Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Condiments and Sauces => Topic started by: isi on April 28, 2010, 04:34:05 pm
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Hello! :) :) :)
This recipe is from the Germany book - and since I have this recipe I never bought Philadelhpia Cheese again.
I did some calculations at that time and this were the results!!!
(in euro)
1 package of Philadelphia 200gr___________ € 2.25
A complete recipe Philadelphia Thermomix 1 kg____________ € 3.20
It is worth making:
Recipe Name: PHILADELPHIA CHEESE
(http://i470.photobucket.com/albums/rr64/melgaco/DSC_0002-6.jpg)
Makes 1kg
INGREDIENTS
500 grams of Quark cheese
250 grams of butter (unsalted)
200 grams of sour cream or cream fraiche
1/ 2 - 3/4 teaspoon salt
Everything into the Thermomix-program 5-6 minutes / 70 ° / 4 Speed
Place in a recipient and then to the cold!
(http://i470.photobucket.com/albums/rr64/melgaco/DSC_0006-3.jpg)
OH YESSS THIS IS A VERY COMPLICATET RECIPE :D :D :D
Compared with what we had here at home! - EQUAL IF EVEN BETTER
Now just invent
Crushed parsley / chives / dill / garlic and wrapped in half the cheese - you are lucky I am not speaking directly with you - so you passe out with my garlik breath........... think I put a bit to much this time :D
(http://i470.photobucket.com/albums/rr64/melgaco/DSC_0020-3.jpg)
(http://i470.photobucket.com/albums/rr64/melgaco/DSC_0009-6.jpg)
It is wonderful - of course you can also season to taste - just have the imagination!
Hope you like it
Regards
isi
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Isi, that sounds and looks wonderful. Any idea how long it would last as 1kg is a lot of cream cheese, could you freeze it do you think?
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Thanks Judy!
I do normally halkf recipe and once I had to test a little in a box for 15 days and it was OK!
As I use a lot to do Desserts and other things I prefere do half and more times!
I never freezed it!
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Thanks Isi. Looks Great!
Have never noticed Quark Cheese here. Has anyone else in oz?
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i have seen it but totally forget where! (maybe the continental deli at our markets) it's probably more expensive here though which might make it more expensive to make your own.
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Check your local delis and healthfood stores ILB.
I think the most available brand Oz wide would be Paris Ck http://www.organicfood.com.au/Content_Common/pr-Yoghurt_German-Style-Quark.seo (http://www.organicfood.com.au/Content_Common/pr-Yoghurt_German-Style-Quark.seo)
In SE Qld we have Barambah Organics Quark. http://www.barambahorganics.com.au/organic-cheese/organic-quark/ (http://www.barambahorganics.com.au/organic-cheese/organic-quark/)
Thanks for the recipe isi!!! :-*
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Oh wow this is awesome! So trying this!
I think I saw Quark at my local woollies the other day because I remember thinking I wanted to try it but couldn't think of any recipe to use it in so I didn't buy it!
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I would be so happy to hear about your results!! :) :)
isi
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Perfect for your mini croissants Isi :)
We have to make our own quark in Canada....250g = 5$ and the taste is awful :-[ It's easier to strain joghurt or kefir. Or:
(copied from Isis White Chocolate Mousse (http://www.forumthermomix.com/index.php?topic=3313.0))
It's really easy to make if you have your own cow...
Kefir cheese would be a suitable replacement as well I think. If all else failed, I wonder if Ricotta would work?
Russell.
Kefir cheese or yogurt cheese. I would use buttermilk instead ricotta, if you don't have access to a cow.
You place 2 l organic buttermilk in a bowl (with lid) in the oven. Warm for 2 hours at 170°F/80°C. Turn off the oven and leave the bowl overnight in the oven. Line colander with layers of cheesecloth. Pour or spoon clotted buttermilk into cheesecloth and let drain 2-6 hours.
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Great recipe Isi - yes, quark is available here.
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According to my cheese making book Quark is the German version of cream cheese. I make quark from UHT milk that I buy when on special so end up with about 1 KG Quark for 2lt milk plus 200ml UHT cream and the culture (about 50 cents). It is not really a process for the thermomix but very easy. I make all my cream cheese and sour cream for the house hold and I am a bit of a wizz with cheese cake. Going to do a steamed cheese cake soon. Will post the results.
dj
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You can make your own Quark cheese using buttermilk.
http://www.ehow.com/how_2291303_make-quark-cheese.html
Seems easy to convert to TMX. Sort of like making yoghurt and useful to use up your buttermilk after making butter.
Gretch
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According to my cheese making book Quark is the German version of cream cheese. I make quark from UHT milk that I buy when on special so end up with about 1 KG Quark for 2lt milk plus 200ml UHT cream and the culture (about 50 cents). It is not really a process for the thermomix but very easy. I make all my cream cheese and sour cream for the house hold and I am a bit of a wizz with cheese cake. Going to do a steamed cheese cake soon. Will post the results.
dj
Ozzy would you mind posting your recipe please?
Julie.
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Thanks Isi, and all others for comments. ozzy-dj, what culture please.?
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Based on recipe by Neil & Carole Willman;
1/10 teaspoon DVS Starter A ( mesophilic starter of lactococcus lactis subspecies cremoris and Lactococcus tactis subspecies lactis) I think this is what you get using the buttermilk as a starter but not sure. My buttermilk recipe uses starter B
2 L UHT FC Milk + 200 ml UHT Cream mix together and bring to temp of 20 C
5 drops Rennet (optional)
add starter and rennet to milk and stir well. Set aside, keep warm 20C, do not disturb for 12 to 24 hours. When congealed carefully tip or ladle all into a muslin lined collender. Tie corner to corner and hang over a bowl until cheese is to your liking for dryness.
When ready put into containers and refrigerate.
Tips: With all cheese making cleanliness is formost. Boil all containers and the cloth before use.. I pour boiling water over the carton of milk and cream just to be sure.
I hang my cheese to drip in a cool room but the kitchen is ok if not too hot. It is usually ready overnight.
You can get the starter and rennet at www.cheeselinks.com.au
The rennet is something I was shown in a cheese class I attended and not part of the original recipe but it seems to make the cheese firmer which I like.
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Thanks Ozzy, will have a good read. :-*
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ozzy-dj, thanks so much for the info.
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what an easy recipe!!
I've started using 'philly' cheese instead of cream in some sauces (thanks to baf65s creamy chook recipe) so this recipe might just well become a firm favorite.
b.d. paris creek
(an Adelaide dairy producer - in conversion organic, biodynamic practices) sell Quark in my local Coles supermarket.
As much as I loathe the big 2 these days at least my local is stocking local.
:)
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in Toowoomba you can get Baramba organic quark at Campbell St Organic Food Market and Wendland Olives. I tracked it down for another one of Isi's recipes. I am SO making this cream cheese - how exciting!
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Thanks for the tip ozzy-dj. The cheeselinks people are great.
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Well I searched safeway hi and low and couldn't find quark :-\ what other cheeses does it sit with?
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You will find it with the ricotta and cottage cheese ILB. Have you got a continental shop in town? They usually sell it - it is a big slab, not in containers.
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I made this over the weekend Isi and it is beautiful. I'm not sure that it was cheaper than buying cream cheese as the quark was expensive but the taste far outweighs any extra expense. Thanks for another great recipe Isi. :-* :-*
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I've checked out the Cheeselinks website (thanks ozzy-dj) and have registered my interest in their workshops in Margaret River on June 26th and 27th. Anyone else interested? If my sister in Busselton is still away, I'll probably stay in MR for the Sat night.
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I made it and really enjoyed it but for the amount I made I figured that to buy the philly would be about $12 and to make it about $10. So not really that much cheaper. My quark was quite expensive.
Isi, food is really expensive in Australia. My brother lives in Japan and always complains when he comes home how expensive it is. I think the Philly cheese is over $4 for 250g...
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You will find it with the ricotta and cottage cheese ILB. Have you got a continental shop in town? They usually sell it - it is a big slab, not in containers.
Thanks Judy. I did have a quick look in there but I'll enquire next time
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I've checked out the Cheeselinks website (thanks ozzy-dj) and have registered my interest in their workshops in Margaret River on June 26th and 27th. Anyone else interested? If my sister in Busselton is still away, I'll probably stay in MR for the Sat night.
It looks great MJ but I will be away that weekend, I will keep my eye on the site for more workshops towards the end of the year.
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Here in Malanda (FNQ, Australia) we have an organic dairy that makes their own Quark - Mungali Milk - it is delicious! You can buy it in 1 kg buckets, which is the cheapest option. (Sadly I can't have it because of my dairy allergies, but now and then I used to sneak a bit!) It makes beautiful dips, so creamy. I'd love to try making my own Philly cheese with it - great idea, Isi!
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As soon as I read this post I fell in love with the idea of making my own philadelphia cheese as a cheese-lover! Since then I've been looking for quark cheese around here but I couldn't find anywhere. (I live in Ancona, Italy)
I've read on internet that quark cheese is similar to ricotta
Has anyone tried to make it with ricotta instead?
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It should work with ricotta that is still soft and creamy. fairly similar.
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I will let you know when i try! :)
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Just wondering if anyone had tried this recipe with ricotta?
Could someone also please post a simple recipe for making quark in a separate post please. I noticed a few of you had found recipes. Have you actually tried them?
I would prefer to use a tried and tested recipe if possible rather than make the whole thing and end up wasting it.
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I will try with ricotta soon
I've encountered with another problem though
I couldn't find sour cream. It's not very common around here
But I guess I found a recipe to make sour cream by usinb fresh cream, yogurt and lemon
I won't give up :)
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It's really been a quite an adventure for me but I made it! Or I made something else! :)
Well let's see
I couldn't find quark cheese so I used ricotta
I couldn't find sour cream so I found a recipe to make it on my own. (Basically you mix 200g fresh cream with 50g yogurt. Let it rest for 1 day at room temperature and few hours in the fridge)
Now I have around 950g cream cheese
It doesn't taste exactly like philly- Maybe cos I didn't use original ingredients
But it tastes great anyway
My next experiment will be to use it to make cheesecake
We'll see how it will turn out :)
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Today I fınally tried my cream cheese to make cheesecake.
Apparently it wasn't such a brilliant idea to use it because the butter melts down a lot and there is quite a lot butter. So my cheesecake turned out to be very liquid.
I let it cool down in the oven, and after that surely the butter got hardened and it wasn't liquid anymore. (I poured away some melted butter by the way)
In fact the taste of my cheesecake was wonderful!! Everyone loved it!
Nevertheless, I don't recommend to use this cheese because it would be extremely fattening!!
It's better to use this cream cheese plain I guess.
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Sorry to hear -thanks for trying it though :-* :-* :-* :-* :-*
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I finally saw quark cheese in my local Woolies yesterday, I've always had a look but never seen it until yesterday. Was reduced down to $2.86 for a 450g tub so I grabbed 2 tubs even though I wasn't sure how much I needed or what other ingredients were needed to make this recipe :D. Just need to pick up some sour cream or creme fraiche and then I will give it a go.
Haven't anything in mind to use it for though, I suppose I can always freeze it until I do. :P
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Here is the cream cheese this morning after setting over night in the fridge. Really tastes like the real stuff only nicer. Have used the bulk of it in a mango cheesecake which is setting over night in the fridge. The filling tasted awesome so can't wait to taste the whole thing tomorrow. :D
(http://i260.photobucket.com/albums/ii26/ragdoll128/Sweet/Savoury/fri007-1.jpg)
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Jupieeeee!
I am so happy you try this one Julie!
I have some cheesecake recipes made with philadelphia and I love them very much because the taste is very delight.
Thank you very much - it lookes great.
Did you try to mix some with garlic and herbs - its yummi too.
best Regards
isi
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No not as yet isi, but maybe with the next lot I make soon. ;D
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I'd forgotten all about this!
We made quark, or quarg, as it's correctly named at the workshop I did in Margaret River. I haven't had time to make any of the stuff we did there!
I think I'd just buy Cream Cheese as I don't normally use sour cream, preferring yoghurt, so seems silly to go and buy it to make cream cheese. I'd rather make Mascarpone and use that in a cheesecake, much easier!
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Thank you all for this post. Cerise - New Member
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It's good to revisit old posts. I had never seen this one before. What a good idea. Now I just have to find some quark.
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I found Quark cheese online. I have not checked out local supermarket so maybe they're there already:
http://www.barambahorganics.com.au/organic-cheese/
http://www.barambahorganics.com.au/where-to-buy.aspx
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Most supermarkes have it in oz.. Well ive seen it a number of times.. Im in qld..
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Is it still much cheaper to make Philly cheese now that the quark is available in the supermarkets or is it a similar price as to buying it thanks.
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We are lucky here as a local dairy makes Quark cheese. I love it.
Gert
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1 package of Philadelphia 200gr___________ € 2.25
A complete recipe Philadelphia Thermomix 1 kg____________ € 3.20
Wow, prices are different ... over here in Australia (I just bought the ingredients from Woolies for anyone wondering)
250g cream cheese (philadelphia, by Kraft) is about $4 depending where you go.
I just bought all the ingredients to make 1 kg of it in the thermomix and even though I'll have 50g butter left, the total is...
$16.01 for one kg, so $4 for 250g! ???
(butter was $2, creme fraiche: $4.20, and Quark 2x250g = $9.90)
I don't care though I'm making it anyway!!! :) I love making things, specially healthy food things! hehehe!!!!! (I want to make mascarpone too!!!)
I'll be on the lookout for cheaper ingredients. I'm thinking the two little packs of quark were expensive, and it might be cheaper elsewhere (and I wonder if sour cream is cheaper than creme fraiche, I didn't even check!)
Thanks for sharing your fabulous recipe. Can't wait to try it.
oooh, last minute thought
we could easily turn it into
http://www2.woolworthsonline.com.au/Shop/ProductDetails?Stockcode=749323&name=kraft-philadelphia-milk-chocolate-indulgence
that's $25 a kg, and with a bit of raw cacao and sweetener of your choice... you have the new chocolate cream cheese, no?
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Clever thinking. Have you thought about making your own haloumi or ricotta? I love to do both.
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I know what you mean France. We have all made something just because we can and know it is healthier than the bought version. I haven't seen that chocolate philly cream yet, not that I've been looking.
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Have you thought about making your own haloumi or ricotta? I love to do both.
I would love to be able to make my own haloumi. Is it difficult, Cookie?
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Hello again!!!
I was at Coles today and Sour Cream is about $1.40 per 200/250g (I didn't look carefully enough to remember but I remembered $1.40) and since DH liked my homemade cream cheese, well, that's a saving of about $3 per kg since the creme fraiche was $4.20 - that makes me happy, so.... morale of the story: buy things on sale when you MAKE things! hehehe!!!!
I'd love to know how to make Haloumi, my girls love it as pizza topping (and Quirky Jo's tomato sauce is great as a pizza base too, ya know!) - where is the recipe (book? forum? of course I'll go have a search after I post this!!!)
JudyDawn there's a lot of ads on tv for the chocolate philly, just around morning tea time and lunch time, as you would imagine!!! It's a lot like cream cheese icing I imagine... but with homemade nutella and homemade philly I think we'd be onto something!!! Healthier too!!! (I don't watch tv much but... where I work there's packing rooms where the TV is on and well, like it or not, you get to hear and see the ads when working in that area! I'd go nuts if I worked there all day though, specially in the morning with all the infomercials! but I digress! At last when I'm working there at 11am I can watch --er I mean "hear" of course -- the news!)
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I didn't know if you wanted Haloumi Cheese help France or Jo's Tomato sauce recipe but here goes ;)
Haloumi (http://www.forumthermomix.com/index.php?topic=11477.msg209766;topicseen#msg209766)
Quirky Cooking Tomato Sauce (http://www.forumthermomix.com/index.php?topic=1795.0)
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Thanks CP. we love the haloumi and it is fun to make.
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I didn't know if you wanted Haloumi Cheese help France or Jo's Tomato sauce recipe but here goes ;)
Haloumi (http://www.forumthermomix.com/index.php?topic=11477.msg209766;topicseen#msg209766)
Quirky Cooking Tomato Sauce (http://www.forumthermomix.com/index.php?topic=1795.0)
Thank you so much for both of those links!
Jo's sauce is great, I've made it twice already (the first time I made only half just in case, I usually do that when I can when it's a new recipe)! it's the Haloumi I wanted but I'm going to read the Sauce thread too as there's always something to be learned from the experience of others!!