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, various 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.
Such cheeses are cheaper than their American counterparts, their soft texture and delicate taste fit well into the recipe for 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. Mix fat cottage cheese 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 gentle creamy taste and creamy consistency, so it is often used for making 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.
4 Rating 4.00
Traditional Japanese sushi long time did you go without cheese? An American of Japanese origin “improved” rice rolls by adding cheese to the famous “Philadelphia”. Delicate taste with piquant notes appreciated by admirers of Japanese cuisine, and cheese for rolls pretty soon appeared in other sushi recipes. If you want to cook something similar at home, find out which cheese is worth buying.
Cream cheese is a classic choice for rolls.
If you have ever tasted sushi rolls with cheese, then it is their taste that will be associated with the Japanese menu. Home sushi is interested in what kind of cheese is needed for sushi not to spoil a national dish Japan. The one that will allow the roll to melt in your mouth like ice cream and “reveal” the flavor bouquet of the main seafood filling.
Sushi chefs are definitely against hard cheeses from the supermarket. In a roll, such a piece will turn into a log, and all these “Russian”, “Poshekhonsky” or “Kostroma” ones are stuffed with salt, which will definitely come to the fore in the taste of the roll.
According to professional chefs, the ideal option for rolls - cream cheese soft varieties:
- according to the technology, such cheeses do not need to ripen for a long time;
- sweet milky notes are felt in their taste;
- neutral creamy white color perfectly contrasts or acts as a background for other components of the roll filling;
- for a change, garlic and herbs can be added to cream cheeses.
For those who don't know what is the best cheese for rolls, a culinary review of cheese products for sushi rolls.
Unrivaled Philadelphia
The product is from the USA. Here he appeared back in 1872 through the efforts of the cheese makers of the Kraft Foods company from the town of Philadelphia. The product quickly migrated to restaurants and bars of Japanese cuisine, where its airy texture and light milky taste were appreciated by sushi-makers.
Ideally at home add to rolls this one cheese. Which according to nutritional characteristics (per 100 grams):
- calorie content - 253 kcal;
- fat - 24-25 gr.;
- carbohydrates - 3.2 gr.
Like most dairy products, cheese for rolls and sushi Philadelphia is rich in vitamins and minerals.
Qualitative analogues of Philadelphia
Cheese classics have one drawback, but tangible. The brand is produced in America, there are several branches in Europe, so Philadelphia is a rare "guest" on Russian shelves. The cost of the product is high, and the housewives are forced to replace Philadelphia another .
Creamy "Buko"
Due to its special plasticity, it is considered cream cheese. Available in various fat content. There are fat-free varieties, which allows you to cook diet rolls. Nutritional characteristic:
- white color, uniform consistency;
- moderate calorie content (250-312 kcal);
- fat - 21-23 gr.
This soft cheese rolls- a product of Russian manufacturers. It is available and relatively inexpensive, at the height of its quality.
ricotta
Another famous "foreigner". Appeared in Italy, from where production spread to Tunisia and Spain. Moreover, in these two countries, Ricotta is also made from the milk of buffaloes, goats and sheep. nutritional value classic cheese from cow's milk:
- calorie content - 174 kcal;
- fats - 13 gr.;
- carbohydrates - 3 gr.
This is the lowest calorie food of all. soft cheese rolls. Sea water is used in its production, so the product is a leader in the content of calcium and other minerals, rich in vitamins. Additionally, cheese is often enriched with vitamins A and B. Its zest is a pleasant salty taste.
Nourishing Mascarpone
The taste and structure of the cheese are strongly reminiscent of Philadelphia: the same sweetish taste and milky smell, airy consistency. It is the most high-calorie of all cream cheese rolls:
- calories - 412 kcal;
- fats - 42 gr.;
- carbohydrates - 4.8 gr.
The real "Mascarpone" is made from cow's milk, cream of buffalo milk, sourdough. Shelf life is catastrophic - only 3 days.
Which more put cheese in rolls instead of Philadelphia? Greek feta. The texture of the cheese is similar to pressed cottage cheese. The taste is salty with top sour notes. He is still more familiar to Russians from salads and others. vegetable snacks. But cheese is also used successfully for sushi. The nutritional value:
- calorie content - 215 cal;
- fat - from 30 to 65 gr.;
- carbohydrates - 5.6 gr.
Real Feta cheese is made from goat's or sheep's milk.
What else to replace Philadelphia
In small towns, cheeses traditional for rolls “cannot be found during the day with fire”. Therefore, they will have to be replaced with something more affordable and similar in taste and texture. Here What cheeses can be used for sushi from the assortment of a small store:
- "Viola";
- "Almette" (from "Hochland");
- "The president";
- creamy "Rama" or "Bonjour";
- brynza "Paris Burenka";
- processed cheeses in boxes without additives (preferably farmed).
Curd cheese is good for rolls. The main thing is that it be soft and plastic.
Making your own cheese dressing for rolls
If there are households with Burenka cows or Mashka goats nearby, try to make cheese for rolls at home:
- take 1 kg of very fatty homemade sour cream;
- prepare a clean gauze folded in 5-6 layers or a cotton bag;
- we shift sour cream here, hang it in a dark, cool place for 12 hours (you can overnight). Place a container under the bag to drain the serum.
When the volume of the contents decreases by about half and acquires a pasty consistency, the cheese substitute is ready.
Rating: (0 Rating)
For all lovers of Japanese cuisine, the choice of ingredients can be a problematic issue. Sometimes certain products are hard to get, even with the current diversity, while others are simply not found on supermarket shelves. But often cheese may be needed to make rolls, and not the most common one at that. What kind of cheese for rolls is used in cooking?
Famous and inaccessible
One of the essential ingredients in almost any sushi recipe is cream cheese. The most common of those that are used is Philadelphia cheese. Its production began in 1872 in Philadelphia, USA. After some time, the company that produced this famous cheese began to grow due to the huge demand for cream cheese rolls. In addition to the fact that many ordinary people bought it, this cheese was also ordered to many establishments for making rolls and sushi.
Philadelphia cheese is supplied to the CIS countries from Europe. Due to some objective reasons, the cost of products is very high and sometimes difficult to find even on supermarket shelves. High prices for the popular Philadelphia cheese, or its absence in stores, does not allow you to cook the right, real rolls, taking into account all the technology and composition. But in this case, the question may arise, then what kind of cheese is put in rolls, if not Philadelphia? There are enough varieties of cheeses that can successfully replace this hard-to-find product.
What can be substituted for Philadelphia cheese?
One of these cheeses is Buko, you can also use Natura, because these cheeses have a very similar consistency and composition to Philadelphia. They can be used to fill rolls, since all these cheeses are rennet. Besides the fact that these cheeses are good for sushi, they are relatively inexpensive and can be found in almost any supermarket in the city. Many restaurants use cream cheese rolls using these varieties. What other cheeses can replace the famous "Philadelphia"?
If you decide to cook rolls at home, and there is no way to use Buko cheese, you can purchase Almette cheese. This variety is soft curd cheese, so it has a very mild and delicate taste. In Buko cheese, the fat content is 25%, while in Almette it is 65%, so it is not suitable for making light rolls. To do this, it is better to use cream cheese like "Creme Bonjour". In addition, there are enough varieties of cheese with different additives, so you can add them based on your taste preferences.
To answer the question of what kind of cheese is put in rolls in addition to the above, you need to take into account your interests in cooking. It is advisable to purchase any type of cheese in a specialized store, where they can accurately suggest and advise a variety that is suitable specifically for a particular roll recipe.
There is nothing related
Sushi and rolls have recently appeared on the tables of our fellow citizens, but have become one of the favorite dishes for many. The list of their recipes is quite extensive. Sushi and rolls are prepared with fresh, slightly salted and smoked fish, seafood, vegetables and fruits, chicken and other meats, with different types of cheese.
Their taste, of course, will vary from the variety of ingredients, and from what kind of cheese is used for rolls. Check out the helpful article yourself.
This type of cheese has been prepared for more than a century. The inventors of it, like many other components of culinary art, are the French, which does not prevent a similar product from being produced in America and Canada, Italy and Norway, and in almost every country.
The taste of this cheese contains sweet notes, the structure and density allows you to spread it on the desired surface. The technology for making cream cheese does not require a long “ripening” period.
In each country they make this type of cheese according to traditional recipes. Due to the use of milk different types animals, the fat content of the cheese can also differ quite significantly. Aromatic herbs, garlic, and other flavor enhancers can often be added to cream cheeses for a variety of flavors. Recipes .
Philadelphia cheese
This is an American variety of cream cheese. It owes its name to the city of the same name, which at the end of the 19th century was considered almost a symbol of delicious food.
Interesting! Philadelphia is one of the top five largest cities in the US. This is one of the oldest cities in the country, it was in it that such significant documents for all States as the Bill of Rights, the Declaration of Independence and the Constitution were adopted.
In cooking, Philadelphia is used as a cheese for rolls at home, it is put in sauces and desserts, in pastries and cream soups, all kinds of snacks are made with it. On sandwiches, it can perform the function of the base, as butter, only lower in calories.
Ricotta cheese
The homeland of this variety of cream cheese is sunny Italy. This cheese is no less popular in Tunisia and Spain, where this product is produced not only from cow, but also from sheep, goat and buffalo milk.
When purchasing such a product for your rolls, do not forget that Ricotta is not a product long-term storage Be sure to pay attention to the expiration dates.
Mascarpone
In the list of those cheeses used for rolls, there is also Mascarpone cheese. This word in the Italian province of Lombardy means cream, from which this cheese is made. Originally this cheese was made from the very fatty milk of buffaloes, but now it is made from the milk of cows.
It turns out not even quite cheese, but a very soft, delicate product with a creamy structure. Others have a similar, curd and pasty consistency. Italian cheeses. You can also use Italian-made Feta, Mozzarella or Ricotta cheeses.
Important! Mascarpone cheese is very high, up to 75% fat, and if you are carefully counting the calories in your diet, be sure to take this fact into account.
What other cheese can still be used for rolls at home:
- Almette (producer Hochland),
- Rama (cream "Bonjour" creamy)
- Viola
- The president
- Syrko
- Friendship or Amber in boxes
- Violet
- Brynza Parisian Burenka
- Processed cheese manufacturer " Happy Milkman" without additives
If you need to know how to replace Philadelphia cheese for rolls, be sure to watch the video on how to make a similar product from fatty sour cream. We take about 1 kg of such a product, put folded gauze or a special linen bag in many layers and hang it over some container for the night, into which the serum will drain. The next morning you will receive about 0.5 kg of Philadelphia cheese substitute.
Our hostesses, inventive and creative, have found another version of the “philadelphia substitute”. Home, fatty cottage cheese gradually adding, mix in a blender with heavy cream. The main thing here is to maintain the desired density. They say that the taste of such a product is quite similar to the original product.
How to make homemade Philadelphia cheese
For 1 liter of milk you will need: 0.5 liters of kefir, 1 tsp. salt and sugar, citric acid on the tip of a knife, 1 raw chicken egg.
Need to rinse cold water any, except enamelled, saucepan, pour milk into it. Stirring constantly and without being distracted, bring the milk to a boil and turn off the heat.
Important! Salt and sugar are placed in already quite hot, but not yet boiled milk, they should have time to completely dissolve.
As soon as the fire is turned off, it is necessary to pour kefir into the milk and mix actively. The milk will curdle into a kind of flake, this is what we need. Clean gauze is folded into several layers and placed in a colander. The resulting mass is carefully poured into it, the ends are tied with some kind of rope, suspended for 5-6 hours so that all the liquid is glassed.
When the process is completed, an egg is driven into the resulting mass and a little citric acid is added. Then the mass is whipped until a homogeneous structure is obtained. Now you know what kind of cheese is used for rolls, and easily cook real delicacies for guests or your home inhabitants.
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 ingredients 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. It is necessary to immediately exclude 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:
- AT enamel pan pour milk 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, soaks 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 gauze is removed, the cheese is put on a plate, put into 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.
