Home desserts What is the name of cream cheese rolls. Philadelphia cheese roll recipe. Substitute for Philadelphia cheese

desserts

What is the name of cream cheese rolls. Philadelphia cheese roll recipe. Substitute for Philadelphia cheese

Many have already fallen in love with such a dish as sushi and rolls. An integral part of them are not only seafood, but also cheese.

Japanese cuisine involves careful selection necessary ingredients. Rolls are no exception.

Sushi masters use soft cream cheese, which has a delicate texture, sweetish and distinct taste. Cream cheese goes well with fish products and vegetables. By adding it to rolls, you will get a rich and special taste.

The best cheese for rolls

One of the most suitable cheeses for rolls is Philadelphia. The same name is given to the dish, which includes this cheese. Due to the creamy and soft consistency, the rolls have a specific, delicate taste.

What can I substitute for Philadelphia cheese?

Since "Philadelphia" is not always possible to find in a store, and the price is not affordable for everyone, housewives are always looking for an alternative. For the preparation of rolls at home, cream cheese "Buko", "Natura", "Almete" is used. Much less often, processed cheese is added to rolls. Many people prefer to cook rolls with unsalted cheese or feta cheese.

However, if you are still a fan of real rolls, then use creamy soft cheeses.

How to make cream cheese rolls

To make rolls you will need:

elevator sheets
Philadelphia cheese"
salmon
cucumber and avocado

Spread rice evenly over the entire surface of the noria sheets, about 1 cm high.

Turn the noria upside down with the rice side down and place the cheese about 2 cm wide in the middle.

Slice the avocado, salmon and cucumber into thin strips and place lengthwise next to the cheese.

When all the ingredients are laid out, use the mat to start rolling the roll.

Cut the roll into several pieces with a dampened knife. Simple but at the same time unusual dish ready!

popular dish Japanese cuisine, one of the varieties of sushi is rolls, which are rolled into a cylindrical roll using a bamboo mat (makisu), and then cut into 6 or 8 slices. The filling is wrapped with a sheet of nori - dried and crushed pressed seaweed, less often scrambled eggs, rice or soy paper. Sushi and rolls are prepared with slightly salted, smoked, raw fish, seafood, fruits and vegetables, smoked chicken, bacon, different types cream cheese.

What kind of cheese is used for rolls

One of the most important ingredients in almost every roll recipe is cream cheese. Most popular used for cooking Japanese food- Philadelphia. This cheese for rolls can be problematic to purchase, because. it has a high price. It can be replaced with a similar product. The closest in taste and texture are soft curd cheeses, such as Almette, Mozzarella, Buco or Mascarpone.

These cheeses are cheaper than the American counterpart, their soft texture and delicate taste fit well into the recipe of classic rolls. If the accuracy of the rolls does not play a big role, then you can add processed cheese "Viola", "President", even Yantar or Cheese. When using a fused product, it is recommended to choose classic version, without additives, so as not to interrupt the taste of a Japanese dish.

Cream cheese for sushi

A soft, delicate, sweetish product made from milk with a pronounced taste - cream cheese for Philadelphia rolls. It has a creamy texture, does not pass the ripening period, which distinguishes it from other soft cheeses (brie). The composition of the product includes many vitamins of group B, A, E, K and minerals: magnesium, calcium, fluorine, potassium, iron, selenium. The calorie content of cream cheese is 340 kcal per 100 g of product, due to the high fat content. Almost every country produces such cheese, in addition, certain types of it can be prepared at home.

This product belongs to soft varieties that do not go through the ripening process. To prepare it, milk is first pasteurized, then cooled and a special lactic ferment is added. The process of separating whey from curd clots takes 20-22 hours. After that, the mass must be filtered, then add the rest of the ingredients according to the recipe. This type of cream cheese began to be produced in the city of Philadelphia in the USA in the 1870s, since then the product has not lost its popularity.

Due to the production technology, Philadelphia can be stored up to 4 months, after opening the package - no more than a week. It contains choline, which normalizes cholesterol levels, potassium, which is necessary for the normal functioning of the cardiovascular system, calcium and phosphorus, which are necessary for strengthening bone tissue. The calorie content of the product is 341 kcal per 100g. Philadelphia rolls are not the only type of Japanese delicacy where such cream cheese is added.

If you make homemade sushi cheese, you get a tasty and inexpensive substitute for Philadelphia. To do this, you need the ingredients:

milk - 1 liter;
fatty kefir - 0.5 l.;
sugar - 1 tsp;
salt - 1 tsp;
egg - 1 pc.;
lemon acid- at the tip of a knife.

Boil milk in a saucepan, stirring constantly, add lemon, salt and sugar, remove from heat. Pour in kefir and mix well. The milk will curdle immediately. Fold clean gauze in two or three layers, place in a colander. Carefully pour the milk mass there, tie the ends with a rope and hang for 6-7 hours. Cheese rolls can also be made with another Philadelphia substitute. Fat cottage cheese mix with cream in a blender, and bring to the desired density.

The homeland of this product is Italy, although it is also produced by other countries - Spain, Russia, France, etc. Goat, cow, sheep, buffalo milk is used to prepare the product. A feature of Ricotta is that it is produced from secondary raw materials, that is, from whey, which remained after the manufacture of other cheeses. It is pasteurized and combined with a special acid, then brought to a boil to form cottage cheese flakes. The last stage is the separation of whey from the curd mass - the future Ricotta. To get 100 g of cheese, you will need the following ingredients:

serum - 4 l.;
vinegar 6% - 60 ml.

Cooking method:

Heat the whey to a temperature of 90 degrees, stirring constantly.
Take it off the heat, pour in the vinegar.
The process of separating the curd flakes will immediately begin, which will float to the surface.
These clots need to be caught with a slotted spoon and laid out on a sieve covered with gauze.
Leave for 1.5 hours to make the cheese tender, for 7 hours - for dense Ricotta.
Store no more than a week.

In addition to the usual calcium for dairy products, Ricotta contains vitamin A, which is necessary for good vision, B vitamins, which normalize work nervous system. It is recommended to use Ricotta for children, teenagers, pregnant and lactating women, the elderly. The calorie content of the product is only 145 kcal per 100 g, so it can be consumed by overweight people.

It was first prepared in Italy. The composition of the Italian Mascarpone includes essential amino acids that are involved in the process of hematopoiesis and strengthening the immune system, tryptophan, which helps to normalize the nervous system, effectively combat depression, stress, insomnia, as well as vitamins and minerals. Mascarpone - a product of high calorie content - 405 kcal per 100 g.

The recipe for making cream cheese is simple: 1 liter of 25% cream is heated, but not boiled, 3 tablespoons are added. lemon juice, simmer over low heat for 3-5 minutes. The mass is laid out in special fabric or gauze bags and hung up to get rid of the serum - this takes 12-15 hours. Mascarpone has a delicate creamy taste and creamy texture, so it is often used to make desserts, snacks, sandwiches.

Feta

This cheese belongs to semi-hard varieties, outwardly similar to pressed cottage cheese. It is prepared from a mixture of sheep and goat milk, the fat content ranges from 33 to 65%. Feta has a sour-salty taste, with a delicate milky aroma. Greece is considered the birthplace of cheese, but most countries of the world are engaged in its production. The product is made in large pieces, which are then cut into portions. Calorie Feta cheese - 255 kcal per 100 g of product.

Feta manufacturing technology is simple: milk is pasteurized so that it curdles, then it is filtered using special bags for several days. The resulting mass is laid out in special forms, salt, spices and marinade are added. The next stage is pressing and then ripening the cheese for 14 days. The density of the product does not allow breaking it with your hands or spreading it on toast like butter.

Ingredients for making Feta at home:

milk - 2 liters;
natural sour cream - 200 ml;
pepsin - 1g;
distilled water - 1 tbsp.

Cooking method:

Divide milk into 2 parts.
Heat half to 38 degrees, mix the other half with sour cream.
Dissolve pepsin with water, add to the milk-sour cream mixture.
Mix both parts of milk, leave for 6-7 hours at room temperature.
Strain, wrap the resulting mass in cheesecloth, place under pressure for 12-14 hours.

Feta cheese contains choline, which prevents the formation of cholesterol plaques and increases the protective mechanism of cells. During some experiments in the USA, it was proved that the cheese contains microorganisms that are capable of producing natural antibiotics in the human body. They contribute to a speedy recovery from dysbacteriosis and food poisoning.

There is iron in Fet, which is actively involved in the process of transporting oxygen, strengthens the immune and cardiovascular systems. Vitamin B2 helps to slow down the aging process of the body and prevents the development of degenerative diseases - Alzheimer's, Parkinson's. Tryptophan contributes to the formation of the "hormone of happiness" - serotonin, which improves mood and normalizes sleep.

exotic oriental dishes- rolls and sushi have long been able to cook deliciously not only in Japanese restaurants, but also at home. However, the ingredients of many recipes often have a high price, so you have to look for a replacement for expensive products necessary for cooking, and it is always found. So this time, instead of expensive Philadelphia cheese, you can easily prepare homemade cheese that replaces it, but is not inferior in taste.

Before you cook Philadelphia cheese at home, you will need to take simple products that are in every refrigerator, these are milk (it is better if it is natural - 1 l), ordinary kefir (0.5 l), an egg (1 pc.) , salt and sugar (1 teaspoon each) and a couple of grams of citric acid. The process of making Philadelphia cheese is not complicated at all. For this you need to take enamel pan pour milk into it and bring to a boil. Then add salt, sugar and kefir to the milk - mix everything well and leave for 5 minutes over low heat.

Those who know how to do cottage cheese,; remembers that the curdled mass must be folded onto double-folded gauze or onto a fine sieve, in this case it is necessary to do the same. The mixture is left for 20-30 minutes until all the liquid comes out of it. During this time, it is necessary to beat the egg with a mixer until a thick foam and add a little citric acid. When the curdled milk swells, it is mixed with the egg mixture.

At the end, it will be necessary to put the cooked product in a small dish prepared in advance and refrigerate. In 1.5-2 hours it can be used for making sushi or other exotic dishes. There are a lot of exotic oriental cuisine unusual combinations- here you can meet the most unusual recipes dishes and recommendations and learn how to eat blue cheese, which for many is an unusual taste experiment.

Philadelphia sushi cheese can also be made using another, more simple recipe. To do this, you need to take 500 grams of 20% sour cream and put it on a fine sieve, cover and leave to swell. When there is no time to wait, you can leave it for an hour, and when there is no reason to rush, it is advisable to leave the sour cream to swell overnight in the refrigerator. After that, add a little salt to the hardened mass and beat, after which the homemade Philadelphia cheese is ready to eat!

Philadelphia cheese turns out to be unusually tender and pleasant to the taste. If someone is interested in how to make mascarpone cheese at home, he can be recommended to take the Philadelphia cheese recipe as a basis. To product homemade kept his taste qualities you need to know how to properly store cheese. Soft cheese is recommended to be used after preparation within 2 days, and it can only be stored in the refrigerator - in a separate, tightly closed container.

Rolls are delicious nutritious dish, which is quite simple to cook at home, if not for one "but". It is difficult to find cheese for Philadelphia rolls in stores, which is necessarily added to the dish to make it more juicy and tender. The good news is that the product is easy to prepare yourself at home using the most common ingredients. There are several recipes for cheese, depending on the components used, the product will turn out to be tender or elastic, and goes well with any fillings.

The classic is Philadelphia cream cheese, cream cheese. Why these particular varieties? These varieties have an unobtrusive creamy taste with a slight sweetness. They perfectly set off the taste of other components, especially fish and brackish seafood. In addition, the cheese gives the dish additional juiciness, as the rolls may seem a bit dry out of habit.

In order not to miscalculate with the choice, it is important to remember the main characteristics desired product: it has a delicate, creamy texture, as well as a milky, sweetish taste. Therefore, it will not be difficult to choose an affordable analogue of the classic Philadelphia.

What can replace the product

Despite the apparent abundance, the choice among analogues is small. Any processed cheeses with additives, for example, with herbs, mushrooms, bacon. All of them will give a third-party flavor, and can spoil the rolls. If you plan to cook a dish without adding fish or seafood, curd cream cheese for breakfast with taste of garlic.

Another product whose use is undesirable is the classic processed cheese. Cut into sticks, it practically does not melt, therefore it will not mix with the rest of the components, and juicy dish won't either. Absolutely not suitable smoked cheese, Adyghe, cheese or feta. All of them, despite the relative softness, have a dense texture, which is unacceptable in rolls.

In order not to rack your brains about which cheese is put in rolls instead of Philadelphia, it is better to cook a delicious and useful product on one's own.

Philadelphia Soft Cream Cheese

Despite the apparent complexity, making cheese that tastes close to the right one is not so difficult.

To prepare the product, you will need the following components:

fresh quail egg - 2 pcs.;
lemon juice - 0.5 tsp;
fat milk - 500 ml;
fat kefir - 250 ml;
sugar and salt - 0.5 tsp each

Cooking Philadelphia is not difficult, but you need to constantly watch that the food does not burn, otherwise the taste of the cheese will deteriorate. It is important to follow this sequence:

Pour milk into an enamel saucepan and bring to a boil over low heat.
After that, add sugar and salt to the liquid, let it boil again. Then pour warm kefir in a thin stream and mix thoroughly so that the liquid does not curdle.
Pour the resulting mass into a colander lined with gauze, then let the whey drain for half an hour.
Whisk the eggs in a separate bowl and lemon juice until a homogeneous mass is formed.
Then mix the milk and egg preparations, beat thoroughly with a blender until the mass becomes homogeneous and smooth.

Put the finished cheese in a glass container with a screw-on lid and put it in the refrigerator.

With cottage cheese

Cheese for rolls, prepared on the basis of cottage cheese, is not subjected to heat treatment and so everything is saved useful material and vitamins. The main thing is to leave the product for a day in a warm place to let it “ripen”.

To prepare cheese for Philadelphia rolls based on cottage cheese, you need to stock up on the following components:

low-fat cottage cheese - 250 gr.;
fat cream - 100 ml;
fat sour cream - 100 ml;
some salt.

If desired, a little dill can be added to the product; this cheese goes well with vegetable rolls.

It is not difficult to prepare the product, you need to act like this:

Combine all ingredients in a deep bowl and beat until the mass becomes elastic and airy.
After that, leave the workpiece in a warm place for ripening.
The next day, transfer the finished product to an airtight container and send it to the refrigerator.

It is important to remember that such cheese has not been subjected to heat treatment, so it can be stored for no longer than 30 days.

From milk with cream

Such a product is easy to prepare using full-fat milk and cream. It consists of three ingredients, no salt or sugar is needed.

To make cream cheese you will need:

fat milk, maybe a little sour - 250 ml;
cream with a fat content of at least 20% - 125 ml;
citric acid on the tip of a knife.

It is easy to prepare the product:

Boil milk in a saucepan. It is extremely important to heat the product slowly so that it does not burn.
The cream should be warm, so you should take it out of the refrigerator in advance. They are poured into the languishing milk in a thin stream, thoroughly mixed and left for a few seconds, after which the fire is turned off.
The final step is the addition of citric acid. Mix the mass thoroughly, recline in a colander previously covered with gauze.
Place a load on top and send it to the cold for at least 24 hours.

Once the serum is glassed, the product is ready for use.

Soft sour cream cream cheese

Cheese prepared according to this recipe is more similar to the original product than others. For it, only fatty homemade dairy products are used. Only then will it be possible to achieve the desired consistency and taste.

The following components are required:

fat sour cream - 100 ml;
homemade yogurt or curdled milk - 250 ml;
some salt.

Prepare the product like this:

Prepare a colander with small cells. It is covered with several layers of gauze and placed on a container into which the whey will drain.
Mix the ingredients in a bowl until smooth, then put in a colander lined with gauze.
Bend the edges of the matter, put a load on top and put in the refrigerator for 48 hours.

It is important to regularly drain the separating whey. The product is ready when no moisture comes out of it.

Cream cheese at home

Cream cheese is a light and delicate variety of cream cheese that is widely used in cooking. It gives extra juiciness to the rolls. It mixes well with the rest of the ingredients, impregnates the rice and gives it extra softness.

A huge plus of such soft cream cheese is the ease of preparation at home. Its main components are sour cream and high-fat yogurt, as well as salt and citric acid. It is better not to prepare a lot of the product at once, as it is very satisfying, and without preservatives it can be stored in the refrigerator for a very short time.

For the first time, it is better to cook a small portion to see if you like the taste and texture of the product. There are only four components:

fat sour cream, it is better to take homemade - 250 gr.;
yogurt with a fat content of at least 3% - 250 gr.;
salt - 0.5 tsp;
citric acid - a pinch.

Making your own cream cheese is very easy:

All ingredients are mixed to obtain a homogeneous mass. This point is very important, since a poorly mixed substance will make the product heterogeneous both in structure and quality.
After that, the mass is transferred to gauze, folded in at least 4 layers, the edges of the fabric are folded over and the load is placed. The heavier it is, the better, as more whey will come off and the cheese will not be watery.
The cheese mass with oppression is put in the refrigerator for a day. Then the cheesecloth is removed, the cheese is put on a plate, placed in a container with an airtight lid and placed in the cold.

Homemade cheese cream is ready, it can be added to rolls with any fillings.
It is not difficult to prepare an analogue of Philadelphia for rolls. The main condition for getting delicious product- use high-quality and fresh ingredients, as well as strictly adhere to the recipe.

Rolls are considered traditional dishes Japanese cuisine, but not all recipes are invented by representatives of this country. A good example is Philadelphia rolls. Cooking method original rolls was invented in the USA, after which it instantly gained popularity around the world. The peculiarity of this type of rolls is the number of individual ingredients and the way they are combined. Salmon is usually used for fillings, and in this case, the tender meat of the fish plays the role of a shell. Due to this feature, these rolls are often called "inside-out rolls" or "uramaki rolls".

Philadelphia roll ingredients

To make Philadelphia rolls, you will need a lot of ingredients. In advance, you will have to cook special rice, stock up on pressed sheets of nori seaweed, prepare fresh cucumber, avocado, Philadelphia cheese, lemon, tobiko caviar, wasabi, soy sauce and fresh or slightly salted salmon. The main device for making rolls is a metal or bamboo mat.

The process of making rolls only at first glance seems complicated. In fact, the main nuance in this case is the understanding of the individual stages and the specifics of the processing of some products. Rice is the main ingredient in the dish. Not only taste depends on the consistency and correctness of its preparation, but also appearance final rolls.

for rice

To make rolls, you need to prepare special rice in advance. An ordinary product is not always suitable for Japanese cuisine. Rice in this case should resemble a sticky mass. A crumbly product will be impossible to roll into a tight roll, and the consistency of porridge will spoil the appearance of the rolls. The best option is rice designed for sushi and rolls, which is commercially available in specialized departments of grocery stores.

Rice is prepared in several stages. As additional ingredients, sugar, salt and rice vinegar must be prepared in advance. For 200 grams of the main product, you will need one teaspoon of salt, one and a half tsp. sugar and such an amount of rice vinegar. Pre-rice is thoroughly washed until the water stops changing its color and becomes completely transparent.

Washed rice is poured with water. The amount of liquid should be identical to the cereal. Using too much water is not recommended. The rice should be sticky and thick. First, the workpiece is put on a strong fire, and after the water boils, it is gradually reduced. The total cooking time for rice is 10-15 minutes. After bringing it to readiness, remove the saucepan from the heat and wait for the mixture to cool. Hot rice is not recommended. After the product has cooled, carefully mix salt, sugar and rice vinegar into it.

Stuffing and other products

The traditional filling for Philadelphia rolls is cucumber, avocado, nori seaweed, tobiko caviar and Philadelphia cheese. However, this option is not the only one. There are several options for combining products. The main difference between the rolls of this variety is the top layer of salmon. Eel is often used as additional ingredients for fillings, fresh cucumbers are replaced by marinated ones, and Philadelphia cheese is replaced by other types of cheeses.

Common fillings for salmon rolls:

avocado, cucumber, Philadelphia cheese, nori seaweed, tobiko caviar;
cucumber, Philadelphia cheese, smoked eel, nori seaweed;
avocado, Philadelphia cheese, nori seaweed;
Philadelphia cheese, nori seaweed;
nori seaweed, eel, Philadelia cheese.

In the combination of products for fillings, there is an opportunity to show your culinary imagination. Some sushi masters use their own secrets for making rolls. For example, to give the dish a rich aroma and taste, it is recommended to add a few leaves of nori seaweed to the water while boiling rice. Before boiling the liquid, the ingredient is removed from the pan.

Particular attention should be paid to another ingredient for making rolls - fish fillet. Salmon is traditionally used in Philadelphia, but this type of fish is often replaced with trout. There is no significant difference in this case, but a much more important point is the degree of freshness of the fillet. Salmon in rolls is used lightly salted or fresh. If you prefer a product without pre-treatment, then you should remember a few rules.

Rules for choosing fresh salmon:

Fish fillet must be fresh and not frozen.
Fresh frozen fish is not recommended.
If the salmon fillet has a bright orange tint, then this indicates the presence of dyes.
At the slightest suspicion of insufficient freshness of the product, its use should be discarded.

Avocado is an ingredient that is also an integral part of this variety of rolls. The degree of freshness of the fruit is also of particular importance. It is not recommended to use too ripe avocados for rolls. Their pulp quickly becomes too soft, which will disrupt the overall appearance of the dish. It is recommended that you cut off the skin of the avocado.

What can you substitute for Philadelphia cheese?

Philadelphia cheese is considered an essential ingredient for rolls of the same name. If desired, this product is replaced by other varieties of cheeses. The main nuance in this case is that the cheese should have a soft texture and be a little sweet. Melted varieties for Philadelphia rolls are not used. The taste of the final dish after such an experiment will change.

Optimal substitutes for Philadelphia cheese:

cottage cheese;
cheese;
fetaci;
cream cheese brands "Crème Bonjour", "Viola" or "Almette".

It is possible to prepare an analogue of Philadelphia cheese at home. For this culinary tricks you only need two ingredients - cottage cheese and any cream cheese. Mix these products in equal proportions, and turn the final mixture into a thick mass of a uniform consistency. To taste, such a product will practically not differ from the original cheese.

Step-by-step recipe for making rolls with a photo

The first step in the roll making process is cooking the rice. The consistency of the product after cooking is of particular importance. The ingredients for the filling should be cut into strips, and salmon into plates. The knife for cutting rolls must be sharp. In a separate container, prepare a small amount of rice vinegar to wet the blade while cutting. This nuance will not only make the edges of the rolls even, but also save you from sticking cream cheese to the knife.

Step by step cooking rolls:

Calorie content and nutritional value of the dish

The calorie content of any dish directly depends on the composition of the products from which it is prepared. Philadelphia rolls are considered one of the most low-calorie foods. Ingredients such as eel are capable of changing these indicators. When using this additional component, the calorie content of the rolls will increase significantly. If you follow the rules of diets, then Philadelphia cheese is also recommended to be replaced with lower-calorie varieties of this product.