm.

Ingredients:

200 g of cream cheese
100 ml cream fatness 20%
5 g of sheet gelatin
20 Leaves of Green Basilica
100 g arugula
200 g Tomators Cherry, Red and Yellow
30 ml of olive oil
2 tsp Balsamic vinegar

Cooking method:

Roll the dough between two sheets of baking paper or film in a circle with a diameter of 30 cm and unlose shape.
Speakers over sides shape dough cut. Cut the bottom fork. Close the dough with a film and put a minimum in the refrigerator for 30 minutes.
Heat the oven to 180 C. Put the shape with the dough in the oven and bake 15-18 minutes until complete readiness. Cool on the grille.
Gelatin Soam B. cold water. Preheat cream, add pressed gelatin, mix. As soon as gelatin is completely dissolved, remove the cake with cream from the plate and cool slightly.
Mix cream with cream, season salt and pepper to taste, add finely chopped basil leaves.
Fill the tartlet with raw cream, put in the refrigerator for 2 hours.
Before feeding, prepare a salad dressing of olive oil, balsamic vinegar, salt and pepper. Separate 1 tsp. And fake arugula. Cherry tomatoes cut in half, mix with the remaining refueling.
Lay out arugula to cheese cream. Explore the halves of tomatoes and slices of cheese. Sprinkle balsamic vinegar And immediately serve.

Roll with tender cottage cheese

Ingredients:

wheat flour 65 g
corn starch 1 tsp
vanilla sugar 1 tsp.
basin for dough 1 tsp.
sugar powder 2 tbsp. l.
egg 2 pcs.
cottage cheese 100 g
creamy cheese 100 g
strawberry 50 g

Cooking method:

We mix all the dry ingredients, except sugar powder and vanilla sugar. Sugar powder, vanilla sugar whipped with eggs to air. Then we snatch the flour mixture into the egg. Mix everything.
Forms with paper baking paper. Then pour the dough into the shape, aligning the surface with a spatula. We bake the roll of about 15 minutes.
For cream cottage cheese, cream cheese, sugar powder Whip. We get biscuit, smear the cottage cheese cream, we put the chopped strawberry on top and gently fold into the roll.
Enjoy and sprinkle with sugar powder. Decorating strawberries. Gentle roll Ready! All call on the delicious breakfast!

Creamy Cream Profitrol

Ingredients:

150 g of butter
200 ml of water
0.25 h. Salt spoons
4 eggs
120 g of flour
200 g of heaven salmon
200 g of cream cheese
4-5 branches of dill

Cooking method:

Put in a pan of oil and salt. Water waters. Put on the fire and keep until the oil fences.
Remove from the fire and rub gradually flour. Put back to the fire, stirring constantly until the dough becomes homogeneous and will not lag behind the satellites. After take off the plate.
One add eggs to the dough, thoroughly stirring after everyone. Frames of dough in a pastry bag and give out a small buns on the stuck parchment. If you do not have a syringe - you can put the dough on the baking sheet with a spoon.
Put the baking sheet in the oven preheated to 200 ° C and bake a profiterol to a golden crust for about 20 minutes. Get out of the oven and cooled at room temperature.
Cook the filling. Fish shorts in small pieces. Cheese smoke for a fork with crushed dill. Add fish and mix. From each bun, cut the top and fill with the filling. Cut cut-off top.

Creamy Cheese Profitrols and Salmon

Ingredients:

Creamy oil 150 g
Water 200 ml
Salt 2 teaspoon
Egg chicken 4 pieces
Wheat flour 120 g
Low salted salmon 200 g
Cream Cheese 200 g
Dill 1 beam

Cooking method:

Put in a saucepan oil and salt. We pour water. We put on fire and keep until the oil melts.
Remove from fire and interfere with flour. We return to the burner and keep on the fire, constantly stirring until the dough becomes homogeneous and will not begin to lag from the saters.
Remove from the stove.
One by one, add eggs into the dough, mixing thoroughly after each.
Put the dough into a confectionery bag and sit on a small buns stuck with parchment. (If you do not have a syringe, you can lay out the dough on the baking sheet with a spoon.)
We put the baking sheet in the oven preheated to 200 degrees and bake a profiteroles to a golden crust, about 20 minutes. We take out the oven and stammer at room temperature.
Preparing filling. Fish cut into small pieces. Cheese smear for a fork with a finely naked dill. Add fish and mix.
From each bun, we cut the top and fill the filling. Cut the cut-off top and serve.

Snack with cream cheese and salmon

For Profitoleum:

150 g of butter
200 ml of water
1/4 teaspoon salt
4 eggs
120 g of flour

For filling:

200 g of a low-headed or sacred salmon
200 g of cream cheese
4-5 branches of dill

Cooking method:

Press the oil and salt into the pan, add water. We put on fire and wait until the oil is melting.
Remove from fire and interfere with flour. Then we return to the burner and keep on fire, constantly stirring, the dough should become homogeneous and starts falling back from the pans walls. Remove from the stove.
One by one interfere in the dough egg, thoroughly mixing each.
Put the dough into a confectionery bag and sit on a baking sheet, a small buns stuck with parchment. You can make it a spoon.
We bake with 200 degrees to a golden crust, about 20 minutes. We take out the oven and stammer at room temperature.
For filling: cut into small pieces. Cheese to smoke for a fork, add finely chopped dill. Add fish and mix.
Cut from each muffin bun and fill the filling. Cut the cut-off top and serve.

Appetizer "Pet Tail"

Ingredients:

Pancakes thin, savory - 3 pcs.
Fish Red Salt (Salmon, Trout, Gorbow, Keta) - 100 g
Creamy cream (type mascarpone or ricotta) - 100 g
Greens of parsley (or dill) - 1 twig
Feta Cheese - 30 g
Fresh cucumber - 1 pc.
Cherry tomatoes - 3 pcs.
Olives (black olives) - 6 pcs.
Salted crackers
A tomato
Maslins

Cooking method:

Prepare the ingredients for the New Year's Snacks "Pethi Tail", which includes pancake rolls with red fish, cream cheese and greens.
Thin pancakes for rolls can be prepared in advance for any recipe or buy ready.
How to cook new Year's snack "Petuha tail":
For rolls, smear the creamy cheese on the pancake thick layer, over the entire surface.
Put a piece of salted fish fillet without bones and several parsley leaves. Wrap a pancake in the roll.
Cut the pancake roll to pieces, macash.
Prepare the ingredients for the "Greek" snack, which ingredients are similar to the famous "Greek" salad.
On the skeleton alternately wear olive, a piece of cucumber, having a cherry tomato and a feta cheese cube.
So do with each spit. Put a semicircle first spanks with a "Greek" snack, and then pieces of pancakes with fish.
From salt crackers, tomatoes and olives, make a cockerel and attach it to the "tail".
New Year's appetizer for the year of the rooster is ready.

Chicken rolls with cream cheese

Ingredients:

4 fillets Chicken breast (can be replaced with turkey or fish)
100 g of cream cheese (take what you like - light or elder, simple or with herbs)
20 Asparagus stalks (can be replaced by green trunk beans or celery)
2-3 tooth. Garlic
10-15 g of butter
Salt and ground pepper - to taste
Bacon - at will

Cooking method:

The oven is preheating to 200 ° C.
Everyone chicken fillet Cover with a film and carefully, but carefully disappear so that it can be collapsed by a roll. Do not cease that holes appear on the fillet and it did not break. Season Salu I. hammer pepper And while set aside.
If you use fresh asparagus, you need to prepare a little. First of all, you need to remove smooth coarse roots, if any. You need to just break down - asparagus will be shifted there, where it already ceases to be tender.
Further options are possible. For a more dietary option, asparagus can be simply blanched. We put it in boiling salted water, keep a minute and rinse under very cold, even ice, water.
This process will help her to become even more gentle and maintain a beautiful green color in the cooking process. The second option for those who are not afraid of the butter can be heated in a frying pan, add crushed garlic cloves, fry a minute to impregnate the oil with garlic aroma, and in all this fry a minute-two minute, providing salt and pepper.

Snack with cream cheese and avocado

Ingredients:

sand tartlets (small size) - 13-14 pcs.
side salmon or salmon - 150 g
ripe avocado - 200 g
cream Cheese - 150 g
lemon juice - 1-2 h.
greens of dill - 2-3 twigs

Cooking method:

In a deep bowl, put cream cheese, crushed greenery of dill and pieces of avocado (it should be cleansed from the peel and free from the bone).
All chopped by a blender to a puree state.
To the resulting mass add lemon juice, mix thoroughly.
Thin sliding pieces cut into strips width 2-2.5 cm. Each piece to roll the roll, as in the photo, and shape the flower.
Sand tartlets filled with cottage cheese, in the middle, lay out the "flowers" and slightly squeeze them into the filling.
Decorate tartlets with dill greenery and lemon sliced \u200b\u200band immediately serve to the table. Tartlets with salmon, cream cheese and avocados are ready.

Puff baskets with homemade butter cheese

Ingredients:

Kefir - 0.5 l
Ryazhenka - 0.5 l
Sour cream - 0.3 l
Apple or wine vinegar - 1 tbsp. the spoon
Salt - 2 chopping
Creamy Cream (Cream-Cheese) - 300 g
Sugar - 1 cup
Potato starch (we use it like a thickener for cream) - 2 h. Spoons
Nuts for your taste (I took cedar) - 30 g
Vanillin - 1 bag
Strawberry Fresh (or other fruits at your discretion) - 500 g
Puff pastry (ready, from the store) - 1 package (approximately 0.5 kg)
Sugar - 1 h. Spoon
Cinnamon hammer - 1 pinch

Cooking method:

We mix in a saucepan of sour cream, rippy and kefir, add salt and vinegar, mix well, before the formation of a homogeneous mass. We take a colander or sieve, put on a large container in which the serum will be drained.
We drag the colander with a thick clean cloth, pour our mass on the fabric and leave for a couple of hours at room temperature.
Two hours later, when the mass began to be slightly thick, wrap the fabric and send our future cheese for a day in the refrigerator. After a day, we pull the cheese from the colander, we shift into a clean container. Everything, tasty and gentle cheese Ready.
Now we cook the filling. Blender whipping our cream-cheese, gradually adding sugar (sugar you can take less if you love not very custard), Suck Vanillin.
When sugar is dissolved in cheese, the cream will become more liquid. Continuing to beat, neatly sup potato starch. When the cream thickens, stop whining. Our cream is ready.
And finally the baskets themselves. Molds for baskets lubricate vegetable oil. Dough defrost, divide it on 12 parts.
We form our molds from the dough and put out the test of the dough. On top of the test, put squares from parchment paper and fill the molds with dried peas or other crop. It is necessary in order for the dough to retain the form.
We send our molds to the oven preheated to 200 degrees. Baked baskets about 15-20 minutes, before the formation of golden color.
Give the baskets from the molds. The bottom of the baskets sprinkle with cinnamon sugar and let them cool.
Then fill them with cream, put on top of the strawberry cut in half, sprinkled with nuts.
Decorate with fresh mint leaves, sugar powder and feed to the table.

Creamy cheese tartlets

Create tartlets with cream cheese at home can be with absolutely any stuffing. Fresh fresh fruits are perfect, as well as jam or jam. This is light I. exquisite dessertwhich will perfectly complement a festive table.

Ingredients:

Flour - 200 grams
Sugar - 100 grams (60 grams - in the dough, 40 grams - in stuffing)
Salt - 1 pinch
Creamy oil - 70 grams (chilled)
Yolks - 3 pieces (2 - in the dough, 1 - for lubrication)
Cream - 1 tbsp. the spoon
Creamy Cheese - 200 grams
Vanillin - 1 pinch
Fruit - 1 to taste

Cooking method:

Connect yolks with sugar and salt. Add sainted flour sliced \u200b\u200bby small pieces butter and a little cream. Wake up the dough until homogeneous consistency.
Of ready test Form the ball, wrap it with a food film. Send to refrigerator at least 1 hour. If you wish for a recipe for cooking tartlets with cream cheese, you can also use pre-baked or even purchased tartlets.
Dough is removed from the refrigerator and cut the 6-8 parts (depending on the size of the molds).
Roll out on the spoiled flour surface quite thin, then lay out in the mold. Carefully cut the edges. Read more:
All molds send to the tray.
Each tartlett need to be covered with a small piece of foil (or parchment), plumb to the heavy barbell or legumes from above. Perfect for this peas, which can be used many times.
Tartlets Send to preheated oven and bake 10 minutes. Then carefully remove the cargo and lubricate them with a yolk, whipped with water.
Send a baking sheet in the oven for another 5 minutes. Meanwhile, you can beat the creamy cheese with sugar and vanilla.
Also, this simple recipe for tartlets with cream cheese can be supplemented with orange or lemon zest (for more fragrant and spicy filling).
Ready tartlets need to be cooled and fill with cream cheese.
Gently crumple the cheese, if you wish, send tartlets into the oven for another 10-12 minutes.
Tartlets with cream cheese at home can be served with pieces of fruit or fruit puree, for example, and simply decides with lemon sliced \u200b\u200band mint leaves.

Delicate cream cheese - for breakfast for sandwiches, for dessert with cookies: Prepare useful delicacy for the whole family!

Milk - 1 liter
Cream (20%) - 400 milliliters
Sour cream (20%) - 200 milliliters

Take the dry and clean saucepan. Pour milk into it, add cream and sour cream. All products should not be cold. Mix all the ingredients thoroughly. Then put a saucepan into a warm place for a rush.

Somewhere after six hours, milk should be to dwell. Make an incision on it in the form of a cross, but in no case mix. Heat the milk mass on the stove, but do not bring to a boil. Cover the saucepan with a lid and again put it in a warm place for twelve hours so that the cheese is ridiculous.

In a clean bowl of suitable size, put a colander. It is made of gauze, which should be pre-folded four times. Pour the dairy contents of the saucepan in the colander with gauze.

Turn the gauze and make it in the knot. Suspend in any place convenient for you. Take a tip for a tv. A serum will be drained into it, which can be used to prepare baking or okroshka. Cheese must flock six hours.

After six hours, remove the cheese and get it out of Marley. From the specified number of ingredients, it turns out about eight hundred grams of cheese. Keep it in the refrigerator no more than five days.

Recipe 2: cream cheese mascarpone at home

This recipe uses cream with 30% fat, however, it can be approached with a fat content of 25%. The most ideal option is to use 500 ml of 30% cream and 500 ml of 25 cream. Despite the relatively small amount of ingredients, the process of cooking cheese mascarpone is quite long in time: without taking into account the product polling, you will spend about 1 hour. The recipe is designed for 9-10 servings.

Cream (30%) - 1 l;
Lemon juice - 3 tbsp.

First of all, we need to prepare all required products: Cream and lemon.

Prepare a dry saucepan with a thick bottom and pour cream into it.

Now proceed to cooking lemon juice. Take a lemon, cut it in half and squeeze the desired amount of juice into a separate bowl (if you have a juicer, then it is better to use it).

Pan with cream put on fire. Cream should be heated to a temperature of 85 degrees (in no case do not bring to a boil). To measure the temperature, we recommend that you use a culinary thermometer. If you do not have a thermometer, then closely follow the cream so that they do not boil. Keeping a saucepan on fire before the appearance of the first small bubbles, as in the photo.

Remove cream from fire, add lemon juice and mix. Mass must thump a little.

Meanwhile, you need to prepare a large bowl, colander and gauze to push thickened cream. It is advisable to fold in 4-5 layers.

After that, thickened cream put on fire, heat to a temperature of 75-85 degrees for about 3 minutes. Cool ground to room temperature. After some time, cream will remind a thick sour cream according to the consistency.

The resulting mixture should be moved through gauze or linen towel. If a linen towel is used, then it is not necessary to fold it in several layers. Pour the cottage cheese to the device, and put in the refrigerator for 24 hours to flow serum. You can also make a bag of gauze, pour into it curd mass and hang it, for example, on a wooden spatula.

After the specified time, all the serum stalks and get cheese. By consistency, it should be similar to cream.

Ready Muscarpone Cheese shifting into a small bowl.

Now cheese can be served to the table or use for the preparation of various desserts. Mascarpone cheese is very tasty together with cream cookie (spread it with cheese, and you will have a very tasty cake).

Recipe 3: how to make cream cheese philadelphia

Delicate fatty cheese Philadelphia is obtained from sour cream and ripples.

ryazhenka 4% fat content - 500 ml.,
smetane home or 25% fat - 400 gr.,
homemade kefir - 500 ml.

From the evening, we clean in the freezer of ryazhenka, sour cream in the package, if you have home in your bank. I prepared cheese only from these products, but to reduce the fat content of the finished product, feel free to attach to this couple and kefir package.

In the morning I get frozen packages. For them, you need to prepare gauze with dishes - a high bowl with colander.

Frozen sour cream is easy to get from the package (office file), but it gets out of the sealed package with a sealing package.

I spread the frozen pieces into the gauze, we cover it down and forget about them until the evening or until the mass is melting. For more dense cream cheese, install the press.

In the evening you will have such a "cake". By weight, she came out 300 grams. It is enough to cook cream for a cake.

Recipe 4, step-by-step: cream cheese from sour cream

In natural form, a light sourness inherent in it is felt as a lightweight aftertaste in it, but it is worth adding a little greens, seasoning and spices - do not distinguish from the original!

Sour cream 21-25% - 800 ml
Salt - at will

You will need 400-500 ml of good fatty sour cream. I am preparing a double portion at once, and under the "good sour cream" I mean that which has only cream and frustration, and the taste of which you like in its natural form. I think you should not say that the fatty sour cream, the more tastier the creamy cheese?!

Also comes in handy a piece of gauze and, if desired, a pinch of salt.

Mall fold four times and place in a deep plate or sieve. Lay out for gauze sour cream. Optionally, you can add a pinch of salt.

I do not add salt so that the cheese remains neutral to taste, and in the future it could be cooked as dessert and salt snack.

Tie the ends of the gauze and squeeze the resulting bag over the serum collection container. If in the apartment is nezharko, you can hang and leave a "bag" in the kitchen. I am a supporter that in any case put cheese in the refrigerator. If there are grills in the refrigerator - you can suspend the cheese on them. I have glass shelves, so I collect the design that you can see in the photo below.

Leave the cheese for 20-24 hours to glass all serum. I am withstanding the cheese for at least a day, but the cheese can be used as a snack on sandwiches after 16-18 hours. After 24 hours, homemade cream cheese from sour cream is ready!

Recipe 5: cream cheese from yogurt with sour cream

natural yogurt - 500 ml
sour cream - 300 gr

Recipe 6: Homemade Milk Cheese with Cream

milk - 1 l
cream 20% - 400 ml
sour cream - 200 g

A few hours before cooking cream cheese, get all the ingredients from the refrigerator so that they warm up. Pour milk and cream into a saucepan, add sour cream and stir up to full homogeneity. Leave the resulting mixture in a warm place before riding. On the surface there should be a dense clush. Depending on the quality of the selected products and temperatures ambient Scriste the mixture can from 6 to 24 hours.

When a dense clush is formed on the surface, make cruciform cuts with a thin knife, reaching the knife blade to the bottom of the pan. Content Do not mix!

Put the saucepan to the smallest fire and, cover with a lid, warm the mixture to a hot state. In no case do the mixture, do not bring to the boil. If it happened that the serum has already started boiled, and the clock surface is still cold, turn off the heating for 5 minutes, after which again start to warm the mixture, until the surface of the bunch becomes warm. Let the finished cheese mass give to cool and mature for 12 hours.

After the right time, take a big bowl, and place a sieve or colander on top of it. The surface of the sieve lay out gauze folded into four layers.

The contents of the pan are pouring into a gauze sieve. The ends of the gauze pick up to the center, open the board or flat plate on top, and on top of any cargo (for example, a jar with water). Send the resulting structure to the refrigerator so that the serum is completely glass. It will take about 4 hours.

Total, about 800 g of home cream cheese and about 800 g of serum turned out at the exit.

Creamy cheese prepared at home, it turns out very gentle and to taste very close to the mascarpone.

Ready cheese get out of the sieve and store for 3-4 days in a tightly closed container.

Recipe 7: how to cook egg-cream cheese at home

milk with a high fatness percentage - 1 l;
kefir with low fatty percentage - ½ l;
egg - 1 PC. (or can be replaced by quail eggs 5 pieces.);
salt - a little more ½ tsp;
sugar sand - 1 tsp;
lemonic acid - on the tip of l l. (about a quarter).

Milk is brought to a boil and remove from the fire. But we do not give him a cooling time, and immediately proceed to cooking. Milk should not be very cooling so that it is better folded. Add salt and sugar sand to milk.

Kefir get out of the refrigerator in advance so that it is not cold, it is also possible to warm it a bit, but not boiling, and so that it is warm, but not lost its dairy properties. Then, continuously stirring, we pour kefir into milk. We continue to interfere with the mixture, until the milk does not begin to roll.

We take a colander, set it on a serum tank (for example, a saucepan) and a 4 layer of gauze or a waffle towel in it. The colander is better to prepare in advance so that the dairy mass does not have time to cool. We learn the mass on the colander and let it stand for 15-20 minutes to serve glass.

From time to time, carefully stir, but do not give it to the curd blank so that serum is faster than glass, so cheese will lose its tenderness.

https://webspoon.ru, http://cook-s.ru, http://kulinaroman.ru, http://bluda-doma.ru

All recipes are carefully selected by the site culinary club.

Good day!

I just love to do various desserts, and my whole family adores them to eat. The most favorite cream in the desserts from us whether you cacked, cakes or cakes are cream CHiz.

The recipes for its preparation are somewhat, but for everyone you must need cream cheese. I tried all curd and creamy cheeses presented in stores, and in my opinion, this is a creamy cheese of the Russian karat plant - Violette.

This cheese can be found on the shelves of almost all network stores, I buy it either in magnet stores, or in Pyaterochka, there is the most favorable price. During the action you can buy it for 170 rubles, without stock average price 200-230 rubles.

Packed Cheese in Plastic Container white color, on top of a cardboard "corset" on which all the necessary information about the product and the factory is present.

If you remove and deploy this packaging, then on the back side will be a recipe for a cheesecake, which can be cooked from this cheese (I'll tell you a little later).

The date of manufacture and shelf life is printed directly on the container.

Under the plastic lid is tightly closing the packaging of the foil membrane.

Structure:

milk whole, cream, milk protein, stabilizers (horn tree gum, carrageenan), food salt, sugar using starter microorganisms

The composition in my opinion this product is not even bad.

Creamy cheese has milk color, thick and rather dense consistency.

To taste and aroma it is a great, gentle slightly salty creamy taste.

It is perfect for the manufacture of rolls, various sauces, desserts, and, of course, you can eat it just so flashes on a toast or loaf, putting on top of a red fish, a sausage or fresh cucumber.

Well, now let's go to the most pleasant.

And I will tell and show what kind of desserts I do using this cream cheese.

Any cake and cupcakes can be made thanks to CES cream.

Making this cheese cream is easier than simple, and the taste turns out a magnificent, gentle, lightweight and moderately sweet.

Recipe CHES Cream:

300 -400 gr. cream cheese
150 -200 ml. 335% cream
120-150 gr. Sugar powder.
Creamy cheese and sugar poodle with a mixer at low revs about 1 minute, then add cream into this mass and beat the mixer on the medium speeds to the cream thickening, about 2-4 minutes.

The cream is obtained dense, keeps the form well, does not flow, even if the dessert is not, is in the refrigerator. Such cream can be safely painted with helium or dry. food dyes And at the same time it will be the same stable.

In the refrigerator cream becomes even more dense.
With such cream, excellent hats are obtained in caps.

At the moment there are no good confectionery nozzles, so my "hats" are rustic.
Also, this cream is perfectly suitable as a filling for caps.

CHIZ cream using Violette cream cheese is perfectly suitable for cakes, they can, and scroll biscuits and align the cakes.

I really like the popular honey dough recently, from which the cakes are numbers, letters or various figures, and the CIZ cream is ideal for such cakes.

I did both numbers from honey cakes and hearts, and all these cakes covered with CIZ cream.

The cakes for such cakes should be done very simply, recipes are already eating on the Internet, the CIZ cream is also elementary, it remains only to collect a cake and decorate it.

To do this, in a confectionery bag with a conventional nozzle, you must lay out the cream and squint it on cakes with small balls, then cover another crude and repeat everything again.

When cooking it, I strictly followed the recipe that was inside the package.
At first I made a sandbag that was baked in the oven for 10 minutes, then I prepared a cream, posted it for the basis of a detachable form and sent it into the oven first for 10 minutes. With 200 degrees, then lowered the temperature to 100 degrees and baked it for another 1 hour.

Having gotting a cheesecake from the oven to wait until it completely cools, and only then it will be tasty and gorgeous.
Cheesecake from this cream cheese turned out very tasty, he does not differ from anything from dear desserts which are served in restaurants and cafes.

Violette cream cheese is an excellent quality Russian product at a reasonable price. I try to always keep in the refrigerator a few jars with this cheese, so that skouring hand You could always cook delicious dessert Well, or on bread or loaf to smear and eat.

Our hostesses often prepare dishes, which include creamy cheese. But he has one big drawback - the baking is not at all budget due to the high cost of this ingredient. Therefore, the hostess and began to master the recipes, with which you can independently, at home, prepare cream cheese. What it is? It is sweet, soft, with a slightly pronounced taste of cheese made of cream and milk. The name of the dish and comes from the name of the ingredients used.
general information
Cooking the creamy we get cream-cells no worse than sold in the store, I will not feel any difference. In addition, in his taste and desire, it is possible to make it either neutral taste or brassy, \u200b\u200bor sweet. It depends on his further use: on sandwich, in sushi or cheesecake. Now a little general information. It is known that a dish from the XVII century, judging from French sources.
If you have a question: creamy cheese - what it is, then you know - this is a product having a gentle consistency, differing from other cheeses in what does not need a period of maturation. As, for example, Naushatal varieties and "brie". As close as possible to it according to the method of preparation, consistency and structure, the taste is "Mascarpone" and "Bursen". The most famous - Norwegian Snofrisk and French Petit-Suisse and Chavroux.
Recipe for cooking cheese "Philadelphia"
This cream cheese is the most famous in America and owns the company from the US Kraft Foods. His release was adjusted back in 1872. At the moment, our hostesses have successfully mastered its production at home. The following products will be needed: 25% cream is one liter, citric acid - a quarter of a teaspoon, water is a teaspoon and salt. Cooking creamy cheese "Philadelphia". We are dissociated with citric acid in water, add salt, then we pour the resulting solution into the cream and cook on a small heat for ten minutes, constantly stirring so that the mass does not boil too much.
We fold a towel or linen fabric into two layers, stance in a colander, pour into it our cream and let the serum flow. This procedure will last about two hours, while the mixture must be intermitted to a spoon periodically. The mass formed in the colander is shifted in a convenient capacity of the container and put in the refrigerator. After a day, the creamy cheese "Philadelphia" is ready. From the named ingredients it turns out gram 600.
Soft cream cheese recipe
We offer you a way to make homemade soft cream cheese. In order to make it gram 400-450, we will need: fat 30% cream - two and a half cups, solid milk - one and a half cups, salt - half of the teaspoon, lemon juice - two tablespoons. The last ingredient can be replaced by the usual vinegar. Start the preparation of our dish. We mix in a cream saucepan, milk and salt. In this case, the container must be enameled or stainless steel.
We put on fire and stirring, bring to a boil. Then make the fire is the smallest and prepare literally two minutes. We pour lemon juice and cook, stirring, another four or five minutes, before coagulation of the liquid. Now let ten-fifteen minutes stay. Over some container, we set a colander with two layers of gauze inside and gently pour the mass into it. Leave hours for five. Time depends on the fat content of the original product. Then we shift into the container and send one week in the refrigerator. Then, at room temperature, you can serve.
Creamy Curd Cheese Recipe
Very often the question arises: "Curd cream cheese - what is it?" This dish is the nearest relative of the main product considered by us. It looks very similar to cottage cheese, but has a creamy, gentle consistency. Suitable for desserts, and as a paste on sandwiches. The taste is creamy-milk, and not like cottage cheese. To get a salty taste or sourness, you need, respectively, in the cooking process add a little salt or lemon juice. And mixing this cheese with sand sugar, get a good dessert.
In principle, you have a wide field of activity to obtain various tastes. We now tell the process of process. In order to obtain a delicious cottage cheese cheese in 35 minutes, such products will be needed: one liter (3.2% fat) of milk, one cup of kefir, a third of a glass (35% fat) cream.
Curd Cream Cheese, Cooking Recipe in Multicooker
Of the above number of ingredients, 300 grams of cheese will be obtained. So, mix kefir, milk and cream in a separate container, then we pour in a multicooker's saucepan, we turn it on one hour per hour. In order not to miss when the folding process is started, do not close the lid. At about 80-85 degrees, the milk mixture will begin to roll. From the experience of the hostesses it is known that until the moment of complete folding of the milk is approximately 28-29 minutes.
We take another pan, put a colander on it, it is cut into it a gauze or a clean towel, cotton, lifting it in the ends and let the serum flows five minutes. Time depends on the desired humidity curd cheese. The whole process of its cooking occupies, as you can see, about 35 minutes. If in conclusion to mix cheese with the greenery of parsley and dill, add salts, then as a result we will have a delicious useful, homemade pastewiches.
Another recipe for making cream cheese
After completing this recipe, you will never buy cheese in stores. There is this delicious dish will never. You will need: one liter of 500 grams of kefir, one fresh chicken egg, one teaspoon of sand of sugar and salt, as well as one teaspoon of lemon juice. So how to cook cream cheese? The prescription is next. Pour milk into a two-liter saucepan and boil. We add, immediately before boiling, salt and sand sugar.
Then immediately remove from the fire and pour kefir into it. We begin to mix and do it until the milk mass turning. In this way it turns out good homemade cottage cheese, Real. We fold it on the gauze and hang out for 15-20 minutes until the serum stalks. In the meantime, we whip the egg with lemon juice, freshly squeezed. We add this mixture into cottage cheese and stir until a homogeneous mass is obtained, if you wish, use a blender. On this process is finished, creamy cheese is ready. Keep it because of raw egg As part, you can not more than three days in the refrigerator.
Recipe for fatty cream cheese
How to cook cream cheese, what it is - we have already mastered these questions quite well. Finally, we'll tell you how to prepare our dish more fat than in the previous recipe, and with a long storage. Products: 500 grams of zero fatty cottage cheese, 200 ml of cream and sour cream 30% fat.
Cooking process. Before the thick state, we whip the cream and add cottage cheese and sour cream to them. Thoroughly mix and leave for a day for the so-called ripening, at room temperature. On this, in principle, all, cheese is ready, you can use yummy. It can be calm up to seven days in the refrigerator.

Creamy cheese - the ingredient, which recently is increasingly used by culinary and confers when creating their masterpieces. That's just not yet in every store you can find this product, and the price is often biting him. But there is also good news: cream cheese, not inferior to the shopping product, can be prepared at home.
Cooking cream cheese at home - the process is not fast and time-consuming. But with a certain proportion of patience and efforts, you can get a sufficient amount of gentle cream product, which in its own taste Leaves far behind the store product.
Approximately one kilogram of finished cream cheese will need:
1000 ml of milk 3.2% fatty;
500 ml of sour cream 20%;
400 ml of 20% juicy cream.

Recipe for cooking cheese step by step:
All ingredients are connected in a saucepan with high walls and a thick bottom. Stir so that it turned out a homogeneous rare mixture, which should be left warm by 6 to 8 hours for a rush.
As a result, one whole clock will be obtained, which will spring a little when pressed. Next should be very neat so as not to disturb the integrity of this clot at the following stages of cooking.
Capacity with a dust raw material to put on fire and warm up to the serum separation and began its boiling. After the first bubbles in the separated liquid, the fire should be turned off.
Next, the cheese in the saucepan is required to leave another 12 hours in warmth for ripening. After this time, it needs to be shifted into an improvised bag from a wafer towel or a multi-layer gauze and suspend serum to flow. After 6 - 7 hours, the product will be absolutely ready.

How to make a soft cheese product
Soft cream cheese is often used for layers of cakes and decorating cupcakers in cream chiz. It can also be the main ingredient in the preparation of cheesecakes. And if you add fresh chopped greens and spices to it, then you will get a delicious samboat for sandwiches.

To make such a product at home will be required:
400 g sour creams of 25%;
450 g ripples 4%;
450 g kefir, the fat content of which is 3.2%.

Cooking technology:
The first stage is freezing of all ingredients. Therefore, for the convenience of further extraction of frozen products, it is better to use sour cream, ryazhenka and kefir in polyethylene packages that are simply put for some time in the freezer.
Frozen dairy products With the help of a knife or scissors are removed from the packaging and shift into a bag of dense tissue. Then it is put in a colander installed above the container where the serum will be drained.
Frozen products Leave in a fabric bag at room temperature for 8 to 10 hours. After the specified time, it will only be left to shift soft cheese into storage tank and mix. The separated serum can be used for baking, such as pancakes and pancakes.

Maskarpone at home
Cream Mascarpone Cheese, who conquered the hearts of gourmets far beyond the limits of his homeland (Italy), is obtained by driving cream. In industrial production, wine-acid is used for this, and at home - lemon juice.
For homemade mascarpone should be taken:
500 ml of cream 25% fatty;
500 ml cream of 30% fatty;
45 ml of lemon juice.

Separation of cooking processes:
Pour cream into a saucepan with a thick bottom and put on fire. The goal is to heat them up to 85 ° C, but in no case do not bring to a boil. Here, as they say, the thermometer to help.
Remove the cream from the stove, pour fresh lemon juice in them and mix quickly. Mass thickens a bit.
Return a saucepan on fire, bring to 75 - 85 ° C again and hold three minutes. Next to cool to room temperature.
On the colander to wear a linen towel or gauze at 5 - 6 layers, firing the cooled cream and collect the gauze (towel) into the bag. Having sink it over the bowl or pan, for example, on a spoon.
Remove the resulting design for 24 hours in the refrigerator. During this time, all excess moisture stalks, and only a thick cream cheese will remain in the bag.

Cream Curd Cheese
Literally, half an hour can be prepared a small portion (about 300 g) creamy cheese, using a multicooker or a pot with a thick bottom.
The proportions of the ingredients for this recipe will be as follows:
1000 ml of milk (3.2%);
200 ml of kefir (2%);
60 - 70 ml of cream (30% and higher).

Cooking method:
In a multicastry (or ordinary saucepan), pour out all the components of the future cheese and breathe diligently so that the mixture becomes the most homogeneous.
Turn on the multicooker in the "quenching" mode or the usual pan to put on the middle fire. Without covering the lid a dairy mixture, carefully poisely when it starts to roll. It will happen at 85 degrees, i.e. approximately 20 to 30 minutes.
Then you should lean it onto the shredded gauze colander and give a serum stroke. The humidity of the finished product can be adjusted independently to its taste, holding a little longer or slightly less raw material on the colander.

Milk with cream
Create cream cheese at home from milk and cream can be and bypassing the long-term flow procedure in heat. For this, you will have to take advantage of several drops of apple vinegar or lemon juice. Do not worry, the taste of vinegar in the finished product will not be heard, and the fermentation process will accelerate, regardless of the fatness of the cream.
List and number of products needed in this case:
1000 ml of milk;
600 ml of oily cream;
30 ml of apple vinegar.

Progress:
Milk and cream, stirred to a homogeneous state, put on a slow fire and heat almost to boil, but do not boil.
Pour into milk products apple vinegar And stirring to keep on the very quiet fire about 10 minutes, until the mixture fails.
Next, it is necessary to filter serum, hanging the mixture in a linen bag for 12 hours.

Shelf life of this home cheese The refrigerator is 3 to 4 days, since the product is natural and does not contain preservatives.

Cooking cheese Philadelphia
Philadelphia refers to creamy cheeses that do not require long maturation.
The popularity of its use for the preparation of various desserts and snacks has become a determining factor that influenced the appearance of the following recipe:
500 ml of natural yogurt without fillers (can be replaced with 3.5% kefir);
250 ml is sour cream fatness above 20%;
5 ml of lemon juice;
salt to taste.

Prepare cream cheese Philadelphia is needed as follows:
Connect sour cream and yogurt. Add lemon juice to this mixture, salt to taste.
Coland to install over the pan, it is made to be made with a white linen or wafer towel.
Pour the sour-colored mixture on it, lay the edges of the towel inside, and on top of installing enough heat. Leave everything for a day.

So that the product does not deteriorate, it is better to remove the design to the refrigerator. After the specified time, home philadelphia will be ready.

Preparation option from sour cream
Remainted sour cream is the easiest option of cream cheese. For its preparation, only one ingredient will be required and time for serum separation. The taste of the final product will fully depend on the taste of the source raw material, so the sour cream should not be acidic or have any taste.
One portion of home cream cheese should be taken 500 ml sour cream of at least 20%.
Cooking sequence:
Cut off dense sterile gauze folded in five or six layers and put in a bowl. From above to pour sour cream. Ends of gauze cut slicing to assemble in the center and tie a nodder.
The resulting pouch hang over the deep-capacity of the appropriate size so that the serum can flip into it. A large spoon or wooden blade can be used as a crossbar for hanging.
When the fluid goes away, and it is usually happening after 10 to 12 hours, the cheese can be taken a little for puff and use for its intended purpose.

How to replace creamy cheese in cooking
Since creamy cheese, prepared according to any of the above recipes, does not repeat the accurate industrial technology, it can be considered only an alternative to purchased mascarpone, Philadelphia and other popular species of cream cheeses.
But if there is no time to prepare a home analogue, because even the easiest recipe requires significant time costs, you can use another substitute. Soft is suitable, not very fat cottage cheese, which you need to wipe it very carefully through a sieve or beat the blender. For greater "creamy" taste, you can add to the resulting cream mass.
TO sweet pastryFor example, for cream-CHIZ or cheesecakes, you can take a sweet curd mass or cottage cheese without fillers (such as raisins or dried). Of course, in this case the taste and texture finished dish May differ somewhat from the original. But it is worth noting that many such an option accounted for even more than the classic one.