What kind of cheese goes in sushi. Cheese "Philadelphia": what to replace

A popular dish of 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 lightly salted, smoked, raw fish, seafood, fruits and vegetables, smoked chicken, bacon, and various types of cream cheese.

What kind of cheese is used for rolls

One of the most important ingredients in almost every roll recipe is cream cheese. The most popular used to prepare a Japanese dish is 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 processed product, it is recommended to choose the 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, necessary for the normal functioning of the cardiovascular system, calcium and phosphorus, 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.;
citric acid - on 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 curd 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, and B vitamins that normalize the functioning of the 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.

Such traditional Japanese dishes as sushi and rolls have gained worldwide popularity and are loved by many Russians. The range of products for stuffing rolls is very diverse. Here and fresh, salted and smoked fish and seafood, fresh vegetables. World cuisine has enriched the rolls with such ingredients as meat, poultry, pastries, scrambled eggs. The taste of these delicacies is largely determined by what kind of cheese is used for rolls. The most common is Philadelphia, mascarpone, ricotta, and other varieties are also used.

What kind of cheese is put in rolls and sushi

The most common cheese for rolls - creamy. It is made from high quality fresh milk or cream. The product is light and tender, slightly sweet in taste, pleasant creamy or snow-white in color. It has a good balance of vitamins, minerals and amino acids. During a short maturation, it is possible to preserve the beneficial properties of milk.

In Japan, sushi or cheese rolls are considered the invention of gaijins (foreigners). It is not used in traditional Japanese restaurants. Outside of Japan, Philadelphia, developed by restaurateurs on the east coast of the United States, is most often used in rolls.

What other cheese do chefs use in rolls

Ricotta, which is low in calories, is also often put in rolls. It is made from the whey left over from the cooking of dairy products.
Not bad for rolls and mascarpone - Italian traditional cream cheese.

As a substitute for Philadelphia in inexpensive sushi bars put soft cream Almette, Buko and Natura.

Buko and Natura are prepared on the basis of rennet, the consistency and taste is enough close to philadelphia. Their main advantage is low fat content. It does not exceed 25%, which makes them ideal dietary products.

Almette should be used with great care - its fat content reaches 65%. Since in terms of mass fraction it approaches half the weight of the roll, its use can increase the total calorie content by several times. When choosing a purchase, you must also be sure to see if spicy or odorous seasonings have been added to its composition. They can significantly affect the taste of the roll.

Cheeses of Greek origin such as Feta (Fetaki) are similar to Bulgarian unsalted cheese. They have a soft texture and a neutral taste. Some housewives undertake to cook them from milk on their own. It's easy if you have enough skill. Requires thick, high-fat sour cream, flag cloth or simple gauze, folded in several layers. A little lemon juice (or citric acid) is also added to the composition, it is heated to a high temperature, stirring continuously, and filtered through a cloth.

Cream cheese

Humanity mastered this dairy product several thousand years ago, shortly after the domestication of cattle. It has been mastered in different parts of the world, but traditionally the cheeses from Normandy and Brittany. The French villages of Camembert and Pont-l-Evêque gave names to famous cheeses. Its taste is characterized by shades of sweetness, soft texture allows you to spread evenly on any base. The production recipe does not require long maturation.

In different regions, their old recipes have been improved for centuries. differ and sources of milk- For cheese, milk from sheep, goats, horses, camels, donkeys and buffaloes is used. Therefore, it turns out different in fat content and taste. Various herbs, spices, fruits and nuts are also added to cheeses to give flavor shades and obtain the desired taste. For example, garlic is an excellent flavor enhancer and easily replaces monosodium glutamate.

Traditional regional cream cheeses for rolls give this dish a particularly refined taste.

Attention! Regional cheeses with strong flavors and aromas do not go well with all products. An experienced chef in a sushi bar will be able to pick up a good set of ingredients. Experiments in the home kitchen will be at your own peril and risk.

Philadelphia cheese

The Philadelphia recipe was created at the end of the 19th century by American cheese makers who developed the English and Norman traditions of cheese making. They named it after a large city, one of the strongholds of American democracy. It was in Philadelphia that the Constitution, the Bill of Rights were adopted and the Declaration of Independence from the British Empire was signed.

Philadelphia was originally used in cheese sauces for second courses, added to soups, pastries and desserts. Since the 80s of the XX century, as the avalanche-like spread of the culture of sushi and rolls around the planet, Philadelphia began to be used in rolls. A special recipe for rolls was created, and it is called “Philadelphia”. The center of a roll of cheese and vegetable slices is surrounded by a layer of nori seaweed, a layer of rice and a thin slice of lightly salted salmon. There are dozens of variations of this popular recipe vying for the best - but the one thing they all have in common is the cheese.

California and many other delicious rolls are also based on Philadelphia.

ricotta cheese

Ricotta has been made in Italy since the time of the Roman Republic. The recipe, with minor changes, has been perfected for several thousand years. It is also popular in countries that were once part of Ancient Rome: Tunisia, Spain, Morocco. There, for its manufacture, the milk of sheep, goats and buffaloes is used.

Ricotta is made from the whey left over from other cheeses or curds. This explains its low fat content. The dietary product is easily digestible and does not cause irritation of the gastrointestinal tract, even in people with hypersensitivity. It is added to soups, desserts, snacks and pastries. ricotta may well replace Philadelphia cheese if you want to make your rolls lighter and less burdensome for the body.

What cheese in rolls can replace Ricotta

Any whey-based cheese will work for this. Closest in texture and taste cream cheese "Creme Bonjour". Low fat content (up to 15%) makes the product an ideal substitute for Ricotta, which does not burden the body with extra calories.

Remember that whey products are not meant to be stored for a long time. When buying, be sure to check the date of manufacture. It is advisable to use them not on the last day of the expiration date.

Mascarpone

Another excellent regional cheese that is suitable for rolls is Mascarpone. The beginning of its preparation also goes back into the mists of time. In the region of Lombardy, this is the name of the cream from which it is boiled. In the old days, they took the milk of domesticated buffaloes for him, as animal husbandry developed, they switched to cow milk.

Mascarpone is more like a very thick and very soft sour cream. They also use it for sushi, in their global (not Japanese) sense.

Cheeses from other regions, such as Italian Mozzarella or Ricotta, as well as Greek Feta, can serve as an analogue for it.

Attention: due to its creamy base, Mascarpone is very fatty, some varieties reach up to 75% fat. Those who take into account the calorie content of their food need to be careful with its use.

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Did traditional Japanese sushi go without cheese for a long time? An American of Japanese origin “improved” rice rolls by adding cheese to the famous “Philadelphia”. Delicate taste with spicy notes was 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 so as not to spoil the national dish of 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's production is located 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 of classic cow's milk cheese:

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 texture. 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. It is still more familiar to Russians from salads and other 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 from farmers).

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.

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Some dishes, for example, rolls and cheesecakes, include Philadelphia soft cream cheese. Unfortunately, getting it is not always easy, but this is not a reason to refuse to cook the desired dish. Let's talk about How to replace Philadelphia cheese in dishes.

To begin with, it is worth clarifying one point. Philadelphia is just one brand of cream cheese., simply the most famous. In Russia, this cream cheese is considered a premium product and is not sold everywhere, and even if it is on sale, it is not cheap.

However, besides "Philadelphia" there are other brands of cream cheese (or, as it is called in America, "cream cheese"). So if Philadelphia cheese is listed on the ingredient list, it's likely just cream cheese. Therefore, you can safely replace "Philadelphia" with other brands of cream cheese.

Just keep in mind that you need real cream cheese - soft, sweetish, with a delicate texture, without additives. Ordinary inexpensive soft processed cheeses such as "Friendship" and "Yantar" are not very well suited for these purposes. It is possible that processed cheese will do for making rolls (although it is unlikely that the taste will still not be the same), but you cannot make a good cheesecake with it. Some housewives put it in rolls instead of cream cheese soft unsalted cheese or Fetaki cheese.

Philadelphia cheese can be substituted for baking high-quality curd cheese without a pronounced curd taste. Often used, for example, cheeses such as Almette, Viola, President, Cream Bonjour, Buko, etc. Just make sure that there are no additives in the cheese. Often these cream cheeses mixed with cottage cheese in a ratio of 1: 1(the result should be a homogeneous mass): they say the result is similar to the original Philadelphia.

Some housewives manage to replace Philadelphia cheese a mixture of fatty homemade cottage cheese with sour cream or heavy cream. Cottage cheese should not be taken coarse-grained so that you can beat the mass to a homogeneous creamy consistency. While whisking cottage cheese, cream or sour cream, add in portions to get the desired consistency. Such a Philadelphia substitute is used for baking; it is not suitable for rolls.

You can try making cream cheese at home. It will turn out, of course, not the original Philadelphia, but very close to it.

To make cheese, take the following ingredients:

1 l pasteurized milk
500 ml kefir
1 egg
1 tsp salt
1 tsp Sahara
citric acid on the tip of a knife

Pour the milk into a saucepan and put on fire. Heat the milk, stirring constantly. Just before boiling, add sugar and salt. When the milk boils, turn off the stove, immediately add kefir and stir until the mass curdles. Throw the contents of the pan onto several layers of cheesecloth, hang and let the whey drain. Beat the egg with a small amount of citric acid, add to the curd mass and beat until smooth.

An easier option is homemade sour cream cream cheese. You need to take thick and fatty sour cream (so that the “spoon stands”), pour it into a tight canvas bag or gauze folded in several layers and hang it overnight, substituting a container for draining the liquid. Keep in mind that the amount of sour cream will be halved, so initially it should be taken twice as much as you need cream cheese.

As you can see there are several options for what you can replace "Philadelphia". Naturally, a substitute will never be able to match the original, but if you can't get a real Philadelphia, that's no reason to give up your favorite dishes.

Cheese "Philadelphia" does not come from the city of the same name, as many might think. The birthplace of this most delicate cream cheese is the small town of Chester, in the state of New York. The creator of the delicacy, William Lawrence, gave the same name to his masterpiece due to the fact that in those days it was believed that it was in Philadelphia that the highest quality products were produced. Currently, cheese is in great demand, it is often listed as an ingredient in cheesecakes and rolls.

So, what to do if you decide to cook rolls or bake a cheesecake, but for some reason you couldn’t buy Philadelphia cheese? Don't despair! An excellent alternative to the designated cream cheese will be "Mascarpone" and "Boursin". It is believed that it is the designated varieties that are closest in taste to Philadelphia. However, it must be admitted that they are not too accessible. From more budgetary replacements we can offer processed cheese "Druzhba" and creamy "President" in trays, as well as cheeses "Viola" and "Violett".

What instead of "Philadelphia" to use for making rolls?

All of the alternatives listed above will work for making sushi. The main thing to remember: instead of Philadelphia, you can use any real, slightly sweet, soft, cream cheese with a delicate texture, without additives. Some housewives manage to replace the indicated ingredient with Fetaki cheese and even unsalted cheese.

What can replace Philadelphia in cheesecake?

The main ingredient of cheesecake is cheese (hence, in fact, the name). However, you must admit that not everyone can afford to buy 600 grams of Philadelphia declared in the list of ingredients. But do not despair, because if you use "Almette", "Viola", "President", "Creme Bonjour" or "Buko" while making a cheesecake, then the taste of the finished cake will pleasantly surprise you, because it will practically not differ from the classic one. You can experiment and mix the indicated varieties of cheese in equal proportions with cottage cheese.

There is another alternative to Philadelphia cheese that can be used to make cheesecake. Some housewives argue that if you beat coarse-grained fat homemade cottage cheese to a smooth creamy mass with sour cream or cream with a high percentage of fat, you can get a product that practically does not differ in taste from expensive cream cheese.

And finally, if none of the proposed alternatives suits you, then it will not be difficult to cook according to the recipe that we previously offered to your attention on the pages of our online magazine, or according to the one below.

Philadelphia cheese: recipe

You will need:
pasteurized milk - 1 liter,
kefir - 1/2 liter,
chicken egg - 1 piece,
salt - 1 teaspoon,
sugar - 1 teaspoon,
citric acid - on the tip of a knife.

Cooking method
1. Pour milk into a saucepan and put on fire.
2. Stirring constantly, heat the milk and add sugar and salt just before boiling.
3. After the milk boils, remove it from the heat and add kefir to it. Mix well until the mass is curdled.
4. We spread the curd mass on gauze folded in several layers and hang it, allowing the excess liquid to drain.
5. Beat the egg with citric acid.
6. Combine the egg mass with the curd and beat until a homogeneous consistency is formed. Philadelphia cheese is ready!

What alternative to Philadelphia cheese do you know? Share in the comments!