Kremete - cheese for many dishes

Some Japanese-American cuisine lovers , who decided to cook, for example, rolls in their kitchen, are often interested in what can be changed for the Philadelphia cheese, as this ingredient is not always available in domestic supermarkets, and the present, proprietary product Too biting for the price. Kremete - cheese, which is more accessible, and to taste similar. In addition, it can be cooked and independently, with their own hands at home (this will also be discussed in this article). And to use this wonderful product it is possible both for rolls, and for spreading on sandwiches.

Cremette cheese cream cheese

This type of cheese is considered a cheaper analogue of "Philadelphia", a classic curd product (based on cottage cheese). Today, a large number of such species is produced, mainly for the purpose of economic benefit. But the taste of these products is quite consistent with the original. Kremete is cream cheese, used mainly for sushi and rolls. It is a universally recognized "substitute" for a more expensive American option. By the way, if you ordered with the delivery of rolls "Philadelphia", then, most likely, with a careful examination there will be found exactly such cream cheese.

Some characteristics of Cremette

The product produced by Hochland is fully-fledged, but more affordable. The product is made using modern high technologies from the best ingredients (origin - Bavaria), carefully selected by professionals in an environmentally friendly area and featuring the highest quality standards. The final product is characterized by increased elasticity, minimal serum release, balance of taste in a creamy type. The manufacturer is Hochland Deutschland GmbH (Germany). This cheese is suitable for preparing a wide range of dishes from various world cuisines, for example, sushi rolls, cheesecakes, tiramisu, fish dishes.

Cremette: curd cheese at home

If you decide not to buy a product in a store, and make it yourself (especially this option is relevant for those families that love rolls), you know: it's quite easy to cook it in your kitchen.

We will need: a kilogram of cottage cheese, a liter of milk, a pair of raw eggs, a little less than a glass of thick sour cream (from 20% and above, ideally - a bazaar), two small spoons of salt.

Preparation

1. In the prepared pot, we spread cottage cheese and pour it with milk, mixing thoroughly and bringing to a boil (but not boiling).
2. Remove the pan with the mass from the fire and let it cool down a little. Then we throw the mixture on gauze and colander to express the serum.
3. The mass itself is squeezed a little in gauze. You can put for a while under the press. The simplest option is to pick a plate with the size of a stall and turn it upside down in an inverted form, and put a liter jar of water on top.
4. In a saucepan spread the filtered mixture and drive there 2 eggs, put salt and sour cream. Thoroughly mix.
5. We put the pan on the fire and boil the contents on low heat for about 5 minutes, until the mass is viscous and uniform until it lags behind the dishes with one lump (do not allow it to burn, for this the fire must be reduced).
6. The finished cheese is put into prepared dishes, leveled to shape (you can use curly molds), put it down in the refrigerator.

Chilled cremette (cheese cream cheese) is ready for use. You can spread it on bread or toast, bake pies with it, prepare rolls. The taste of this product is almost no different from the store, and sometimes, judging by the reviews of some lovers of home cooking, and at all surpasses their branded brethren. At least, it costs less, and all products are used without preservatives and colorants. Just remember that the storage period is not long.